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Author Topic: Butt - done Carnitas style  (Read 12884 times)
scrappy
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« on: January 17, 2011, 11:12:52 AM »

We have a couple of carniceria's locally, that make great carnitas, and I've been wanting to try my hand at doing a smoked carnitas for a while now.  So, I made a rub with Mexican spices:

2 tbsp kosher salt
2 tsp black pepper
1 tsp ground dry cilantro
1 tsp ground cumin
1 tsp ground California chili pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dry crushed oregano
1 tsp chili powder

Rubbed half of it, along with the juice of 1 lime, on the butt, covered it and refridgerated overnight.  I saved the other half of the rub to do something I learned from one of RoanieCowPony's posts:  mix the remaining rub in a saucepan with 8 oz chicken stock, heat it on stove and pour it over the cooked and pulled pork meat. Cover the pan with foil and put it back in the keg for another hour, to cook the spices into the internal meat.

8 lb butt, with the fat cap removed


I added about 2 lbs of lump on top of the unburned lump that was leftover from the prior cook, together with a few apple wood chunks.  I lit a couple small pieces of lump and watched the keg like a hawk so the temps didn't get away from me.  Got it stable at around 220 with the butt on the upper grate.  The keg eventually went up to 250-275 and pretty much stayed there for the 11 hours for the butt to get to 205.  This butt's temp got stuck at 168 degrees for a little over 3 hours, I have never had a butt stall out for that long before.

I also smoked a leftover chunk of salmon, in order to make a salmon cream cheese spread.





<edit> oops, forgot to post a pic of the resulting taco...
« Last Edit: January 19, 2011, 09:17:38 AM by scrappy » Logged
TAURUS BBQ
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« Reply #1 on: January 17, 2011, 11:25:34 AM »

Looks great!
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Boat-n-BBQ
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« Reply #2 on: January 17, 2011, 11:26:22 AM »

Very, Very nice Scrappy!
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Vindii
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« Reply #3 on: January 17, 2011, 11:29:34 AM »

Looks great.  I had to look up carnitas to see what they were.  Sounds good.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Yanknrebel
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« Reply #4 on: January 17, 2011, 11:33:38 AM »

I smoked two yesterday myself, mine stalled @ 180.  and stayed there for over 2 hours.  I was running 225* or so, and it took 11.5 hours for the two 8lb'ers to get to pullin' temp.
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Crimson
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« Reply #5 on: January 17, 2011, 12:00:07 PM »

Yes the muscles are surrounded by collagen that breaks down at 180 with time so the heat being used to break it down.
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ronbeaux
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« Reply #6 on: January 17, 2011, 03:36:44 PM »

Sweet!!!
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Is it burnt??
Skinsandos
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« Reply #7 on: January 17, 2011, 04:32:27 PM »

that is what pork if for

great job
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« Reply #8 on: January 17, 2011, 05:37:29 PM »

Good work Scrappy
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Mike
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« Reply #9 on: January 17, 2011, 06:25:45 PM »

scrappy,

Looks great, nice job.
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Grandpa JD
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« Reply #10 on: January 17, 2011, 09:58:22 PM »


"It's a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it's ever been anywhere. In fact, it's too good. It's so good that when I'm finished, I'll pay my check, walk straight into the kitchen and shoot the cook."
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BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #11 on: January 19, 2011, 07:07:19 AM »

Hmmm, I'm wondering if there might be a recipe in there somewhere  Wink .

What do you think, Mods? Ya think there's enough time to send it over there before the next crash Shocked ?

BakonG
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RazorbackBBQJim
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« Reply #12 on: January 19, 2011, 07:19:05 AM »

This is a must try...thanks!!!!

Jim
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IT'S 5 O'CLOCK SOMEWHERE!!!!!
scrappy
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So Cal


« Reply #13 on: January 19, 2011, 09:16:55 AM »

Hmmm, I'm wondering if there might be a recipe in there somewhere  Wink .

What do you think, Mods? Ya think there's enough time to send it over there before the next crash Shocked ?

BakonG

If the site stays up long enough, you have my blessings to move the post...
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Boat-n-BBQ
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« Reply #14 on: January 19, 2011, 05:22:16 PM »

If the site stays up long enough, you have my blessings to move the post...
I'll do my best... Grin
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
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