Learning the ropes

[mountain bbq]

Hey everyone, 

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

country style ribs (which i loved).  

  

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• mountain bbq
• Jul 19, 2013

I have smoked a bacon wrapped pork loin.  

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• mountain bbq
• Jul 19, 2013

I have smoked a whole brined, rubbed chicken

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• mountain bbq
• Jul 19, 2013

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

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• mountain bbq
• Jul 19, 2013

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.  

 

[kathrynn]

Very nice!  Q-views are great!

Kat

 

[dirtsailor2003]

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.

 

[sqwib]

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.

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.

 

[sqwib]

Oh BTW

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• sqwib
• Jul 19, 2013

 

[mountain bbq]

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.  

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• mountain bbq
• Jul 19, 2013

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• mountain bbq
• Jul 19, 2013

 

[foamheart]

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