Food Smokers and Smoking Tips/Tricks/Techniques

Going for the pork tenderloin. You all inspired me.

Store only had these small ones. Getting a small sear on.

 

2-pack was on sale at Costco, so I’m finally breaking in the new smoker with a proper cook. Let them go overnight at 225*. Total time was 13hrs on the smoker plus another 2hrs wrapped up in the cooler. Season with a mix of a couple different rubs I had lying around plus a dusting of coarse black pepper over the top. Bark was perfect and plenty of smoke flavor.

 

This is actually how I make my prokchops. Buy a loin and cut them myself. Much better than the pre-cut ones.

 

Pork belly burnt ends, smoked over maple wood. And because pork belly is so lean, butter, more rub and bbq sauce. Will finish in oven for dinner

 

But on the smoker?

 

But of course!!



And then reverse sear them to char the fat

 

Ehhh, uhhh.


Charcoal

 

Pulled pork on the rectec yesterday. Have loosely followed the meat church “Mexican style” a few times and it’s a hit. My wife usually gets tired of pulled pork but this seems to be a bit more versatile. Will vacuum seal meal sized servings to freeze.

 

OK so all you guys on the loins this week and I bought this 5lb pork loin to experiment with.

The entire loin got a coating in a basic pit boss branded garlic/salt/pepper seasoning with gourmet mustard bond.

I made diagonal cuts in the fat, and on the western half, made a happy little valley in the center for some chipotle pepper skins that I pulled the seeds from, and then sprinkled chipotle seeds on top of that half of the loin. I also stabbed 6 slits into the loin and inserted a garlic clove into each. This is my half. The other half just has the seasoning and will be the "control" part of the experiment.



Then i put bacon on top of the whole thing. I've had trouble with fully cooking bacon when I do a basket weave on the bottom and sides for my meatloafs, so just trying a top layer to bring some delicious bacon fats down and keep it moist.

 

You could smoke a pig or most of one on that Ranch, not just a piglet. Just saying, hey I'm here for you and always glad to enable

 

Makes that 26” look like a Smokey Joe!

Unfortunately no space for that set up in my current place.

 

Can't wait to try this! Watching the Meat Church video now.

 

Been a while since I've seen those BBQ blankets. Still planning on getting that WSM snuggled up nice and tight here in a few months?

 

52° right now so lets not push it LOL. Last couple of years been using my 26" kettle for smoking more and more in the winter. And summer. As long as the wind isn't screaming it holds perfectly then again we have come to know each other well As I get older the cold hurts more and I don't smoke much in the teens below and colder either though.

Longer cooks yes I will still break out the WSM and silver silicone condom insulating jacket. And start to think I should try that snowbird thing most people my age seem to do.

 

It turned out good. Not great. A little on the dry side. The bites immediately surrounding the chipotles and the garlic cloves had the corresponding flavor, but the flavors didn't necessarily expand out into the surrounding loin. Next time I'll do a brine, and I'd consider a pepper and a garlive clove in each incision I make. Will definitely try again.

 

Threw together some pulled pork tacos with the leftover meat. A little bbq sauce, onion, Mexican crema and Grillo’s pickle de gallo. The pickle de gallo is a game changer for bbq tacos and sandwiches.

 

Making anniversary dinner tonight. jalapeño poppers, pig shots, ribs, smoked chicken, and some nice pork burnt ends

 

Ribs and burnt ends wrapped and chicken doing its thingpoppers and pig shots resting

 

If you ever divorce her, can I move in??