SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › chicken leg quarters and tiny pork loin roast
New Posts  All Forums:Forum Nav:

chicken leg quarters and tiny pork loin roast

post #1 of 5
Thread Starter 

Hi folks - I did several chicken leg quarters and a tiny (2lb) pork loin roast tonight and it turned out pretty good. I rubbed the chicken with olive oil inside and outside the skin, and rubbed some Salt Lick seasonings inside and outside the skin. For the little pork loin, I rubbed it with yellow mustard and then Salt Lick seasonings, then let them all rest overnight. I put them all in the MES smoker at a temp of 240ish today. I cooked the pork loin too long, I think, pulling it off about 160. Wrapped it in foil and a towel for about an hour. Cooked the chicken leg quarters for about 2.5 hours, give or take, until 168 IT, then covered in foil for about an hour.

 

The chicken was fabulous, and the pork was ok. The pork seemed a little dry, but I forgot to wrap it in bacon before I put it on, so that may have been the problem.

 

Here are some pics. I'm going the chop up the pork and mix it with barbecue sauce in the crockpot tomorrow and make some sandwiches. Overall I'm really pleased.

 

Here are my pics...

 

porkroast.jpgchickenlegs.jpg

post #2 of 5

You are on your way.

 

Cook your pork to 140 or 145 and let it rest.  The internal temp will rise a bit while resting.  It will be more juicy that way.

 

It takes some experimentation to learn what you and your family will like.  The experimentation is part of the learning process, and most of the fun as you see things coming out better and better as you go!

 

Good luck and good smoking.

post #3 of 5
Quote:
Originally Posted by Venture View Post

You are on your way.

 

Cook your pork to 140 or 145 and let it rest.  The internal temp will rise a bit while resting.  It will be more juicy that way.

 

It takes some experimentation to learn what you and your family will like.  The experimentation is part of the learning process, and most of the fun as you see things coming out better and better as you go!

 

Good luck and good smoking.


X2  icon14.gif

 

post #4 of 5

Yep, pull at 140 & rest it in foil until it hits 145, then slice.

 

The new USDA guidelines for pork are done at 145, not 160 anymore.

 

It's much juicier at 145.

post #5 of 5

Looks good to me

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › chicken leg quarters and tiny pork loin roast