I'm smoking another loin right now for another batch of chops and sandwiches. I'll spatchcock and smoke a chicken tomorrow.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Same gameplan as last time for this pork loin. Brined for about 4 hours, then seasoned with Meat Church Holy Cow and Gospel rubs (about a 3-1 ratio, the Gospel was mostly just for a little extra color). Smoked at 150 degrees for about an hour, then I turned the temp up to 250 and let it roll another couple of hours until it hit 137 internal. Pulled it off and rested with butter under foil for 20 minutes before slicing it up. I'll never skip brining a pork loin again; it just comes out crazy juicy.
Attachments
I just use Meat Church bird brine. One cup of the brine mix with a half gallon of water. You can heat it up to help dissolve the mix, but I usually just use cold water and stick an immersion blender in it for a few minutes. That way I don't have to wait so long to put the meat in the brine.
Testing out the snake method for the first time on my Weber kettle. I've smoked a lot with it using the coal baskets off to the side with decent results.
I went with 2 charcoals on the bottom row and put 1 on top. I'm about an hour in and it seems to be ranging between 225 -250 with only a few vent adjustments so far. I'm liking that I'm getting much better air flow with this method as I was needing to choke it down quite a bit with what I was doing before.
I went with 2 charcoals on the bottom row and put 1 on top. I'm about an hour in and it seems to be ranging between 225 -250 with only a few vent adjustments so far. I'm liking that I'm getting much better air flow with this method as I was needing to choke it down quite a bit with what I was doing before.
Baby back ribs and then will throw some wings on soon.
Update no rub. I brined for two days did not inject so the middle wasn't pink. Took it to 195 ° rested for and hour and sliced. I was really hungry or maybe it was the best pork ever ate. 250° 8 hours. I was so surprised how well the fat had rendered and how well it sliced. We now have plans next weekend so I made it after two days in brine. I have been reading and the longer you brine it the more ham texture you will get and it can be sliced thinner. Unless you inject, you of course will get a better absortion of the brine. It was melt in your mouth tender, not bad for the price of pork butt. I didnt use HyVees always tender because they have already been injected and I dont seem to get the best results with brining a Hormel always tender pork. This is an art, always learning.
I love this line, truer words never spoken in BBQ!
I'll need to study up on this method with a pork butt, very intrigued. I love pulled pork but would really love to try something a little different with the butt that's still great.
Some spatchcock BBQ chicken. Brined for 3.5-4 hours, seasoned heavily with Heath Riles competition rub and a light dusting of Meat Church Honey Hog. Cooked in the Traeger at 150 degrees for about 45 minutes to get a little extra smoke, then cranked it up to 400 to finish. Rested with butter under foil for 10-15 minutes. I got a little sidetracked and didn't get the sauce (Meat Mitch Whomp and some apple cherry habanero pepper jelly) on early enough to put it back in the Traeger to tack up, but it wasn't too runny even with it just being glazed on at the very end. Turned out damn near perfect.
Attachments
Pleased with my first attempt with the snake method. I wrapped the coals about 2/3rds of the way around my kettle, 2 deep with 1 coal on top. I went for 4 hours and it really wanted to go at 250. Next time I’ll probably just put a coal on top for every other. I didn’t even need 70% of the coals I had set up, but they will be good to go for next time.
Boneless shoulder tender steak, roasted brussel sprouts w balsamic glaze, twice baked potato, herb focaccia.
I might have to charge double that to break even. I went to Fareway to get the steaks, $50. After that went to Hy-Vee for some other stuff. Had put the bag with the steaks from Fareway in the front passenger seat. Put the Hy-Vee stuff in the back of the Pilot. Got home, unloaded the stuff from the back of the Pilot, went about my day. About 4 hours later I was looking in the fridge for the steaks, couldn't find them. Completely forgot I'd left them in the front seat of the Pilot. Grabbed my keys, went back to Fareway, bought a fresh round of steaks for $50.
I'm an idiot. Lol.
With how hot it was today, might have cooked those to nice medium rare in your car.
It came out plenty crispy. I definitely didn’t wanna wait too long to crank the heat up to 400, and I think I timed it just right.
To be fair, the lighting was a paid actor. Perks of being a photojournalist and having professional equipment at my fingertips at all times.
