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@@@@@ Now You're Cooking! Export Format Marius Johnston's Smoked Carnitas none ***PART I*** 1 medium Boston butt 1 large onion; quartered 2 tablespoons ground coriander seed 2 tablespoons ground cumin seed 1 tablespoon oregano 3 chipotles in adobo sauce 2 bay leaves 1 can beer water to cover ***PART II RUB*** Dry rub the butt 5 tablespoons black pepper 5 tablespoons paprika 1 tablespoon chili powder 2 tablespoons celery salt 2 teaspoons dry mustard 1 bottle Grandma's chili powder; (3 oz) 1 ounce pasilla chili powder; (this is a must) 2 teaspoons cayenne pepper Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips. Posted to the BBQ List by Carey Starzinger on Aug 15, 1996. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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