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Recent content by dockman
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I try to add rub night before and remove from fridge/cooler an hour or so before going in smoker. I always trim and never pay any attention to weather fat cap is up or down. I always inject, wrap in foil pan around 160ish, remove at 190, and rest in cooler or wrapped in blanket for 2-3 hours...
I wrap at 155 - 165 then remove from smoker when IT 190, and wrap with blankets to rest for at least 2 hours sometimes as much as 4 hours.
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I inject and rub night before. Cook at 225-250, foil around 166, remove at 190, let rest in cooler or wrapped for 2-4 hours, pull and serve. Always juicy and great flavor. Most of the time I do butts it's 8-14 at a time and total cooking time is 7-9 hours.
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Looks delicious! First 4-5 loins I ever done were all perfect but the last 3-4 no so. Maybe over thinking it like you mentioned. Time to retry this weekend.
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Pick a Pit Boss up from Menards today. Not sure it is what I want? From what I have read here if I want to smoke it needs to be in smoke mode but then temps will not get much more then 200 - 230 depending on the P setting! Is this more of a bbq pellet grill? Can I smoke with dial set at a temp...