275*. About 2.5 hours. He says he goes by 'probe tender' but 190* if looking for a specific temp. I let them go a bit long, they got to about 200* but still good. Then pull them off, sauce, and put back on for another 30 minutes.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I pretty much just followed the video to a T and they came out pretty solid. I'd say try to keep your cube sizes relatively similar so that you don't have them finishing at different times. Watch the temp too for when to pull off and sauce.
Tried pork belly burnt ends for the first time yesterday. I can see why people refer to them as meat candy. Followed the Meat Church video:
Used Honey Hog rub and Stubb's Sticky Sweet.
Chuck roast makes amazing burned ends as well
Smoked water? That's the most ridiculous thing I've ever heard. And I'm going to try it!
All about temperature and you'll be fine. I've had good luck brining and dry brining and good luck with just a regular dry rub too. Some fun variations are to wrap with a bacon weave or cut an X lengthwise and stuff it with a sausage. I've even butterflied them and stuffed them that way. Just don't go over 145 degrees with it.
My favorite is indirect heat on my Weber Kettle. Throw some chunks of wood on the pile and it's ready in about 3 hours. Been doing this in the tailgate lots for years.
I really like these. They are really cheap and think they give me better smoke and flavor than other pellets I have tried. The Oak/Hickory blend is my favorite of the 2 kinds.
The more you let the ice melt, the more flavor you get in your drink. I keep the ice cubes in a ziplock bag in my freezer to keep them separate from the other ones. You open the bag and can instantly smell the smoke. I thought it was a joke at first, but it it legit.
kcbob79clone
Well-Known Member
One thing we don't like is dry pork so here is what I have been experimenting with. I criss cross cut the fat on the loin and marinate overnight in wishbone Italian dressing. I have an upper rack for my GMG Davy Crockett that I place on an aluminum foil pan and put beer in the drip pan. I get the grill at 225 and put the pork loin roast on. I immediately increase the temperature to 250 which is really smoky. Once it reaches 250 I set the timer for 1 hour and then pull the roast, wrap it in aluminum foil and insert temperature probe. The loin roast was at 108 degrees. A little over an hour later it hit 145 so I pulled it out and let it rest for 15 minutes. When I cut into it there was juice where I cut, yeah. I'm a big fan of the Texas Crutch.
I'll have to give them a try. Quality similar to LJ? I've sworn by LJ to this point based on the overwhelmingly positive reviews.
Just as good imo. I really like the oak, hickory, maple, cherry blend.
One of the ways I smoke pork loins is marinate over night by rubbing them with peach butter, honey and seasoning. Set temp at 225 degrees and smoke to 145 degrees (about 3 hours). They have a good flavor and are real juicy.
Got a gravity feed charcoal smoker / grill for fathers day. Can't wait to give it a whirl!
Here's how my brisket (point) turned out yesterday. You can scroll to the right to see the other 2 pictures.
