Smoked Carnitas on the 14.5


 

Jon M

New member
Saturday’s are for smokin’!

Practicing for an upcoming comp. Found the recipe on YouTube by Malcom Reed. I used three other recipes and got the concept and adapted it. Something different than reg smoked shoulder. 17.5 lbs from Costco:

After a 4 hr smoke on cherry wood they go back on to braise until they hit 200°. Should be ready in 4 hrs! Stoked!
I’m using 12” dutch oven liners from Amazon for the braising phase. The bonus is I was able to pour off all the fat and Juices before they incinerated. (Fat separater is handy, lol)

After the initial smoke:
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Thanks!
It won’t LeT me post “thanks” because it’s too short.
 
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That looks absolutely delicious Jon. Some interesting mod's on your WSM. I assume those clamps below the lid line are for traveling?? Good luck at your Comp.
 
Ya, thanks Cliff, the top clamps keep the gasket airtight in the smoker configuration, and when in the grill config, (not pictured in this pic).
I just attached the toggle latch clamps on the charcoal bowl for traveling.(top pic)
So far I’ve drilled 25 holes in the body and 6 in the stand.I think I’m finished!

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