Skip to main content

7 replies

Smokin' in the snow

G gilMember
Came home from work today, shoveled the snow off the deck, plugged in the CS55 and added 2lb pork loin roast that has been brining for 36 hrs or so, 1/2oz apple and 1/2oz hickory, just waiting for it to hit 140. Its just so great being able to smoke something whenever I want, no matter what weather - the snow has stopped but it's 19 deg and dropping. Who cares?!
In case ya can't tell, I'm still on my Igotanewtoy high. Gotta love that Cookshack!!!
Original Post

Replies sorted oldest to newest

G gilMember
2-1/2 hrs later, at 140 deg I pulled it and let it rest under foil 30 minutes. A bit salty, 24 hrs might have been better in the brine, BUT - very moist! Just part of the learning process, looking forward to many more experiments/lessons/mistakes/successes etc etc.
Wish I had discovered Cookshack many years ago, so much wasted time.......... Roll Eyes
G gilMember
I rinsed it off before cooking, the solution may have been too salty or it stayed in too long, I suspect the latter. It was a smallish piece, about 2 lbs. I cooked it at 250, the highest setting on the CS55. It was still good eats, with a little Bone Suckin' Sauce on the side. I love that as a dipping sauce.
Oh by the way - the ABT's that shared the smoker with the pork loin were awesome. Big Grin Big Grin

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×