The Carnitas Experiment and Jerk Thighs (con pr0n, mon!)

peeps · Mar 9, 2014

I have been bad about eating lunches out since we haven't been making excess food to take leftovers for lunch so I cooked up some boneless skinless thighs coated with EVOO and jerk rub. Smoked them to 165F on Colt with Stubbs and Mesquite chunks while I was tackling my carnitas experiment.

The start:

The heat:

The finish:

For dinner tonight, we are having carnitas tacos, so I took my first try at carnitas. We didn't have a bunch of time, so I cubed up a 5 lb butt into lage chunks to make the cook go faster and rubbed the chunks with some kosher salt, cumin, coriander, garlic, and chili powder and threw them on Colt, also.

Enjoyed some Negro Modelo during the cook...

Pulled them off and they are resting now for dinner in a bit. I'll get some pics of the tacos (con cilantro, onions, and avocado on corn tortillas) when we assemble them.

For now, I'll just leave y'all with this...

jbuntingsr · Mar 9, 2014

Looks grear

Fwismoker · Mar 9, 2014

Looks great Peeps...just did some thighs on the mini today myself. I wish i would have used my jerk but i went with something else to break up the monotony. I realized i should i should have went with the jerk rub i have because they are soooooo good that way.

Are you going high heat with the thighs? How hot can Colt get? I had the mini going maybe 400* for them and the skin was sooo nice.

landarc · Mar 9, 2014

Looks like a great start, hand me a tortilla and some salsa, where are the avocado slices

peeps · Mar 9, 2014

Fwismoker said:
Looks great Peeps...just did some thighs on the mini today myself. I wish i would have used my jerk but i went with something else to break up the monotony. I realized i should i should have went with the jerk rub i have because they are soooooo good that way.

Are you going high heat with the thighs? How hot can Colt get? I had the mini going maybe 400* for them and the skin was sooo nice.

They were skinless, so I just did them at 250-275F. I tried one small one and it was great!

I have seen Colt up to 400F when I was breaking him in.

ssv3 · Mar 9, 2014

Looking great peeps. Cant wait to see the money shot(s)

chicagokp · Mar 9, 2014

op2: Looks good, waiting for the shot!

HOGIE · Mar 9, 2014

I love me some carnitas taco!

castlepines · Mar 9, 2014

Nailed it! Awesome!

sliding_billy · Mar 9, 2014

Looking real good.

peeps · Mar 9, 2014

Fixin's...Mickey Mouse Style

Construction begins...hand shredded the pork pieces.

Tasha whipped up some Mexican rice but we were out of some our normal ingredients so we made some subs...it was decent for not having the right stuff. Served it up with the fully constructed tacos.

And the money shot!

Shagdog · Mar 9, 2014

Dang, That looks delicious Peeps!

bbqgeekess · Mar 9, 2014

Love your smoker! The food is great! But I can't take my eyes off those shelves!

EDIT: okay saw your second post.. OH MY GAWD, you're making me so hungry.. you sure know how to make a taco! :drool:

Fwismoker · Mar 9, 2014

Nice plate! I'll skip the melon but everything else....Oh yea

bbqgeekess · Mar 9, 2014

This is such a great idea. I've only ever made carnitas in a frying pan. I like the idea of cutting them into small pieces like that then smoking. Lots of smoke flavor, maillard reaction, caramelization, bark. I'm definitely going to try this.

peeps · Mar 9, 2014

Fwismoker said:
Nice plate! I'll skip the melon but everything else....Oh yea

Melon????

peeps · Mar 9, 2014

bbqgeekess said:
Love your smoker! The food is great! But I can't take my eyes off those shelves!

That is Colt, my $60 Superior SS2 :wink:

Fwismoker · Mar 9, 2014

peeps said:
Melon????

Oh never mind...lol. I wasn't paying attention and it looked like a slice of melon in it. I didn't look at all the pictures and didn't see it was avacado. I'm laying off the IPA's now.

Big George's BBQ · Mar 9, 2014

Really nice looking cooks Great looking meal

ssv3 · Mar 9, 2014

Doesn't get any better than those fixin's brother! Great job!

The Carnitas Experiment and Jerk Thighs (con pr0n, mon!)

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