Monkey Uncle
is one Smokin' Farker
I’m planning on cooking this 8 pound butt for carnitas tomorrow. Chunks are in the 3-4 inch range. I’ll start out letting it smoke/simmer in it’s own juices for a while, then add some water-based liquid (OJ and water mostly), and braise it until the liquid evaporates and the meat crisps up some on the outside. I can add more liquid if the meat isn’t done by the time the water evaporates.
I’ll be doing this on the WSM 22.5 at 275 F, or maybe closer to 300 F if I can get her to cooperate with me. How long do you think this will take? I’m guessing 4 – 5 hours, but not really sure as I haven’t tried anything like this before.
I’ll be doing this on the WSM 22.5 at 275 F, or maybe closer to 300 F if I can get her to cooperate with me. How long do you think this will take? I’m guessing 4 – 5 hours, but not really sure as I haven’t tried anything like this before.