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/ck/ - Food & Cooking

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11178915 No.11178915 [Reply] [Original]

How do you like my smoked pork loin boys? Butterflyed it and seasoned the middle as well

>> No.11178919

Sorry for my camera quality, I smashed my lens on the side of a mountain.

>> No.11178927

who did you eat it with

>> No.11178935

>>11178927
ur mum

>> No.11178974

>>11178927
My gf, sister, her bf, and my neighbors. I also made fresh sweet corn and a bean salad.

>> No.11178978
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11178978

It was absolutely delicious and extremely moist.

>> No.11178987

>>11178915
Looks greasy and gross but who am I to say?

>> No.11179001

>>11178987
>pork
>greasy
This guy

>> No.11179063

>>11178987
Hmmm, well it was certainly not greasy in any sense of the word considering it was a smoked pork loin.

>> No.11179071

>>11178987
But to be fair, and I know this is meme tier, but I tied bacon strips on top and bottom to keep moisture in. It was delicious and my donner guests thought so as well.

>> No.11179299
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11179299

I too was smoking some pork today, a shoulder roast. It was a bit late when I decided to start so it is still on the go. First time smoking on a propane grill with a smoker tube. The tube smoked for about 5 hours, then I put some more pellets in it. 1 burner on low maintained a consistent temperature.

>> No.11179309

>>11179299
Lookin real good. Not familiar with a smoker tube. I assume you put the wood chips in it? How long are you smoking it for?

>> No.11179368

>>11179309
You fill the tube with pellets that pellet grills use. So one bag will probably last years and is a lot cheaper than the little bags of wood chips. Just blast one side with a propane torch for about 45 seconds to get it going. Its best not to have it over a lit burner otherwise it could ignite the whole length at once.

I had smoke on it for about 7-8 hours. Its currently at about 13 hours cooking time. I foil wrapped at 11 hours and the temp was 171 at 12 hours. I hope it hits my target 195-200 by midnight.

After I wrapped it I poured off some of the drippings. A nice amber color with a smokey aroma.

>> No.11179441

>>11179368
It looks absolutely delicious anon. That seems like a very long time though, is it because it's so thick? My loin was pulled off at 150 which is only 5 degrees above medium rare for pork. Was cooked through and still moist. Either way, seems like you know your pork, but 200 seems high. Again, it looks amazing.

>> No.11179447

>>11179368
Smoke tube seems very useful if you only have a gas grill or want better temp control than an older weber.

>> No.11179462

>>11179441
I think it was around 7.5 lbs, many people seem to say pork shoulder needs 2 hours / lb. This setup has the meat further from the heat then my previous efforts on a charcoal grill. With pork shoulder for pulled pork you need to slowly get the temp up high enough to breakdown the connective tissue. It ends up super moist, doing that with other pork cuts would absolutely destroy them.

I think I'll try smoking a chicken later this week on one of those beer can roasters.

>> No.11179568

>>11179001
>bacon

>> No.11179657

>>11179462
Thanks for that info, I've only done pulled pork twice on Charcoal and it was a bit dry, not bad, but not as moistas i expected. I'll take what you said into consideration for the next one. I definitely agree that doing that to my loin would absolutely destroy it but im sure yours turned out great. If you're up for it and have the time, post a thread about your beer can chicken because I've been dying to make it.

>> No.11179664

>>11179568
Yep i added bacon but i assure you both the bacon and pork were not greasy in the slightest

>> No.11180147
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11180147

The most important thing to know when making pulled pork: Don't expect it to be done at a scheduled time. I've found that pulling them off the heat too early is a huge mistake as they won't be moist.

This one wasn't ready until 2 am after 18 hours of cooking. Pulled very easily practically falling apart.

>> No.11180494

>>11180147
Looks fuckin awesome but Gott Damn that is a long time

>> No.11180524

>>11178915
Where do you live I'm coming over. I want some.

>> No.11181163

>>11180524
Come to Chicagoland area theres plenty left over.

>> No.11181352

What do you guys like to smoke?
Favorite meats?
Favorite methods?