1st smoke!

Discussion in 'Pork' started by heyer5, May 7, 2011.

  1. heyer5

    heyer5 Meat Mopper

    Alright guy/gals!

    I went to HyVee today, I know, it's probably not the best place to pick up a cut of meat, but I grabbed a 3.5 lb center cut pork loin.  After doing a hefty amount of reading, I saw it was recommended to rub it down with mustard or maple syrup.  I decided syrup was the way I was going to go!  I made up some rub, brown sugar, little lowrey's, cayjun (sp?) spice, little onion flake and garlic salt.  It tasted great and I've made some good ribs with it prior (in the oven - finishing on the grill).  So, I have it in my fridge marinating away.

    I picked up some hickory chips today as well as a better thermometer to go with the cheap one that came on my grill.  I'm going to let the meat sit here for the next hour or two, then start soaking the chips and getting the grill ready.  If you read my previous post, I have a charcoal grill, but I think I should be able to smoke with it.  Just not sure how many coals to light at the beginning, obviously they need to be white before I put on the chips.  I read about the minion (sp?) method, and might give that a whirl.  Light 5 or 6 coals with a bed of unlite ones below, but who knows!

    Thanks thus far, hopefully I will remember to post back when it's done...and hopefully it's good!
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Good luck on your first smoke, and don't forget the Q View. That rub sounds interesting. And yes, the minion method is good. Save the planet... it's the only one with Q.
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Good luck!!

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds good heyer. We will be waiting for you to get it going.
  5. heyer5

    heyer5 Meat Mopper

    Ahhh!  Temp control sucks, most likely due to my grill and the bad seals it has.  Question - when and where do you put on your wood chips???
  6. chef willie

    chef willie Master of the Pit OTBS Member

    If they are going directly on the coals you might want to put them in foil pouches with some air holes poked in the foil. I get my smoke going as soon as the meat goes in and look for about 3-4 hours of smoke. If you smoking on a charcoal grill with the meat close to the coals be careful with the loin. Not much fat on those and it may go pretty quickly on you.....good luck
  7. heyer5

    heyer5 Meat Mopper

    Alright, wood chips are now in foil packages. Thanks for the info there! Second question! How many coals would you typically lighht for the minion method? I don't think I got the heat I was expecting right away. Third question...why didn't someone warn me to be better prepared? Hana, I guess.drinking homebrew should help ease that pain.

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