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Thread: Smoked Carnitas on the 14.5

  1. #1
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    Smoked Carnitas on the 14.5

    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:




    Have a grate day!
    -Mccaf

  2. #2
    TVWBB Hall of Fame timothy's Avatar
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    Lookin good man!

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  3. #3
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    Thanks!
    It won’t LeT me post “thanks” because it’s too short.
    Last edited by Jon M; 08-25-2019 at 08:13 AM.

  4. #4
    TVWBB Hall of Fame Barb D's Avatar
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    Jon, That's some awesome cooking.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  5. #5
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    ...thanks...

  6. #6
    TVWBB 1-Star Olympian Cliff Bartlett's Avatar
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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.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  7. #7
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    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!

    Last edited by Jon M; 08-26-2019 at 05:41 AM.
    Have a grate day!
    -Mccaf

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