Cinco de mayo smoke

[windycitysmokin]

so my gf is having some friends over for a cinco de mayo party next weekend and wants chicken and pork for tacos. I generally just smoke a whole chicken with a basic rub and part it out for meals throughout the week and the only butts I’ve ever smoked are typical for pulled pork sandwiches. A little different flavor profile than tacos. So, who wants to help me with a good recipe for the pork for pulled pork tacos? Also, would love some tips for the chicken as well. Was thinking just doing thighs so I can shred it easier than the whole chicken. I’ve never smoked just thighs. Should I go bone in? Skin on? Or boneless skinless? All help appreciated. Last but not least, if you have any other ideas for items I can throw on the smoke for the day, feel free to share them (apps, dips, etc).

Thanks guys, looking forward to the suggestions!

 

[drunkenmeatfist]

I wanted to do the same thing just a couple weeks ago. If you google "malcolm reed carnitas" you will find the recipe I mostly followed. Turned out awesome. You can see some pics of what I did in the thread I made on the cook.

https://www.smokingmeatforums.com/threads/mexican-style-pulled-pork.274584/

 

[tktplz]

Last but not least, if you have any other ideas for items I can throw on the smoke for the day, feel free to share them (apps, dips, etc).

ABT's

 

[bdskelly]

I use boneless chicken thighs. They don’t dry out as easily. The recipe on meat fists link looks good Going to try that one for sure. B

 

[windycitysmokin]

I wanted to do the same thing just a couple weeks ago. If you google "malcolm reed carnitas" you will find the recipe I mostly followed. Turned out awesome. You can see some pics of what I did in the thread I made on the cook.

https://www.smokingmeatforums.com/threads/mexican-style-pulled-pork.274584/

I saw this recipe and have def thought about going that route. What particular changes did you make? Also, it looks to me like it’s only on smoke for about 4 hours, bc you cover it at that point. Was that enough time to impart much smoke flavor?

 

[windycitysmokin]

I use boneless chicken thighs. They don’t dry out as easily. The recipe on meat fists link looks good Going to try that one for sure. B

Skin on or skin off? I’d be nervous skinless May dry out too much. Also, any input on time and temp for just thighs? I’ve only ever done wings and or whole chicken

 

[drunkenmeatfist]

I saw this recipe and have def thought about going that route. What particular changes did you make? Also, it looks to me like it’s only on smoke for about 4 hours, bc you cover it at that point. Was that enough time to impart much smoke flavor?

There were a couple of ingredients I couldn't find so I had to make some substitutions. I also let mine get a little darker than the original recipe because I do like the bark/smoke flavors. The bark on that thing was really good. Before that one I had never wrapped/panned because I prize bark so much. I was still very happy with the bark after panning.

 

[tktplz]

I'm sure 4 hours of smoke on the carnitas would give plenty of smoke. Remember it's supposed to have the carnitas flavor 1st with smoke also.

 

[wimpy69]

You can change up your rub and use chipolte powder, ancho powder, unsweetened bakers cocoa,x-tra cumin ,etc. Add some Adobo to your finishing sauce(you can freeze x-tra). Depends on how spicy they like for measuring.
Sides- If corn is available, you can smoke -mayo-rub/queso fresco
Smoke up some jalapenos for salsa/Pico.
Smoked -char Tomatillo salsa Verde.
ABT'S with chorizo, cream cheese, red onion and same rub.