Simple Pork

Discussion in 'Pork' started by bigtattoo79, Sep 22, 2013.

  1. bigtattoo79

    bigtattoo79 Fire Starter

    I'm new to smoking meat and wanna do some pork today. Does any cut of pork cook easier stay juicier then others? Should I inject the meat or just rub the outside? And last but not least what's a safe temp for the meat?

    I'm sure most of this has been covered and I will be doing a lot of reading I'm just looking for a little info to get this one started. Right now Im using the "ECB" but I know how to weld and fit so it won't be long before I'm building something lol.
     
  2. blat

    blat Fire Starter

    is really hard to mess up a butt, 225, till internal temp about 200, forget the exotic rubs, salt pepper onion garlic, and the other stuff later.

    I suggest get 1/2 of one, bone in to practice on.

    here is one that I did Friday afternoon, was supposed to be bone in, never found the bone, package just got mislabeled.


    another
     
  3. blat

    blat Fire Starter

    oh yeah, from things I learned on this forum, on this one I used a water pan first half of the smoke and let things dry out second half of smoke.
     
  4. bigtattoo79

    bigtattoo79 Fire Starter

    Thanks for all the advice y'all.
    Do y'all inject with anything?
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Have never injected a butt. never really saw the need to, Others do and produce a great product.

     The big thing is start simple ,get your cooking part down and then experiment w/ other flavors.
     
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    I did try the inject on a butt once....didn't like it...the injection stuff just congealed and was yuck.

    I wont do it again.  To me the Butts are juicy enough without brining or injecting.  I just let them rock n roll.

    Kat
     
  7. bigtattoo79

    bigtattoo79 Fire Starter

    Well my wife picked up a BB for me to smoke and before I got home she injected it with the stuff that we use when we bake a BB. So this one may be a waste but I can't say much as she was just trying to help. It's been on the smoker for almost 4 hrs so we will find out soon enough lol.
     
  8. bigtattoo79

    bigtattoo79 Fire Starter

    4 hrs in
     
  9. shtrdave

    shtrdave Smoking Fanatic

    That does not look bad at all from here, what did she put in it? It looks like it will be real good when done.
     
  10. bigtattoo79

    bigtattoo79 Fire Starter

    Some Cajun Injector.
     
  11. bigtattoo79

    bigtattoo79 Fire Starter

    6hrs in.
     
  12. shtrdave

    shtrdave Smoking Fanatic

    What is the meat temp, it looks like it is coming along nicely.
     
  13. bigtattoo79

    bigtattoo79 Fire Starter

    It's showing 167 not sure how accurate my thermometer is. I'm gonna pull it at 8 hrs and cut it open. If I should wait longer please feel free to tell me because I'm new and don't really know the right thing to do?

    However I will take pics lol.
     
  14. bigtattoo79

    bigtattoo79 Fire Starter

    I just pulled it and the meat temp was 187 so we will see how it looks when we cut it in 15-30 min.
     
  15. bigtattoo79

    bigtattoo79 Fire Starter

    OMG this is so good!!!
     
  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    Nice bark.....if you had gone to 200 you could have had pulled pork not sliced.  Looked great tho!

    Kat
     
  17. bigtattoo79

    bigtattoo79 Fire Starter

    Temp ended up at 186. I tried very hard to slice it and not let it fall apart because I wanted to see if it was pink or not. Using 2 forks it just falls apart. Very good and I can say for sure that I wanna keep smoking meat.
     
  18. shtrdave

    shtrdave Smoking Fanatic

    Congratulations, that looks great, it had to taste good.
     
  19. bigtattoo79

    bigtattoo79 Fire Starter

    I couldn't be happier with the way it came out on my 1st try.
     
  20. Any pork I smoke, I marinate it first, for a few days, depending on what cut it is.  Stays moist and delicious.  I marinate, wash off, pat dry, apply rub, wrap in plastic wrap, let rest overnight in fridge.  Next day, right to the smoker, sometimes I add more rub.
     

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