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Pork Loin, Pork Ribs & Beef Brisket Questions

FM Former Member
Like the title says, I am going to do all three of these meats today for the first virgin run (1st after the seasoning run and a few fatties during the seasoning run - which turned out bad, actully had to throw them away) in my new Smokin' Tex Smoker (like CookShack SM008) .

Some questions I have:

What temp should I run the smoker at for all these meats 200, 220-225, or higher?

I will use the 3-2-1 method for the ribs.

I have never smoked in any other smoker, except my CharBroil Water smoker, so please excuse my questions - I want all the meats to come out edible and not have to use the oven to finish off - if at all possible.

Should I soak the wood chunks in water? Or use dry? How much wood to use? My plan is to use hickory chunks and a few apple chips (couldn't find chunks of apple).

I got the smoker going about 6pm EST, so the ribs will be done at midnight. Top shelf: Pork Spare Ribs, Middle shelf: 9.5 lb Pork Loin (cut in half) Bottom shelf: 9 pound Beef Brisket. Most of this smoke is going to be cooled then cut in to meal size pieces and then vacuum sealed & froze. Then I can have smoked dinners at the drop of a hat.

I have always been told to soak the chips in water for a minimum of 30 minutes to a maximum of 3 hours (yes, you can over soak the wood). This is so the chips or chunks smoke & smolder instead of catching fire. But after reading on a few forums, I find that some people do soak in water and some don't. I was just wondering what to do with this type of smoker, since I had never smoked on it before.

I soaked the apple chips in water and the hickory chunks I left dry. This way my apple chips dont go up in flames and burn out in a few minutes.

Here is a pic as I was closing the door on the smoker at 6pm.
Last edited {1}
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FM Former Member
225, use 1 or 2 dry chunks only, do not use the chips. The ribs will be done first, when they pull back from the bone a half inch or so. Then turn up to 250 and take the loin out when the meat temp is 160. You can turn thermostat down to 200-225 if you want for the brisket, or leave it full blast, either way is low and slow. The brisket is done anywhere from 185-205 degrees, depending on how you like it. I would leave the door closed and rely on meat temps after the ribs come out. Quite an undertaking for a newbie smoker!

Cool
FM Former Member
Guys,
Thanks for the replies. I am new to the forum, but not extreamely new to smoking, just the first time I ever did three wide ranging meats, and the first time I have ever used the new type smoker.

The ribs are out and I snuck a little piece, for a test taste, they were great!

I also pulled the Pork Loins at 145 degrees and coated with a raspberry mahagony sauce and stuck in back in for 1 more hour, til temp reached 165. Ofcourse I had to try a slice of the loin with a side of the raspbrerry mahagony sauce for a midnight snack - Wow this one really impressed me.
FM Former Member
At 12:30am the brisket was up to 178 and I was a little concerned that it came up to temp so fast (6.5 hours), so I turned down the temp on the smoker to 175 and let it go till morning (10:30am - I over slept). Since your suppposed to do brisket "low & slow" I figured that by holding it at 175 for several hours, should make for a good tender brisket - if I didn't dry it out. Total smoke time was 16.5 hours, due to me over sleeping.

At 10:30am when I pulled the brisket the temp was 201 (a bit higher than I liked, but can live with it). I tried a slice and it was good, not dried out.

Over all, Brisket turned out good, not my best, but for most that ate, they couldn't tell it was not my best one. I need to cut back on the amount of wood I use in this new smoker, it is a bit different than the CharBroil Water smoker I am used to. So this is a little bit of a learning curve.

Picture at 3 hours (when I was pulling the ribs to foil and spray with apple juice)


Application of the Raspberry Mahogany Sauce on the Loin.


Raspberry Mahogany Sauce.
Last edited by Former Member
FM Former Member
quote:
Originally posted by GeiyserQ:
So are you gonna let us in on how to make that there Raspberry Mahogany sauce?


This is copied & pasted from one of Dutch's posts over on the smokingmeatforums.com, I just used Raspberry jam in place of grape.

To see original post click here Mahogany Sauce


Dutch posted: A couple of weeks ago I tried my hand at smoking a 9 pound pork loin. Here is what I did.

Cut loin in half so that you have 2 roasts approximately 4 - 4 1/2 pound each.
Coat each roast with prepared yellow mustard and apply your favorite Pork Rub. Allow roast to sit for 20-30 minutes to allow the mustard/rub to dry. In the meantime fire up the smoker.
Place the roasts in the smoker and smoke for 2 1/2 – 3 hours until meat thermometer reaches 145 degrees F.

In the meantime make the Mahogany Sauce, the ingredients may seem strange but man what a sauce!

Mahogany Sauce:
3 strips bacon, diced
1/2 cup chopped onion
3 cloves chopped garlic
1 cup grape jam
1 cup catsup
2 tablespoons apple cider vinegar
2 tablespoons of your favorite whiskey

Sauté bacon and onion until onion is tender then add garlic and sauté for another minute. Drain bacon drippings from skillet. Add grape jam, catsup, vinegar and whiskey. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.

When the Pork loin reaches 145 degrees F. apply the Mahogany Sauce and smoke for another 30 minutes. Remove roasts from the smoker and allow them to rest for 15-20 minutes. I usually tent the roasts with aluminum foil at this point. Slice roast and serve with remaining Mahogany sauce on the side.

NOTE: The original recipe did not have the garlic or the whiskey. Even without these additional ingredients this sauce is still fantastic.
Last edited by Former Member

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