Fareway has pork loins on sale pretty regularly. They are usually about 9 pounds. I usually split the pork loin into thirds. Easy to smoke, great flavor and they are really healthy because they are a lean cut. Leftovers are great for sandwiches.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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The best way to do pork loins is to cut into slices, pound flat, bread, and fry.
Ok, smoked loin is good too.
Ok, smoked loin is good too.
Cut it up into thick loin chops. Quick and delicious. Reheat leftovers (if you can manage) is still great.
Pork back ribs from Sunday, turned out solid.
Pork Butts. Cooking since midnight at 225. Ready for the crutch to 202. Then rest. On sale at Fareway $1.88 per. Less than $45 of meat on the grill. Cheap.
I had a productive weekend. Smoked some cajun turkey breast and spicy apple spare ribs on Saturday, then made some BBQ chicken leg quarters and mac and cheese in the oven tonight.
For the turkey, I seasoned with Meat Church Voodoo rub and injected it with some creole butter, then basted a few times with melted ghee butter and more Voodoo. For the ribs, I used MC honey hog hot rub and Heath Riles apple rub; wrapped with butter, brown sugar, honey, and apple cherry habanero pepper jelly; sauced with Meat Mitch whomp sauce mixed with more pepper jelly and some Frank's to add a little more heat. The chicken was seasoned with MC Texas sugar rub and Heath Riles sweet BBQ rub, then sauced with leftover sauce from the rib cook. I made my usual mac and cheese recipe, only this time I bought blocks of cheese and grated fresh instead of buying pre-shredded, and the results were so much better (and my mac and cheese was a hit at cookouts already).
For the turkey, I seasoned with Meat Church Voodoo rub and injected it with some creole butter, then basted a few times with melted ghee butter and more Voodoo. For the ribs, I used MC honey hog hot rub and Heath Riles apple rub; wrapped with butter, brown sugar, honey, and apple cherry habanero pepper jelly; sauced with Meat Mitch whomp sauce mixed with more pepper jelly and some Frank's to add a little more heat. The chicken was seasoned with MC Texas sugar rub and Heath Riles sweet BBQ rub, then sauced with leftover sauce from the rib cook. I made my usual mac and cheese recipe, only this time I bought blocks of cheese and grated fresh instead of buying pre-shredded, and the results were so much better (and my mac and cheese was a hit at cookouts already).
I’ve been recruited to do some pulled pork and pulled beef for the 4th. The plan is to smoke a butt and chuck roast that day. I’m good on the pork but looking for some tips on the beef.
My FIL is going to try and get a thick cut chuck roast from fareway or Sam’s. From reading around they take around the same amount of time. The plan is to smoke the beef for 3-4 hours and then put it in a pan with beef stock and some seasonings. Open to suggestions otherwise.
My FIL is going to try and get a thick cut chuck roast from fareway or Sam’s. From reading around they take around the same amount of time. The plan is to smoke the beef for 3-4 hours and then put it in a pan with beef stock and some seasonings. Open to suggestions otherwise.
Just bumping this, as I'm curious, too. I'll be catering a work friend gathering at some point this summer and considering using a chuck roast for burnt ends instead of getting a packer brisket.
I've smoked a chuck roast, very similar to brisket but doesn't take as long, probably 6-7 hours total. Putting in a pan with stock is probably a better approach than wrapping it if you want it to pull/shred. I'd just make sure to plan for the resting time, which would be similar to the pork butt if they come off at the same time.
Mississippi mud roast is sure to please the beef fans……
I smoked a chuck roast yesterday, but it didn't turn out all that great. There were some parts that were incredibly tough (cartilage-like in some parts). It also got dry within a couple hours on the the smoker so I had to spritz it. I also didn't get a very good smoke ring and the smoke ring was only on one side. I've usually had really good luck with chuck roasts so I'm blaming it on not the meat being poor quality. It still tasted okay on some parts but not much smoke flavor.
It was a weird smoke in general. The roast stalled at around 145. I put it in a foil pain with beef broth and onions and covered it. Once it broke the stall, the temp started rising really fast and it finished ahead of where I expected.
It was a weird smoke in general. The roast stalled at around 145. I put it in a foil pain with beef broth and onions and covered it. Once it broke the stall, the temp started rising really fast and it finished ahead of where I expected.
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getting ready for 4th July, cooked 2 briskets same day back to back (Large BGE not a ton of grill space) not going to lie about 10 PM I was singing the blues ready to be done. The cut of meat from Costco was average to below, but I wanted one got it. Went to fareway next day for a couple boston butts 1.88/pound and saw a much better brisket so what he hell I got it too. That was a long day.
Putting the butts on now, hoping to dodge rain drops, but we'll be eating like kings the next few days.
Putting the butts on now, hoping to dodge rain drops, but we'll be eating like kings the next few days.
Doing the butt today. Currently at 172. Probably won't hit 200 till 7
Got a butt on today, 3 hours in at 225.
Smoking beef short ribs tomorrow. I'm trying something different by brining them briefly in a somewhat acidic brine along with some brown sugar, salt, mustard powder, and peppercorn. Will find out tomorrow if this is a keeper or not.
Thanks to this thread I did a butt and wrapped it in paper instead of doing my foil pan with a foil cover. It was the best pulled pork I’ve made and I’ve had pretty good reviews in the past.
Seasoned it heavy with a 50/50 blend of Meat Church Honey Hog and Hot Honey Hog. Wrapped it at the very beginning of the stall so the bark didn’t get chewy. It ended up taking 11 hours after letting it rest for 45 minutes.
I think the difference was less just being wet in the pan and more thick melted fat that was captured with the paper. I pulled the bone, picked it up with my gloves and it just fell through my fingers. It took all of 10 seconds and a couple swirls of my hands to pull it.
Seasoned it heavy with a 50/50 blend of Meat Church Honey Hog and Hot Honey Hog. Wrapped it at the very beginning of the stall so the bark didn’t get chewy. It ended up taking 11 hours after letting it rest for 45 minutes.
I think the difference was less just being wet in the pan and more thick melted fat that was captured with the paper. I pulled the bone, picked it up with my gloves and it just fell through my fingers. It took all of 10 seconds and a couple swirls of my hands to pull it.
I did a no wrap pork butt on the weber for the 4th. It was about 10 hours at 255 and came out great. Didn't get that much of a bark with the water pan full so maybe I'll go no water next time
