Need some suggestions

Discussion in 'Pork' started by scott edwards, Apr 22, 2014.

  1. scott edwards

    scott edwards Fire Starter

    I have several pounds of pork that came from a show hog, so they are very lean.  I have a small butt roast, a small ham roast, and some stuff I can do on the grill.  I smoked a roast, a couple weeks ago, and since it had very little fat, it was pretty dry.  Any suggestions on how to keep the other roasts from getting so dry?  I had a water pan in the chamber, but that didn't help too much.  I'm using an offset charcoal smoker, if that helps any.
     
  2. smokerjim

    smokerjim Meat Mopper

    you could try soaking in a brine,wrap it with bacon, if you know your butcher ask him to save you come pieces of fat to cover them while you cook them, other then that grind them up with some fat or bacon and make some sausage.
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I suggest a Pork loin Brine because you say you are having the same problem because of the lack of fat. This is mine. Brine for 24 hours, remove pat dry and then fan dry for about an hour till the meat becomes tacky, rub with your spice (Me, I'd use just salt and cayenne), then a little light rub down with light brown sugar and into the smoker.

    Pork Loin Brine

    1 qt. Water

    1/4t. Chipotle

    1/2t. Ginger

    1/3C Salt

    1/2C Brown sugar

    Tiger sauce

    1/4t. Thyme

    1C Apple cider

    1/4C Maple syrup

    1/2 t maple extract

    You didn't mention your cooking temperature. I would suggest about 220 to 230 and low and slow smoke it to help maintain the moisture level.

    You asked, that's my opinion, although we all know what opinions are like. If you are smoking at a higher temp than above you could simply just lower the temp to make it more moist. A brine helps a little and injection very little, its more about the time temp. The brines and injections are more about flavor enhancements, although they do help a little.

    Hope you get an answer here that makes it a perfect smoke.
     
  4. scott edwards

    scott edwards Fire Starter

    Thanks for the suggestions.  Since both of you suggested brining, that's what I will probably do.  As far as the temp, I try to keep it between 225 and 250.
     
  5. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Scott, for the grilling, try marinating with "mojo criollo" which is a Cuban-type sauce based on citrus juice and herbs with serious garlic. My favorite brand is Goya.
     

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