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  1. vman

    Bone-In-Loin-Roast?????

    thanks for compliment! that cut of meat is definitley on my most-wanted list now....and best of all it is actually a fairly cheap cut of meat!
    • vman
    • Post #16
    • Forum: Pork
  2. vman

    Should I inject my shoulder?

    a friend of mine injected a beef roast with a tenderizer and he said he will never do it again. it seemed that every area the tenderizer was in destroyed the meat to the extent of a rotted-out-hole acoording to my buddy. i guess the tenderizer over-worked itself during the extended hours of smoking.
    • vman
    • Post #13
    • Forum: Pork
  3. vman

    smoked italian sausage??

    thanks for the compliments!! as i mentioned, i smoked them low at 200 for the first 2 hours to try to go easy on the casings...the 3rd hour was at 240 along with the peppers. the casings seem to have come out quite well (not dried out to a great extent) and the sausages were very juicy. internal...
  4. vman

    smoked italian sausage??

    ok, hope i did the tag right!! here is the food porn!!
  5. vman

    smoked italian sausage??

    yes, i have the food porn but i have to delete some other food porn to post it :( the site tells me i am at my limit of food porn postings. lemme delete an old por pic and i will post for you!
  6. vman

    smoked italian sausage??

    thanks for the info, and DUTCH gave me info on smoking the peppers. it all came out great!! i smoked the sausages at 200 degs for 2 hours, turned them, than 1 more hour at 240, sprayed with applejuice about every 30 mins. the peppers were in there for the last hour and i sprayed them with...
  7. vman

    peppers??

    thanks for the quick reply...they are in the smoke now! i also gave a quick spray of apple cider inside the peppers. i'll let u know how they turn out.
  8. vman

    smoked italian sausage??

    i want to throw a few bell peppers in the smoker with some sausages i am smoking. they are just plain, not stuffed. any suggestion on method/time?? thanks
  9. vman

    peppers??

    i want to throw a few bell peppers in the smoker with some sausages i am smoking. they are just plain, not stuffed. any suggestion on method/time?? thanks
  10. vman

    smoked italian sausage??

    so should it be about 3 hours turning them at 1.5 hours?
  11. vman

    smoked italian sausage??

    anyone tried smoking store-bought italian sausage in the casings? i was thinking about throwing some in the next time i smoke. do you just lay them on the shelf or on foil?
  12. vman

    smoked shoulder question.....

    my only regret is that i did not buy a bigger shoulder! the juice in the foil gave some of the meat a yellow tint to it....it was a mix of spices with apple cider, smoked with mesquite.
  13. vman

    smoked shoulder question.....

    thanks for the info!! skin taken off, fat side down....it is at 162degs and getting ready to foil it!!
  14. vman

    smoked shoulder question.....

    ok, i found a shoulder this morning...my question is; do you remove the skin or leave it on for the smoke?
    • vman
    • Thread
    • Replies: 11
    • Forum: Pork
  15. vman

    Smoked Corned Beef!

    Larry....yup yup!! my smokes usually don't last long either. the day i smoked the c-beef the rest of my family was gone for 2-days...so i enjoyed it all to myself....just couldn't handle a whole c-beef in one sitting.
  16. vman

    Smoked Corned Beef!

    i did one a month or 2 ago, came out ok. it tasted liked corned beef hot out of the smoker, but after a night in the fridge it tasted like decent pastrami. http://www.smokingmeatforums.com/viewtopic.php?t=1509
  17. vman

    Bone-In-Loin-Roast?????

    thanks for the compliments! and that piece of meat was only 1.19/pound!! i guess it pays to go to shop-rite at 1:00AM even though they didn't have the butt/shoulder i was actually looking for..LOL
  18. vman

    Bone-In-Loin-Roast?????

    came out awesome!!!! foiled at 155 and finish at 180. i sliced it like pork chops. 9 hours at 235, smoked with hickory. juicy and tender, maybe a lil bit too tender for slicing as it was falling apart while i was cutting it. i put applejuice in the foil along with garlic sauce. the chicken also...
  19. vman

    Bone-In-Loin-Roast?????

    hi Larry, i have been thinking that myself the last few hours. it is at 147 right now, and i decided to foil and finish at temps you recomend. the chicken is also about 1/2 hour to 45 mins from being done.
  20. vman

    Bone-In-Loin-Roast?????

    3 hours...bone-in-loin
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