Love my cookshack...briskets are the best...husband's favorite is pork loin...I need tips. Have never done them before.
Thanks
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Cooking lo and slo breaks down collagen and renders fat,and pork loins have neither.
Most folks cook hot and fast on the grill to about 135* internal and let rest like a steak.
Hope this helps a little.
Most folks cook hot and fast on the grill to about 135* internal and let rest like a steak.
Hope this helps a little.
Welcome to the forum.
Tom hit the nail on the head for pork chops. Pork loins (bone-in or boneless) will work in your smoker. I recommend a 3-5 lb loin roast.
Brine the meat 3-6 hrs with:
12 oz apple juice
1/2 c sugar (white or brown)
1/4 c kosher salt
2 tbsp Worcestershire sauce
Pat dry and smoke at 275o until center reads 135-140 o (140-145 o if you prefer non-pinkish pork) Let it rest a bit before slicing.
Apple or cherry wood work great with pork...Hickory if you prefer a more pronounced smoke flavor.
I've got one of these baby's ready to go into the pellet pooper in a few hrs. Can't wait
Credit to Chris Lilly for the brine recipe.
P.S. The 275o smoker temp helps promote caramelization and a little bark on the roast. As Tom says...hot & fast works better than low & slow when cooking pork.
Tom hit the nail on the head for pork chops. Pork loins (bone-in or boneless) will work in your smoker. I recommend a 3-5 lb loin roast.
Brine the meat 3-6 hrs with:
12 oz apple juice
1/2 c sugar (white or brown)
1/4 c kosher salt
2 tbsp Worcestershire sauce
Pat dry and smoke at 275o until center reads 135-140 o (140-145 o if you prefer non-pinkish pork) Let it rest a bit before slicing.
Apple or cherry wood work great with pork...Hickory if you prefer a more pronounced smoke flavor.
I've got one of these baby's ready to go into the pellet pooper in a few hrs. Can't wait
Credit to Chris Lilly for the brine recipe.
P.S. The 275o smoker temp helps promote caramelization and a little bark on the roast. As Tom says...hot & fast works better than low & slow when cooking pork.
Hi all
Got my SM020 this weekend and did the "seasoning" Didnt get much smoke out during that run but some.
First smoke was a Pork Loin which weighed in at 4.75 pounds. Injected it with a Garlic/lemon pepper/butter solution and gave it a serious rub down with a spicy rub. For additional fun - I layered some thick bacon across the top.
Smoked it at 210 for 5 hours to 160 degrees. Great smoke output this time around. Had to move the wood (One chunk Hickory - 2 chunk cherry) to the hot spot.
Turned out pretty well for a first attempt
Got my SM020 this weekend and did the "seasoning" Didnt get much smoke out during that run but some.
First smoke was a Pork Loin which weighed in at 4.75 pounds. Injected it with a Garlic/lemon pepper/butter solution and gave it a serious rub down with a spicy rub. For additional fun - I layered some thick bacon across the top.
Smoked it at 210 for 5 hours to 160 degrees. Great smoke output this time around. Had to move the wood (One chunk Hickory - 2 chunk cherry) to the hot spot.
Turned out pretty well for a first attempt
MaxQ,
That brine recipe looked a bit smallish for a 3-5lb pork loin roast and while searching I found that as his injection recipe. Still looking for a good apple juice based brine.
That brine recipe looked a bit smallish for a 3-5lb pork loin roast and while searching I found that as his injection recipe. Still looking for a good apple juice based brine.
Thanks, I went there as well and found a good base, I think...
2 qts apple juice
2 qts water
3/4 cup salt
1/2 cup sugar
peppercorns
garlic
It's cooling down now. Brining a 3+ lb roast overnight. Yum!
2 qts apple juice
2 qts water
3/4 cup salt
1/2 cup sugar
peppercorns
garlic
It's cooling down now. Brining a 3+ lb roast overnight. Yum!
Those who ate raved about the roast! I roasted it in a "sauce" of sauteed onions and apples, pork stock, crumbled bacon, salt, pepper, other spices, and a glaze of apple jelly and balsamic vinegar. Served over basmati rice, and with fresj green beans.
I was too afraid to smoke the roast.
I was too afraid to smoke the roast.