Food Smokers and Smoking Tips/Tricks/Techniques

Loin would dry out though, no?

 

That would be my quess.

 

Probably

 

that likely depends on the temp you take it to. i mean, pork is tender and done a lot lower than you take pulled pork to. you could likely do it with a loin, but only take it to 140-150 before you sauce it.. then sauce it and put it on higher heat until the pieces are 160-165 inside. try it. if it's too dry, chop it up and add more sauce to make sandwiches... or chop it up and put it in chili.

 

When i cut my butt up it was pretty fatty and the my wife wasn't as impressed as i was. Maybe the loin would be better in that regards.

 

...smokers thread, or serial killers thread...

 

Cereal....

 

I buy them all the time. I normally cut in thirds, and slice the middle for chops. The end thirds get smoked. I normally take them to 160 on a 220 degree smoke, and they turn out great.

I wrapped this one and let it sit for an hour then sliced and served at a friends house. It was really moist, was about 3-4 lbs, and took maybe 4 hours on the smoker. I think the ends have more fat in them than the center peice.

 

You fellows that are carrying pork loin to 160+ are missing out on some good, perfectly safe piggy.

http://culinaryarts.about.com/od/beefporkothermeats/a/How-To-Cook-Pork.htm

 

I know, but the wife is of the old school thought, and mine has been perfectly juicy at 160.

Edit: I just looked at my smoke log. I pulled that one at 150, and it came up to 155 wrapped and rested.

 

I remember the first time I got mine to try a bite of steak that wasn't cooked as tough as shoe leather. Now, she's on board.

 

I'm not going to lie, I eat steaks at med-well. That's how I grew up eating them, when we had them.

 

Now you talking!!! What's the old saying? Knock his horns off, wipe his ass and walk him by the fire...

 

I've tried rare, med-rare, and just can't do it. I could eat med if I had to for some reason.

 

I have a buddy that literally hits each side on the grill for like a minute.

 

Now, I understand how those loins seem juicy to you.

 

Good hot fire, about three minutes, flip for two more minutes. That being said, I'm not all about a real thick steak. 3/4" ribeye is my favorite.

 

They were.

 

Well if the grill is at 500* those would be cooked about right for me.

 

If you guys like a 500 degree grill to cook a good ribeye. Grab a super thick NY or ribeye and reverse sear it.