Learning the ropes

Discussion in 'Pork' started by mountain bbq, Jul 19, 2013.

  1. Hey everyone, 

     I have recently been bitten by the smoke bug, and have been experimenting.  I have smoked

    country style ribs (which i loved).  


    I have smoked a bacon wrapped pork loin.  

    I have smoked a whole brined, rubbed chicken

    I am smoking a pork butt today for the first time hopefully it turns out as well as the others.

    The country ribs were delicious.  The loin was a bit dry, but i didnt brine it.  Chicken was spot on.  Hoping the butt turns out good.  Any suggestions on keeping the loin moist.  
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Very nice!  Q-views are great!

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It sounds like you might have over cooked the loin. Loins don't take long and need to be taken off when they hit an IT of 145*. Once you take it off wrap in foil and rest for 30-45 minutes then slice and serve.
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Ditto, I pull my loins 137°F - 142°F , foil, towel and rest. just ensure they reach 145°F. carry over heat can bring you up to safe temps of 145°F, just make sure it does.

    Brining does help a bit but I brine mostly for flavor when making my Hot Pork Sammies., I brine for 2 days.
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Oh BTW

  6. Pork butt took 12 hours on my Brinkmann, but is it good.  I cant wait to finish my UDS.  Here is the finished product with a mustard vinegar style sauce.  

  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice coloring, pretty smoke penetration, looks like definite winner to me! So where's the plates?


Share This Page