30 pounds on the smoker! (W/ Q-View!)

Discussion in 'Pork' started by truckerbob, Apr 17, 2013.

  1. truckerbob

    truckerbob Smoke Blower

    So, I got a "smoking" deal on pork over the weekend, @ $0.99/lb.  Ive got a little burned out working on my big smoker, and decided I need a break.  So, I have 3 butts @ 7.5# each, and 2 loin end roasts at 4.5# each.  Ive never smoked the loin end roasts, but the way I figure, it's pork, it's on the smoker, it's gotta be good, right?  Right now they have been resting with a Rufus Teague rub (with my own additions), and will go on in about 30 minutes.  I'll add some Q-view as it progresses!
     
  2. truckerbob

    truckerbob Smoke Blower


    3 butts, and 2 loin ends, Lets go smoking!
     
  3. truckerbob

    truckerbob Smoke Blower


    Giving those little piggies the business!

     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  count me in for the ride today!  Looking good so far!

    Kat
     
  5. sound1

    sound1 Smoking Fanatic

    Looks like a party ready to happen.
     
  6. truckerbob

    truckerbob Smoke Blower


    3 hours in, looking and smelling great!
     
  7. truckerbob

    truckerbob Smoke Blower


    Had to turn the loin ends again at 7 hours, took a bit to post the pics.

    Pulled the pork loins at 8:30, and the butts are ranging from 168-172, progress is being made!

    Loin ends are in the cooler, wrapped... time to whip up some finishing sauce, and tear those suckers apart in an hour or so!  More Q-view to come!
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, that's lookin' great!
     
  9. Looking good Thumbs Up. What temp did you take the end loins to?
     
  10. truckerbob

    truckerbob Smoke Blower

    The front one was 199, the rear one was 197.  I was shooting for 195.
     
  11. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking great! 

    Kat
     
  12. truckerbob

    truckerbob Smoke Blower

    So, here's the loin end roasts, shredded:


    Had to try the moonshiners sauce and the angry beaver!

    So far, Im not impressed with the loin ends.  The meat didn't take a good smoke flavor, even though I smoked it hard with hickory for 6 hours.  The bark was awesome, the Rufus Teague rub was awesome as usual, but the meat was borderline tough.  It was more like a real thick pork chop, but I was afraid of that when I bought it.  I'm figuring I didn't go too wrong for $0.99/lb in any event.I think once I mix it with the butts, it should be fine though. 
     
  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    If you have any more of the loin end roasts, you might give a shot at taking it up to about 145-150 and serving it sliced. 
     
  14. truckerbob

    truckerbob Smoke Blower

    That was my original thought, I knew it was going to be a denser / tougher cut, but for the price, it was worth experimenting.  I think if I get them again, I'll relegate them to the crock pot.  I think the most disappointing part was how neutral the meat was.  For as hard as I smoked them, they should have had some smoke flavor to them.
     
    Last edited: Apr 17, 2013
  15. truckerbob

    truckerbob Smoke Blower

    My QC guys (fellow smokers) stopped over and we sampled about 1/3 of one of the roasts.  That being said, 9lbs of raw roasts yielded less than 4lbs of meat.  The yield on my fresh picnic was over 50%, and I was hoping for similar or better with the loin ends.
     
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yeah, would have thought that it would have taken some good smoke being on for that long.    As for the crock pot, different strokes for different folks.  I have no problems with cuts that tend to be a little firmer.  Then again, I'm one of those weird guys who prefers a good NY Strip over a Filet.   :)
     
  17. truckerbob

    truckerbob Smoke Blower

    Ok, I'm going to try this again, in my own thread...

    First butt came off the smoker (in pieces) at 205F.


    Moist, full of flavor, and a real nice smoke.
     
  18. truckerbob

    truckerbob Smoke Blower


    Got the last 2 butts pulled, now its time to get some sleep!
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The pulled butt looks great!

    For the loin ends, like was stated above I'd take those to 145* IT for a better product. Now for the smoke issue, slice them thick 1 1/2" - 2" prior to smoking then smoke them to 145* , should give you more smoke flavor.
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great. good job
     

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