Smoking different types of Meat

Discussion in 'General Discussion' started by nomadtech, Jun 5, 2015.

  1. I have one day this weekend that is available to smoke some meat and I the meat that I have is Pork Loin, Tri-tip roast and pork sausage. Can I smoke them all at one time and if so what type of wood chips would be recommended? Or do I have to cook the pork and beef separate?

    Thank you,

    Nomadtech
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes those cuts you can smoke at the same time. More than likely the tri tip will be done before the loin. Cook your tri tip to an IT of 130-135 for medium rare. The pork loin needs to be cooked to 145. Both need to be foiled and Reyes for 30-45 minutes prior to slicing. Your sausages also need to be cooked to an IT of 145.

    I like to use cherry and pecan 50/50 mix.
     
  3. Thank you Dirtsailor,

    I appreciate your advice.

    Nomadtech
     

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