Food Smokers and Smoking Tips/Tricks/Techniques

All done. Going to make elote also

 

Fatties on the EBO on Sunday morning.

 

Just finished up these bad boys from the mule deer I took this October, and the turkey was from thanksgiving. This is my new pit boss vertical smoker and it’s the first pellet smoker I’ve owned. So far I love it, but I do switch back and forth between my chargriller with fire box. Can’t let myself get lazy or rusty!

 

I Love the Smell of Fatties in the Mornin..........better on the EBO than taken up most of the Bed.

 

We have 4 lazy Dalmatians that do that.

 

HELP!

Wife foisted a 5+ pound pork loin roast on me "Here, cook it. Don't screw it up!"

OK kidding about that but, but seriously taking suggestions. Ideas? Should I brine it? I want smoky but want crackly fat on the outside.

It's a long bastard tied together.

 

What I see here is a Compromise. You take care of Her meat, She takes care of yours. Seems like an even Sawoff.

 

Bacon weave and season like any other pork cut. Pull it at 165f? Although I think you can pull it at lower temp these days.

 

1492 Columbus sailed the ocean blue

 

“fresh pork” 145f. According to our government.

https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature

 

Did a brisket last weekend. 11lb before trimming, had a lot of hard fat I cut out so it was pretty lean when I got done. Took 16 hours as it stalled at 160° for 3.5 hours. Wrapped at 160° in butcher paper. Tasted great and was extremely tender, noticed it was a bit dry but not real sure why. Must have been the little fat left after I trimmed it. Either way still tasted great. Doing a pork butt over the weekend.

 

There you go, Paul. Quality TW to the Resue right there. Just hand her those directions. Ask her if that’s OK. Just remind her about do unto others thing.

 

I may smoke cook until ~140-143°F then sear the fat side

 

Maybe smoke till 135-138 then sear....you'll have some carryover....

 

Yeah didn't know what point, maybe 140.

Thanks to all! Basically it's a roast of pork chop centers so overcooking is verboten.

 

Pork Loin. Canadian Bacon Eh? About the best use for it I can think of



Pork and "I want smoky but want crackly fat on the outside." You are talking belly. More precisely Lechon, I prefer the Filipino version. But short on lemon grass in Mn. so scallions had to do. Did this for my 60th Bday a few years back.



Grind and mix and score the belly to make a paste and rub on the inside of the belly



This is where a rotisserie really works well. And you need high heat. Most importantly you have to trim the skin so that when you roll it up there is no skin on the inside, you only want it on the exposed outside roll. It needs high heat to make it crispy.



Grilled fatty pork chops work too. But ever since pork started getting lean need to find some good old fashioned Heritage Hogs to get that fat. Pork loin, not so much. But everything does taste better wrapped in bacon. Even bacon!

 

I like to use an apple cider, garlic salt, pepper, whole garlic cloves, brown sugar, whole cloves, and thyme + rosemary for brine. Yeah Whole loin I brine about 8-10 hours. Maybe more for a big loin (whole) Remove from brine and pat dry. Put in smoker at 225-250 and let it do it’s job. Can take a lot of time low and slow. When internal reaches 145-150 take out and let rest until your natural brain thermometer tells you it’s ready to go. Enjoy with arugula mozzarella salad and some cornbread dammit. Enjoy

Edit: use a sweeter hardwood. I recommend cherry, pecan, apple, etc. dah!!! Apple juice!!! not cider lol!! Apple juice!

 

It can be much lower if you follow the time-temperature tables for prepared meats. The trick with pork is to stop and hold it at a safe minimum temp for safety and moisture while still getting a nice brown Maillard reaction on the crust for flavor.