smashweights Posted December 31, 2012 Report Share Posted December 31, 2012 Making 4 pounds of pastrami tomorrow! Quote Link to comment Share on other sites More sharing options...
Bitani Posted December 31, 2012 Report Share Posted December 31, 2012 One of the largest recent topics...Is on BBQ. And is still on-topic. Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted December 31, 2012 Report Share Posted December 31, 2012 Here is a recent 9 lb. bone in Boston Butt after resting with a mustard slather and a rub for 10 hours. This is after an hour. Almost there. Also a few of these were enjoyed during the cook:)Also injected with apple juice and white grape juice. Mopped down every half hour. Chewing on the bark was like eating a gummy bear. Sorry no pics of it pulled. People were friggin hungry. 1 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted December 31, 2012 Report Share Posted December 31, 2012 One of the largest recent topics...Is on BBQ. And is still on-topic.because bbq is serious business. I've been to busy lately to smoke anything or even mod my smoker as I was planning. Soon though hopefully Quote Link to comment Share on other sites More sharing options...
Pokey Posted December 31, 2012 Report Share Posted December 31, 2012 My precious........this is what I will be getting next.http://www.traegergrills.com/ Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 1, 2013 Author Report Share Posted January 1, 2013 I won't lie, I'm pretty proud of this thread. 1 Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted January 1, 2013 Report Share Posted January 1, 2013 That probably the best looking turkey I've ever seen! I am making up two 10 lb pork shoulders for our family Christmas event this year.Hey there. I showed you mine -- Now show me yours. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 1, 2013 Author Report Share Posted January 1, 2013 Well you have brought it to my attention that I have been slacking a bit on the BBQ porn....Heres my last few cooks...thanksgiving turkey.christmas pork shoulderribs i tossed in while said shoulder cooked...this started as 19.60 lbs of shoulder. After the cook the final weight was 8.40 lbs. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 2, 2013 Report Share Posted January 2, 2013 I received a smoker from my father in law but have yet to use it as I just use propane like hank hill Quote Link to comment Share on other sites More sharing options...
flounder Posted January 2, 2013 Report Share Posted January 2, 2013 My NYE contribution. Smoked Brisket. Quote Link to comment Share on other sites More sharing options...
smashweights Posted January 2, 2013 Report Share Posted January 2, 2013 Just finished slicing up the pastrami I smoked yesterday. I really need to get a meat slicer next time though. Quote Link to comment Share on other sites More sharing options...
20thGix Posted January 5, 2013 Report Share Posted January 5, 2013 Here's my first attempt at the smoker. Pork loin just went on. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 5, 2013 Author Report Share Posted January 5, 2013 Sweet!! Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 5, 2013 Report Share Posted January 5, 2013 Just picked up two pork loins today. seasoned them and put away. So later when I pull them out to try my smoker what do I do? I am using some mesquite chips. anyone have any other help to make them eatable? What inside temp should I cook to? Quote Link to comment Share on other sites More sharing options...
20thGix Posted January 5, 2013 Report Share Posted January 5, 2013 Just picked up two pork loins today. seasoned them and put away. So later when I pull them out to try my smoker what do I do? I am using some mesquite chips. anyone have any other help to make them eatable? What inside temp should I cook to?I rubbed it down last night and im using apple wood today. I think 160deg. is the min. temp. So im going to pull it off at 150-155 deg. and let it rest. In theory it will continue to cook up past temp. Again this is my first time so i will let you know how it goes. I may be eating a frozen pizza in the end. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted January 5, 2013 Report Share Posted January 5, 2013 Just picked up two pork loins today. seasoned them and put away. So later when I pull them out to try my smoker what do I do? I am using some mesquite chips. anyone have any other help to make them eatable? What inside temp should I cook to?I cook to about 165 degrees for most stuff. I try to keep the temp in the smoker around 200-255 degrees. For pork I'm using a hardwood and fruit wood combo. When I did porkchops last week, using apple and hickory, about 50/50. I think in the future for chops I'll go 75 apple/25 hickory. Doing ribs today with about 60/40 cherry/hickory.The rub I'm using for both is a brown sugar based, with salt, pepper and other spices. I rubbed them, let them sit while getting the smoker setup, and up to temp. Quote Link to comment Share on other sites More sharing options...
20thGix Posted January 6, 2013 Report Share Posted January 6, 2013 For the first time smoking anything i think it came out pretty good. Trying to get the smoker up to temp and consistant was the hardest part. Seemed like i had to feed the smoker charcoal like it was an old steam engine train. Next time should be easier since i know about how much charcoal it takes to keep it up to temp. The first time i checked the temp of the loin it was like 105. So i gave it an hour or better then checked it again and its was 165 deg. Took it off let it sit for about 20mins. It might be abit over cooked but it was still good and juicy! I didnt really get a "bark" on the outside but that might be fro m the struggle to keep the temp up or the rub/mustard combination i used. This pic isnt the best but here it is. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 6, 2013 Report Share Posted January 6, 2013 Nice I am going to try mine on sunday. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 6, 2013 Author Report Share Posted January 6, 2013 (edited) I like to pull my pork loin about 150-155. Pork loins very lean. It drys out easily, but is OH so delish when done right!Gix, that looks excellent! Edited January 6, 2013 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
20thGix Posted January 6, 2013 Report Share Posted January 6, 2013 I like to pull my pork loin about 150-155. Pork loins very lean. It drys out easily, but is OH so delish when done right!Gix, that looks excellent!150-155 was my goal. The second half of the cook, temp. wise i held it nice and steady. Thats probaly why the temp snuck up on me. Before i try anything else i need to make some more modifications. Adding a real thermometer i already did. Something different needs done with the coal pan and a way to regulate heat. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 6, 2013 Report Share Posted January 6, 2013 Well wish me luck I am making my first attempt at using the smoker I got from the father in law. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 6, 2013 Author Report Share Posted January 6, 2013 150-155 was my goal. The second half of the cook, temp. wise i held it nice and steady. Thats probaly why the temp snuck up on me. Before i try anything else i need to make some more modifications. Adding a real thermometer i already did. Something different needs done with the coal pan and a way to regulate heat.I read somthing about drilling holes to allow the ash to fall through so it doesn't snuff out your fire... Quote Link to comment Share on other sites More sharing options...
Bad324 Posted January 6, 2013 Report Share Posted January 6, 2013 I also got to break out the smoker today. Forgot to take pics but it was a Myron Mixon recipe Bacon Wrapped Coca Cola Chicken Breasts and wings. The wings were amazing an the breasts were just good I'd say. The fam seemed to like it Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 6, 2013 Report Share Posted January 6, 2013 (edited) All done took longer then I thought! Nice smoke ring on the meat though. temp was staying low had to keep feeding it more charcoal. Edited January 7, 2013 by speedytriple Quote Link to comment Share on other sites More sharing options...
Pokey Posted January 7, 2013 Report Share Posted January 7, 2013 Cold temps outside make it very difficult to maintain good consistent heat on a charcoal or wood smoker, propane and electric work a bit better. Those loins look pretty tasty I must say. Quote Link to comment Share on other sites More sharing options...
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