Newbie here

Discussion in 'Roll Call' started by ericjeeper, Jun 5, 2009.

  1. 43 male married with three children.Central Indiana. Just picked up a brinkman smoke-n-pit. Not my first smoker. But it is my first wood fired smoker.Reason I went with wood.. I have many many cords of it stacked up under roof for heating my house. I have maples,oaks,various species of hickory,locust, wild cherry, You name it.. With exception of fruit trees.
    I have been reading here pretty heavily for the past day. I see all these referrals to Dutchs' wonderful baked beans.. I am for sure going to have to try this... Surely this bean recipe is posted somewhere inside of the holy bible?
    I am going to smoke 6 pork loins next weekend for my sons graduation party. I am searching for how tos and how longs and such.
    I had a smoker many years back it was a LP gas vertical drum type..Hint.. Never believe your mom when she says it takes 16 hours to smoke a turkey..Anyone ever had turkey for breakfast?LOL
    Thanks for all of the wonderful post that you kind folks have put before me..
     
  2. smokingscooby

    smokingscooby Smoking Fanatic

  3. olewarthog

    olewarthog Meat Mopper

    Ditto Dukes Beans. I did them for the first time Memorial Day & they were fantastic.

    I noticed you said you were going to "smoke 6 pork loins". I hope you really mean 6 boston butts not loins. Pork loins are much too lean for low & slow cooking. Butts OTOH, have enough fat to keep the meat from drying out during extending slow cooking. Also, butts are much more forgiving for your first time out with a new smoker. Be sure to allow yourself plenty of time. Once those butts hit 195-200, you can wrap them in foil & towels & they will stay hot for several hours in a cooler. In fact, the meat will be much more tender & moist if you do let them rest for at least 2 hours in a cooler.
     
  4. Welcome to the SMF ............. Glad to see another IN smoker.
     
  5. I love to do pork loins on my smoker. I brine them in sugar and salt and they turn out great.










     
  6. Why buy bone?
    I use picnics and Butts when pulling but these are to be sliced. Thanks
     
  7. I wish to employ some of my home made maple syrup into either a brine or a soak.
     
  8. olewarthog

    olewarthog Meat Mopper

    Poor choice of wording on my part. I didn't mean to suggest that loins could not be smoked. I was thinking more along the lines of using a more forgiving cut of meat for the first time on a new smoker. Especially with the pressure of cooking for a large family gathering.
     
  9. Welcome from a fellow Hoosier.
     
  10. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Welcome to the family
     
  11. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Welcome from a fellow Hoosier!

    Remember to post the pics or it didn't happen!
     
  12. jjrokkett

    jjrokkett Meat Mopper

    Welcome aboard...Looking forward to some qview!
     

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