Food Smokers and Smoking Tips/Tricks/Techniques

We will have to compare notes. Mines thawing for sunday! Just can't decide in pellet popper or on the 26.75 webber.

 

They can be good on the smoker but my favorite way to deal with a pork loin (besides Canadian bacon lol) is to throw it in the rotisserie to 165*. Moist n tender every time with the old setitandforgetit

 

I often do the loins, either on the smoker or the grill. I cover it in a bacon weave to keep it from drying out, and keep checking the internal temp to pull it as soon as it is safe to do so. It also help to cover it with mustard and then a brown sugar based rub. That tends to seal it enough to keep the moisture in.

 

Agreed. Since it dries out quickly I prefer the grill over the smoker. Higher heat and get it done before it dries out.

 

This is my thoughts/experiences as well. A hot grill and pull around 140ish. The couple I've done on the smoker were a bit on the dry side.

 

almost dinner time

 

@scottalot Full occupancy. Breakfast lunch and dinner.

 

Cut I half, a good rub the night before, wrap in bacon.... smoke away.

 

I spy an amaze-n tube smoker...

 

They were done at noon. Had a tee time at 1. Getting warm in the oven! I had a cold one and it was quite tasty!

 

Trying out this pork burnt ends thing. This pic is right before I put them in the pan and sauced them.

 

I built my wood smoker out of an old compressor tank for the cooking chamber and an old propane tank for the fire pit, easy to control the temp.


The last one is Canadian Bacon that turns out awesome every time, here is the recipe.
Canadian Bacon Dry Cure Recipe


1 Pork Loin
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 tsp Raw Sugar per pound of meat

Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.

Mix the following per pound of trimmed meat.
1/4 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Hungarian Paprika
1 tsp Course Black Pepper

Rub meat well with mixture and place in zip lock bag. Any remaining rub left behind should be scraped into bag. Place bag in refrigerator turning bag over daily. The temperature of your refrigerator should be below 40 degrees but above 33 degrees. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin center cut slice and if to salty rinse again in cold water for 1-2 hrs, changing water every 20 minutes. A few quartered raw potatoes in the water will absorb salt quickly. Dry again and smoke to internal temp of 145. You must cook before serving. Cook between 215-225 degrees.

Note: If you smoke to an internal temp of 145 you may eat uncooked. You may glaze during the smoking process with honey, mustard, or maple syrup, if desired.

Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.

 

Mmmm

 

Awesome home built smoker man! I would love to have one like that.

 

@scottalot

 

Butt?

 

Yes. 5lb or so. 2 different flavors of sauce. One is my regular homemade sauce. The other is some jack Daniels pineapple sauce that my wife got at some craft show.

 

How they come out? I think I want to do this with a loin.