First Q-View, why did i buy this cut ?

Discussion in 'Pork' started by smokey bones, Mar 20, 2010.

  1. smokey bones

    smokey bones Fire Starter

    i was looking for a shoulder or butt, but ended up with a loin end roast ?
    they started to cut the bone side some like i could cut it up into thick pork chops.

    i did a bit of injection on it .. rubbed and wrapped
    i just have no idea how i should cook this thing now
    i wanted to make pulled pork , put i guess im headed for something different now ?

    looking for some advice, thanks !
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man I would smother that baby with Porketta seasoning and smoke it until it hits 160. Yum Yum
     
  3. smokey bones

    smokey bones Fire Starter

    any idea what temp i should smoke it at ?
    pull at around 160 ?

    it is partially sliced into on one side .. should i cook it that side down ?

    how exactly am i preparing the cooked product ? [​IMG]
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Does it have a bone it it? You could slice it open and rub it and stuff it and then roll it back up and tie it shut. Smoke it around 225-275 until it reaches 160 (if you are giong to slice it) and it will be good. I have stuffed my loins with garlic, onions, apples, prunes or anything else you think would be good. I have also seen a lot of people putting spinach, and fetta cheese lately and that looks awesome as well but those have been pork loins if I remember correctly but I don't see why that wouldn't work on this cut of meat.
     
  5. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    I just pulled one of those of my smoker ( like 45 minutes ago)... Rubbed it like a butt and smoked untill 155 internal..Then sliced the bones apart.. Best pork chops ive ever had !! Good luck..
     
  6. smokey bones

    smokey bones Fire Starter

    yes it does have bones in it, what was the cook time on yours Jax ?
     
  7. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Bout 4 1/2 hours at 225-250..Can't remember the weight on mine but it had about 7 bones....Just cook it as it was a boneless loin... It's too lean to do pulled pork..
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    like mike said treat it like a roast and it will be very good.........don't let it get above 165-170.
     
  9. smokey bones

    smokey bones Fire Starter

    heres a shot of how it was started to be cut ....




    i washed and re rubbed with butter, evo, onion, garlic, rosemary and some fennel .





    i put it in 20 min ago smoking at 180 , then im going to increase the temp to 225 after 45 min or so.

    not sure if i should take it out of the pan eventually and flip it over, probably will .
     
  10. smokey bones

    smokey bones Fire Starter

    hour into it, just little above room temp now 70º
     
  11. smokey bones

    smokey bones Fire Starter

    wow, came out amazing ! was using hickory and some apple pellets

    thanks for the 160 pull mark ! took around 5-5.5 hours

    ended up rasing temp to 275 on smoker about 3.5 hour mark
    roast weighed around 7 lbs.
    was still moist, had a nice bark-ness and smoke ring [​IMG]

    best pork chops ive ever had.
    the boneless parts were a real treat [​IMG]
     
  12. violator

    violator Smoke Blower

    That looks AMAZING!!!
    Cograts on the GOOD Smoke job.
    Thanx for sharing it with us (you know - the pix at least)
     
  13. smokey bones

    smokey bones Fire Starter

    Thanks ! ,
    might make some pork fried rice with some of the left overs
     
  14. treegje

    treegje Master of the Pit

    Yummy looking'excellent job
     

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