As long as you only take it to 145, I wouldn't be afraid of drying it out without a wet brine. I've never brined a pork loin and never had one turn out dry. Has become one of my favorite cuts to smoke - 225 from start to finish not a long cook and takes smoke well.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I use the Lumberjack brand 100% and usually go with Apple or Cherry, then mix in some Mesquite if I want to kick up the smoke flavor...especially right at the beginning where I might fill the bottom of the hopper 100% charcoal then mix the top with more fruitwood for say, a brisket or pork butt. It might just be psychological, but I think it does help to increase the smoke profile a little.
Curious how many folks here cook ribs to temp vs other methods like time or bend test. I don't know why, but I am never able to get ribs to 200+. Have had them get to 190+ a few times but it's a struggle. I wrap in paper, because I don't care so much for the mushy texture foil seems to give. I generally cook at 225.
Cook tonight - 2 racks of St. Louis Ribs ~ 3.6 lbs each, so not huge. They were 150-160 when I wrapped at the 3 hour mark and only in the 170's when I unwrapped 2 hours and 20 minutes later. They had a little bit of bone pill back and good bend so I decided to run with it. Most of the time they turn out pretty good even though they rarely make it to "temp". They were definitely a bit on the tough side this time.
Anyone else use paper for ribs? Do you experience similar results?
Cook tonight - 2 racks of St. Louis Ribs ~ 3.6 lbs each, so not huge. They were 150-160 when I wrapped at the 3 hour mark and only in the 170's when I unwrapped 2 hours and 20 minutes later. They had a little bit of bone pill back and good bend so I decided to run with it. Most of the time they turn out pretty good even though they rarely make it to "temp". They were definitely a bit on the tough side this time.
Anyone else use paper for ribs? Do you experience similar results?
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When I do ribs I do the toothpick test. Poke a toothpick in and if there is very little resistance they should be good to go
I use a masterbilt electric. With a smoke tube. Door not latched adjusted to be open about 16/th of an inch. Stand the tube up let it burn down. My electric smoker is in a moveable cabinet so wind doesn't bother it. After about three hours I latch the door tight.
I've tried to use a probe for ribs but frankly it's useless. Usually the meat is too thin to get a useful reading.
You are better off going by visual (meat pulling back from the bones) then testing with a pull or bend test to your preferred level of done.
Usually I do some variation of a 3-2-1 for a rough gage on time and I extend or shorten the last couple of legs to get my desired result, based upon the conditions of that cook.
You are better off going by visual (meat pulling back from the bones) then testing with a pull or bend test to your preferred level of done.
Usually I do some variation of a 3-2-1 for a rough gage on time and I extend or shorten the last couple of legs to get my desired result, based upon the conditions of that cook.
Yep, bend test is all you need. Tongs halfway down the rack, pick them up, if they break they are over done, if they barely bend they are underdone, if they bend to almost 90 degrees without breaking they are perfect.
Smoked a couple pork shoulders yesterday and it was some of my best results. Question for anyone, when you're shredding the roast do you ever sprinkle any of the leftover rub onto the pulled pork and then mix it up to add flavor? I never have, usually just throw whatever leftover rub I have away, but wondering if that's something anyone has done and if it's worth it.
I will sprinkle rub and some of the juice from the wrap if I wrap them. Spreads a little flavor throughout the pork.
Define what you mean by leftover rub - Do you make your own? When you say leftover rub the first thing that pops into my brain is the rub at the bottom of the pan/container you are seasoning your meat in prior to the cook.
I generally wrap my butts to finish them faster, so I will strain the juice from the wrap through a fat separator and add that juice plus some additional rub back to the cooked product if I feel it needs it.
I make my own rub and usually have at least a little leftover that didn't get applied. I wrap in foil at/around the stall and cook the rest of the way like that. I'll reserve some of the juices too and use if necessary.
I would absolutely add some of that after the cook if you're looking for more flavor.
Did a couple butts last weekend. I’ve officially switched to paper for my pork butts. The bark I get is so much better and less soggy meat.
Switching to paper was the best decision I ever made. Foil has its place in barbecue, but my first choice will always be butcher paper.
Check out Champion Steaks on Facebook. Good cattle people who have partnered with a good butcher. Plenty of pricing info on the site for 1/4, 1/2, whole cow & bundles. Located on Hwy 34 west edge of Creston.
I wrap mine in aluminum foil and cheat by putting them in the oven to finish since I have an offset smoker. I put the meat in the juice and that puts all of the rub back in contact with the meat. I have to put it in a pan to collect the fat and collagen as they render. I have had the aluminum pans bend a bit and leak so something below them is a good idea.
I’ve always left shoulders uncovered through the entire smoke. Just fill the water tray occasionally and spray it with some apple juice the last few hours. Makes for an exceptional flavored bark.
But i use a vertical smoker, so maybe you get different results with each process.
