Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Reheating Smoked Pork Loin Slices
I have slices of smoked pork loin I cooked yesterday. For reheating, is it recommended to put in a pan with enough apple juice to cover the bottom of the pan, cover and heat at 325 until 160 IT? I'm doing this tonight, so any help is much appreciated! Thanks! -
Pork Loin Roast Bone-in
My wife went to our meat market and ended up getting a Pork Loin Roast with Bone-in. I would assume I would smoke just as I would a a regular pork loin up to 145-150 for IT. Any particular good methods of cooking (i.e. foiled, unfoiled, etc) also what temp? It's 4.7lbs so about how long as a... -
Reheating Pulled Pork
I'm going to be reheating pulled pork that I cooked yesterday for a family gathering later this evening. My plan is to place the shredded pork into a pan and put some apple juice in the bottom of the pan, thinking maybe filling 1/4 of the way or less and then covering foil and placing in the... -
Pork Shoulder
I am smoking a 7.5 pound pork shoulder today and will be serving tomorrow evening. I am cooking today, because I will not have time to do so tomorrow before the family gathering. What's the best way to reheat it with a Crockpot? We will not be at the house right before dinner, so I'll have to... -
Smoking a chicken
I will be smoking a whole chicken tomorrow, probably 5-6 pounder. I plan on spatchcocking to help with the cooking evenly and getting smoke throughout the bird. Below are the questions I have that I hope someone can shed some light on: What smoking temperature do you recommend for this... -
Pork Loin Half Cut Boneless
I'm smoking a pork loin half cut boneless later today and am looking to do at 225 until at an internal temp of 155. Pulling off around at 150 to let it cruise up to 155. I have a few questions. First, with pork shoulder I've always removed the fat cap and I would assume with this particular... -
Whole Chicken
I am going to cook a whole chicken in my electric smoker today. I'm thinking 5-6 pounder and have contemplated spatchcocking the bird. I always cook by temperature but wanted to get a rough idea of how long to cook so I know when to throw the bird in the smoker. I want crispy skin so I assume... -
Smoking Pork Loin Center Cut Half Boneless
I'm smoking a pork loin center cut half boneless later today. I've smoked pork shoulder before and a boneless pork loin but never this particular cut of pork. I'm planning on smoking at 225 until IT reaches 155. Can someone give me a guide for minutes per pound as mine is 5.5lbs. I'm thinking... -
Smoking Pork Loin Center Cut Half Boneless
I've smoked pork loin before but never this type of cut. It's about 5.5lbs and am trying to get an idea of how long to smoke for a guide. I have a thermostat to monitor temp since that's what is important. I'm shooting for 155 as the temp which sounds like what it should be at for moist...
