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  1. mike fitz

    Another "Hold" Question, Pork Loin?

    For the record, although they never got above 148, they seemed a bit dry to me although everyone else raved. No pink left after the several hour hold, plenty of juice left in the foil though. Still fork tender, so it wasn't a total loss. Lesson learned, pork loins cook really fast even at 125-130.
  2. mike fitz

    Another "Hold" Question, Pork Loin?

    Thank you both for the suggestions, They're holding around 147 right now, I'll report back later with the results!
  3. mike fitz

    Another "Hold" Question, Pork Loin?

    They were down to 140 in the cooler, put them back in the smoker tightly wrapped with the probe, they dropped to 138 briefly before staring to climb back up above 140. I'm going to watch until they stabilize in the mid 140's and wait patiently for supper time to arrive. I really didn't figure on...
  4. mike fitz

    Another "Hold" Question, Pork Loin?

    It's electric, I can set it down to 150 and stick a probe back in to watch it if that's the best option. I figure they'll be OK for the next 45 minutes to an hour in the cooler, so they would be back in the smoker for maybe 3 hours. Holefully since I pulled them at 145 and double wrapped they'll...
  5. mike fitz

    Another "Hold" Question, Pork Loin?

    So, I picked up an 8.5 pork loin the other day and planned on smoking it for dinner today. I was figuring on 4-5 hours then "cooler it" 'till dinner so it went into the smoker a little after 10:30 at 225. I had split it in two to make it more manageable and put a probe into each roast. It...
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    Thermometers.jpg

    • mike fitz
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  7. Smoker.jpg

    Smoker.jpg

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  8. PorkLoins.jpg

    PorkLoins.jpg

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  9. Another "Hold" Question, Pork Loin?

    Another "Hold" Question, Pork Loin?

  10. mike fitz

    New Electric Smoker For Me

    The chicken looks darn tasty! For lean cuts like the pork loin you might try smoking it on the rack until it's part way finished (maybe 110-120 degrees) then moving it into a foil pan or make your own w/ aluminum foil to keep the juices with the meat. I usually cook mine to about 150 then wrap...
  11. mike fitz

    Pulled Pork Smoke Time Poll...

    Did a 6.5# butt Saturday, 45 minutes out of the fridge and put in at 5:00 AM @ 230 degrees it took exactly 6 hours to hit 165, double wrapped and lowered temp to 225, hit 205 @ 5:30 PM. 12.5 hours more or less for 6.5 pounds. Pretty close to 2 hours/lb. Your mileage will vary....
  12. mike fitz

    my smoked chicken is tasteless and chalky

    I always used wood chunks vs chips and soaked them for 30-45 minutes prior to setting them around the element. It's *possible* all you're doing is igniting the chips and getting some off flavors with not much real smoke. Never used liquid smoke in the water pan, not sure if that could be...
  13. mike fitz

    baby backs Smoked w/Hickory on a Bubba Smoker--- QView of Course!!!!

    Looks darn tasty to me, maybe you need to buy something from that salesman to get the rub recipe!
  14. mike fitz

    Suggestions for accurate thermometers for MES

    If you don't mind the price, the ThermoWorks Two Channel TW8060 is available with package deals specifically for smoking/grilling. They have a 1 year warranty (6 months on the probes) and you have a wide range of interchangeable probes to choose from.  Use 2 penetration probes for 2 different...
  15. mike fitz

    Hello from St. Louis

    Another St. Louis area member, welcome Matt!
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    IMAG0119.jpg

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    IMAG0069.jpg

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    IMAG0068.jpg

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    Various

  20. mike fitz

    New Electric Smoker For Me

    Good choice Judy! I have the model 2 and used it yesterday for the first time on a 6.5# pork butt. Turned out fantastic and the smoker worked great. Really well made, holds heat well too. Most of the time I checked the element wasn't even on so it's definitely saving some electricity over the...
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