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  1. tj2000

    Boneless Skinless chix breasts-smoked

    Thanks so much for the advice and info.!
  2. tj2000

    Boneless Skinless chix breasts-smoked

    This is helpful, and wondering if brining adds a lot more sodium to final grilled product, as trying to cut down on sodium in diet.
  3. tj2000

    What's your occupation?

    Claims Adjuster
  4. tj2000

    Pork Loin

    Thanks for all the suggestions on spices, cooking times, Stubbs charcoal, wood splits/chunks and hit grill at end for crispy outside. We will do again and try to perfect before serving to company.
  5. tj2000

    Pork Loin

    Thanks for the info. We used royal oak charcoal. Any suggestion on better type?
  6. tj2000

    newbee here

    Just smoked 1/2 of a whole pork loin (5 lbs). It was pretty good, but would like advice on getting best result. We have Brinkman charcoal smoker that has no temp. listing - just "warm, ideal, hot" so we picked "ideal" and took loin off at 152 rested for. 15 min. It was juicy, but almost too...
  7. tj2000

    Pork Loin

    We smoked 1/2 of whole pork loin (not tenderloin) about 5 lbs. Marinated in Dijon, garlic & cognac. Brinkman charcoal smoker (cheap), with only "low, ideal, hot" settings, so we picked "ideal" and put it on a foil layer to prevent drip. Did not trim fat. Removed at 150 and tented with foil...
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