HOWWDDYY!!!

Discussion in 'Roll Call' started by mchevy, Sep 20, 2016.

  1. Good day everyone. I have enjoyed reading the forum over the last few days. I just got this bug to try smoking. I was eyeballing a Traeger, but a friend suggested I just use my trusty old Brinkman gas grill with a small smoker box... so, here I am.

    I quite literaly put on my first pork loin (about 2 lbs) with apple and hickory chips. We will see in a few hours. Will probably pull it at 140° and let rest another 30 minutes.

    Thanks for the insight and confidence!

    Mike
     
  2. smokinal

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

    Welcome to the party Mike!

    Glad to have you with us!

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Mike. It's good to have you on this great site.
     
  4. [​IMG]   Good afternoon and welcome to the forum, from a hot first day of fall  here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. Thanks all for the welcome.

    I did learn that a 2 lb loin only needs about 1.5 hours at 275 to be DONE!!!  Oh, well... that's how we learn.
     
  6. uzikaduzi

    uzikaduzi Meat Mopper

    Now you have a good base... drop the temps till it's about 3 hours to get to that temp... or cure it first and start at 100 and bump up 10 each hour till you get to 145
     
  7. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to SMF!  Loins are already a tender piece of meat, you don't have to cook em to death  [​IMG]   An IT of 145 is perfect, and let it rest 10-15 minutes before slicing.

    Mike
     
  8. uzikaduzi

    uzikaduzi Meat Mopper

    Only suggesting longer for more smoke... but I agree with 145 IT
     
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I knew where you were going, I agree with you.  A lower temp with more time in the smoke is great for that cut of meat.  I was pointing out that the meat is tender, and doesn't need low and slow to break it down.  We've probably got mchevy all confused now.  LOL

    Mike
     
    uzikaduzi likes this.

Share This Page