Food Smokers and Smoking Tips/Tricks/Techniques

Next Saturday we are going to a party where they overnight cook a pig! I can't wait to eat some pork and suck down a cold one!

 

Yeah buddy. Do you actually mean AT 165, or TO 165? I was figuring on smoking it at 190-200 to about 150 internal. Any advice is appreciated.

 

I've never done it that hot, but I'm sure it would be good lol
I treat it like regular bacon, medium temp smoke at 150-165 until My ADD kicks in, usually 4-5 hours. I figure since I'm gonna freeze, slice, and fry it anyway, internal temp (usually hits 130 or so) is less relevant. I just want the color and flavor....
I've had more flavorful results at these medium temps than with cold smoking, without rendering the fat. I'd say it's cause my stick burner makes a better quality smoke at these temps.
What are you curing it in?

 

Thanks. I have zero cold smoking experience but I can manage 165 or so. I'll smoke it on up to 150 or so internal. Curing using tenderquick at 1 Tsp/lb, then with brown sugar over that. Pretty simple. It's a thick loin though, so I'm planning 2 full weeks of cure.

 

Weeeeeeee

 

Sounds great, let us know how it turns out! I've never used curing salt so I'm curious how it will be. Did you inject?

 

My majic # has always been right at 10days. Flipping it at once a day. Smoking temps around the 160ish mark. You can even go lower, but wood doesn't burn to clean and hot at lower temps. I've done tons of CB. The best advice I have is keep it simple. I've done lots of different flavors and the best Ive found is just bury it in a good quality cracked pepper. Once pulled off the cooker. Let it rest and cool down and you really need to let it sit in the fridge for 48hrs then that shit will be money. Have fun

 

How long do you smoke for? Or do you shoot for a specific internal temp?

 

To be safe, I always get it over 145 with in 4hrs. After ten days the meat is cured or chemicaly cooked. By hitting 145 you are killing off any bad bacteria that might be left behind. I always yank it off between 145-150 and let it rest for a few hrs. Then wrap it right and let it sit in the fridge for a few days to let the salt and smoke sit in. the first 24hrs it tends to taste a little like a camp fire

 

Sounds like a good plan to me lol

Yak how did u come by the sea bass and the prawns in your last cook?
I dream of being able to find seafood in its whole form here in wv lol
On the other hand I'd prolly be bankrupt if I could

 

Lol. Shop local and don't be afraid to go off the beaten path. I found all of those at a hard core mexican grocery store. Nothing is in English. And no one speaks english. Rolled in and found an amazing butcher counter and everything was super cheap. Not as fresh as i would like but whatever. Its the cook not the product.Also, don't be afraid to order online. Yes it's usally exspensive,but there is always a time and place.

 

That's the attitude, for sure. Only thing I disagree with is the part about product not as important as cook. Choice brisket will win over prime all day. IMO, of course

 

I assume you mean prime will win over choice?

 

Picked up a 5.5# pork butt yesterday! Rubbed it down with mustard and "Bones Suckin Sauce Rub" tonight and have it chilling in the fridge until I throw it on the smoker tomorrow evening. I will post some pictures through the cook! (I know I know another exciting pork butt cook, but I'm excited!)

 

Doh! Yes.

 

Last night I did a bacon wrapped pork loin. Used Sportman's Whiskey Coffee Pork rub, let it sit for 24 and then smoked it for 4 hours at 225*. Came out amazing, had some gues over and they went for seconds and thirds.

 

We are doing some ribs and chicken this weekend. Should be good.

 

Brisket is next on my list

 

Very good point, but I would half to disagree...I bought wygue briskets for 300 bucks from Snake River farm's for a bunch of KCBS contest. Got scores that told me I shouldn't even be there. Gave up on brisket and focus on chicken and pork. Bought a junk choice to just turn in. Boom place 3rd in brisket. Stop buying wygue after that.