Small 4th of July Smoke - Pork Loin and some Sausage Burnt Ends...

bonedadddy

Smoke Blower

Original poster

Jun 2, 2008

148

15

Raymore, MO

• Jul 4, 2010

• #1

Here is the start of my 4th of July Smoke...Just cooking for the family today, so I am not doing a ton of food...but these little pork loins should be perfect when I shred them on a bun. And of course, I cant do a smoke without Sausage Burnt Ends...My wife would never let me live that down :-)

Sausage...all rubbed up and ready to be turned into meat candy...

Pork Loins...I spread mustard on them first...then added a different rub then I have ever used. I ran out of paprika, so had to improvise with a package of Taco Seasoning...we will see how it turns out.

Into the smoker...using hickory...and an apple juice/rum mix for the mop...

Will post the finished product later!

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Jul 4, 2010

• #2

keepem coming friend. Looks good so far

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Jul 4, 2010

• #3

Never had thought of using smoked sausage for burnt ends, but they sound delicious! Can't wait to see some more pics!

 

jcglenn1009

Fire Starter

Jun 30, 2010

40

13

• Jul 4, 2010

• #4

BoneDad could you give me the 101 on how to do sausage burnt ends?

 

bonedadddy

Smoke Blower

Original poster

Thread starter

Jun 2, 2008

148

15

Raymore, MO

• Jul 4, 2010

• #5

jcglenn1009 said:

BoneDad could you give me the 101 on how to do sausage burnt ends?

Click to expand...

I usually get the horseshoe shaped sausage, and cut it at angles (to give more surface for the crust). I put them all in a zip lock bag and add my rub and shake...usually I will refrigerate overnight.

Then, take an aluminum pan (I had to make one out of foil this time) and spread them out evenly, then put in smoker...They stay in for a good 4-5 hours (mopping them when I mop other meat). I have a vertical smoker, so I put them up at the top rack...put them farthest from the heat source on horizontal smokers)

You can stir them after about 2 hours...to evenly coat with the crust.

Good Luck with them!

They are really tasty :-)

 

swalker

Meat Mopper

Jul 16, 2006

259

11

NW Arkansas

• Jul 4, 2010

• #6

All looks good BoneDad...I got the same smoker...and love it. I have mine loaded now with some country style pork ribs...been in there a little over three hours...Gonna add some foiled sweet corn and maybe a pan of Bush baked beans later...Looking forward to supper tonight.

Thanks for posting...I wanna try the sausage...Doing a meat loaf tomorrow...my wife has to work, so I will have it ready when she gets home...

Keep Kookin..

Steve

 

bonedadddy

Smoke Blower

Original poster

Thread starter

Jun 2, 2008

148

15

Raymore, MO

• Jul 4, 2010

• #7

swalker said:

Gonna add some foiled sweet corn

Click to expand...

Wow, I never thought to do corn in the smoker...I do it on the grill all the time!!! (usually foiled...but sometimes in the husks)

Anyhow, here are the results. I pulled the pork loins at about 185 degrees...then I grabbed my forks and pulled the pork loins..hehe

Ohhh the burnt ends turned out so nice...very tasty, moist and full of smokey flavor!!! plus they are nice and crunchy :-)

Should make some nice pulled pork sandwiches...I didnt put any sauce on them yet, because my family all loves to create their own masterpieces :-) I made some vinegar slaw and some baked beans with my rub added (didn't have a pan to put them in the smoker)

I am also going to server some corn on the cob...but I ran out of gas, so I am just boiling the corn.

Should be a nice little feast!!! Happy 4th

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jul 4, 2010

• #8

Now that is the first time I have ever seen anyone shred some lopr loin but you did it. It looks really good to. Now for the sausage burnt ends those things are reall off the chain hell their now even connected to the boat.. Great job and I love the idea too.