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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2014, 03:12 PM   #16
THoey1963
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It was ready to pull off the grill at 2:35. 195* and probe tender. Giving it an hour to rest and then I'll pull it apart.
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Unread 02-23-2014, 04:57 PM   #17
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Ok, so everything turned out good, but I don't think I'll try this flavor combo smoked again. Either the Cumin or the Mexican Oregano was really amplified. There was also no heat at all from the other spices. Think this mix works much better on the stove.

This was also the first time I wasn't going to wrap. I ended up doing it any ways to hurry it up, but later than I would have liked and the outside was a little more done than I prefer.

So, next time, back to a more basic rub, and wrap when it gets the color I like.

Served it taco style with Habanero Lima Crema sauce and some shredded lettuce for a little crunch. Good tacos with lots of tender pork. Eat another meal or two and then freeze the rest for a later day.
Attached Images
File Type: jpg Carnita Butt5.jpg (51.4 KB, 85 views)
File Type: jpg Carnita Butt6.jpg (62.8 KB, 85 views)
File Type: jpg Carnita Butt7.jpg (70.7 KB, 85 views)
File Type: jpg Carnita Butt8.jpg (85.8 KB, 85 views)
File Type: jpg Carnita Butt9.jpg (58.3 KB, 85 views)
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Unread 02-23-2014, 09:42 PM   #18
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When you mentioned the strong cumin flavor I was thinking some pita and Greek flavor profile might balance it out some. And there's some pita in the last pic!

I'd like to find a good carnitas flavor so was hoping this was a home run. But nothing wrong with a solid double! Thanks for posting!
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Unread 02-24-2014, 02:02 AM   #19
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Actually, those were flour tortillas. What really amazed me was the lack of spice (heat). There was a bunch, but it cooked away.
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Unread 02-24-2014, 02:08 AM   #20
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It looks good. Have you tried any of the Simply Marvelous rubs? There are a few that rock pulled pork. There are S.M. Rubs that rock whatever you're smoking!
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Unread 02-24-2014, 09:36 AM   #21
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If you are looking for more spice, pick up some red chile powder from Rancho de Chimayo...this will improve any rub, if you like some heat and earthy red chile flavor. It's my secret (not anymore, I guess) ingredient.

http://www.chimayotogo.com/pc-67-12-...owder-579.aspx
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Unread 02-24-2014, 12:00 PM   #22
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that's gonna taste good. But 2.88 a pound for Butt is super expensive...around these parts they go for less that 1.50 per pound
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Unread 02-24-2014, 01:53 PM   #23
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I love carnitas, but not sure i would have ever thought to try to recreate them on the smoker. Would you do this again with a different spice setup?
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Unread 02-24-2014, 02:20 PM   #24
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Quote:
Originally Posted by GAdams005 View Post
I love carnitas, but not sure i would have ever thought to try to recreate them on the smoker. Would you do this again with a different spice setup?
No, from now on Carnitas will be cooked in a pot of the stove like I have successfully done many times before and Pulled Pork will be smoked. The smoking took away all of the pepper / heat (Cayenne, Chile Powder, Paprika, and Chipotle Peppers in Adobo Sauce) and just amplified either the Cumin or the Oregano. Cooking it in a pot on the stove, those spices cook into the meat.

I am disappointed with the way it turned out. It still tastes good, just not what I expected.
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