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Help an old guy...

post #1 of 17
Thread Starter 

I had a friend go to the store a buy me a pork butt..he came back with this:

pork cuts.pngW/out the fancy trim.  How do I smoke this thing?  drool.gif  I was gonna do up some pulled pork, but now I'm lost; I've done some good work on several butts but thats all I've ever smoked.  I have Jeff's rub on it already and it's in the frige; I would like to smoke it tommrow.  Thanks

DDuncan

post #2 of 17

since that cut is so lean you only need to take it to 150-155 and let it rest for about 5 min tented with foil. i have not smoked any chops or bone in loins but i'm sure it would be good as heck. one thing i would do is try a hotter smoke....like around 275- 300 deg to develop more flavor  on the outside.

post #3 of 17

I would smoke it to 145ºF then rest it. Maybe some bacon on top to keep it moist. Or go buy a pork butt and roast that one in the oven with garlic, onion, rosemary and thyme.

post #4 of 17

Slice it up and smoke like thick pork chops :)

post #5 of 17

D Duncan ,

 Check your PM.

post #6 of 17

They are great smoked. Just be careful to not go over 155*F IT. I don't mind a little pink so I shoot for 140-145* tops...JJ

post #7 of 17

MMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!

post #8 of 17

Thick smoked chops!!!! MMMMMM!

post #9 of 17
Thread Starter 

Thanks guys,

I feel better now;  I'll smoke it like it is, and let you know how it tastes!  439.gif

post #10 of 17

Not a pulling candidate!

 

That is a prime piece of meat.  I would pull that at 135 Internal temp to 140 tops.  It will rise to 145 while resting.  You will be rewarded with tender and juicy meat!

 

Good luck and good smoking.

post #11 of 17
Quote:
Originally Posted by Venture View Post

Not a pulling candidate!

 

That is a prime piece of meat.  I would pull that at 135 Internal temp to 140 tops.  It will rise to 145 while resting.  You will be rewarded with tender and juicy meat!

 

Good luck and good smoking.

 

x2 on that. I've never smoked one but I've cooked many in the oven. Rub it with salt and pepper, maybe some garlic powder if you prefer. I like to cook mine on the upper middle rack at 450° until the outside has a nice crispy brown, then turn it down to 225° until the IT is 137°. Rest for 8 minutes. 

post #12 of 17

Cure it, then smoke it and make Bone-in Canadian Bacon-type roast!  Well, probably too late, but next one you get, lol!  You can bone it out and make boneless Canadian Bacon and cure and smoke the ribs and backbones too.... yum!  Or, you can split it half way up the ribs across the rib bones and make country style ribs too with the rib portion cutting between the ribs, and a bone-in roast on the chine part.

 

 

post #13 of 17
Thread Starter 

Well guys,

I smoked it @ about 280F till it got to 145F tented it for 15 min. and it was great!  It just dripped with juiceness, as you can see...and the taste..Wow.

 

IMG_0001.JPG

post #14 of 17
Looks amazing!!
post #15 of 17

nice lookin piece of pork!

post #16 of 17
Quote:
Originally Posted by LarryM View Post

Slice it up and smoke like thick pork chops :)



I like this idea! icon_biggrin.gif But your smoke looks scrumptious! 

post #17 of 17

That came out perfect! Bet it tasted even better!

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