Simple Pork

[bigtattoo79]

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.

 

[blat]

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.

20130920_211324.jpg

• blat
• Sep 22, 2013

another

 

[blat]

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.

 

[bigtattoo79]

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

 

[eman]

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.

 

[kathrynn]

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

 

[bigtattoo79]

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

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.

 

[bigtattoo79]

4 hrs in

 

[shtrdave]

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.

 

[bigtattoo79]

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.

Some Cajun Injector.

 

[bigtattoo79]

6hrs in.

null_zps5cbc0fbe.jpg

• bigtattoo79
• Sep 22, 2013

 

[shtrdave]

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

 

[bigtattoo79]

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.

 

[bigtattoo79]

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.

 

[bigtattoo79]

OMG this is so good!!!

 

[kathrynn]

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

Kat

 

[bigtattoo79]

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



Kat

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.

 

[shtrdave]

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

 

[bigtattoo79]

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

I couldn't be happier with the way it came out on my 1st try.

 

[palladini]

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.