Food Smokers and Smoking Tips/Tricks/Techniques

Check out this site.....one of the MECA's of BBQ / Smoker info , science in my humble opinion ......
Amazing Ribs
http://amazingribs.com/recipes/porknography/stuffed_pork_loin_roast.html

 

I've done roll cut pork loin like the one meathead has listed above but normally use cheese and thin cut ham, etc. as a filler. And have done it on the roti also. Don't even remember where I lifted this one from on the internet and now if I'm going to do pork loin this is how I usually do it. Doesn't mean it is the best way, just how I like it and pretty easy to do.


Immerse your pork loins in a large bowl of cold water that includes equal parts brown sugar and kosher salt or sea salt. Add extra seasoning as desired (here, I've tossed in an onion, a few garlic cloves, some peppercorns and a few bay leaves. celery is good too.) Pop the bowl in your fridge overnight.

take the meat out of the brine and pat dry.

then apply a dry rub that consists two tbsps each of: black pepper, white pepper, onion powder, garlic powder, paprika and chili powder. If you don't like it spicy reduce the amount of chili powder and replace it with some sugar (white or brown).

I put these in for about 2.5 hours at a general temp of about 200 F. I opted for some cherry and some apple wood for the smoke.

usually avoid glazes or bastes, but this one is an integral part of the final product with fruity flavours that set off the spice of the rub and the saltiness of the brine really well. Just heat up 1/2 cup fruit jelly (white grape, peach or apple will do) in a pot with an equal amount of BBQ sauce (or ketchup, really), two tbsps of cider vinegar and the juice from 1/2 a lemon.

When the cooking time is about up, slather this mix over the pork -- three to four times each side should do.

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Brine: ½ cup kosher salt for 1 gal. water (16 cups), ½ cup maple syrup, ½ cup brown sugar.

Rub: 2 Tablespoons of- Black Pepper, White Pepper, Onion Powder, Garlic Powder, Paprika. ½ tsp chipotle powder.

Cook 2.5 hours at 200 degrees with Apple or Cherry wood.

When almost done baste with:

½ cup fruit jelly, ½ cup BBQ sauce or ketchup, 2 tablespoons cider vinegar and juice from ½ a lemon.

 

Brewing beer and smoking ribs

 

I love that website. The perfect blend of the art and the science of BBQ .

Hell of a recipe! I'll have to try that some time. Thanks for taking the time to share.

 

Meat


Beer


Rye pale ale and a honey cream ale.

 

creative way to use the rib rack...

 

Wait what?isnt that how it's supposed to go?

















I can't get the lid closed if I use it the regular way. #14.5"WSMproblems

 

Have you ever tried cutting the racks in half? Can get 2 full racks in that way without the rib rack. Can get 4 in if you use both grates.

 

No I haven't. Thought about it. Plus it works pretty ok this way.

I usually roll them if I try to get more than one rack on there.

 

I'm glad I went with the 18" instead of the 14".

 

Pluses and minuses to both. If he's cooking for more than 2 people all the time, 18 definitely better. But for 2 people, the fuel savings on a 14 make it worth dealing with.

 

I cook for 4+

It's pretty awesome on fuel though. I typically get about four full smoke sessions out of an 18lb bag of charcoal.

At first it was ok because I was the only one who liked my smoked meat. But after some pretty epic cooks... no longer fits the bill

 

Ah, well you are certainly using it efficiently

But now that you have everybody hooked, there's your pass to get an 18 or 22 and use the 14 for camping, tailgating, whatever. These things never go to waste. Some of us collect them for no good reason

 

Roger that. I cook for two generally, 6 racks, two butts, and one brisket at a time. Then we freeze it and eat leftovers.

Are the savings that much in fuel? I just did two butts for a TW meet up last weekend. Used a bit more than half a bag, maybe a little more.

 

I guess the savings on fuel are there. I stocked up on the sales anyway.

 

Still going...

 

Oh boy hat pulled pork came out awesome...