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  1. coolcitysmoker

    pbtest

  2. coolcitysmoker

    On the Cooker Today..

    is a boneless center cut pork loin that just hit the grill. It's a small one, 2.5 lbs, rubbed with Lone Wolf Pork rub this morning. Got the Traeger up to 225 degrees, switched to "smoke" and put the roast on. 45 minutes from now I'll be wrapping it in some low sodium applewood smoked bacon. More...
  3. coolcitysmoker

    Pork Loin problem

    I smoked a 2 lb pork loin today and it came out a little dry. I cooked it at about 235, hickory pellets on a Traeger, foiled at 140 and pulled at 164. I wrapped in towels and let it rest in a cooler for an hour. I didn't have a chance to spray with AJ every hour as I normally do. Also, after...
  4. coolcitysmoker

    Good flavor, but dry

    My last pork butt had a real good flavor but was dry. It was bone it, about 3.66 lbs, rubbed it and wrapped it for about 12 hours before cooking. Cooked about 4.5 hours at 230 degrees, pulled off at 195 degrees, wrapped in plastic wrap and foil and then held in a cooler for 5 hours. I can't...
  5. coolcitysmoker

    Smokin' from the coast of WI

    Hi everyone, Really got serious this year and upgraded from an ECB to a Traeger 055 Junior model. Thanks to my father in law for letting me practice with his. I don't claim to be a pellet zealot, but a number of reasons gave me confidence in purchasing one. 1) I was introduced to the art of Q...
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