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30 pounds on the smoker! (W/ Q-View!)

post #1 of 24
Thread Starter 

So, I got a "smoking" deal on pork over the weekend, @ $0.99/lb.  Ive got a little burned out working on my big smoker, and decided I need a break.  So, I have 3 butts @ 7.5# each, and 2 loin end roasts at 4.5# each.  Ive never smoked the loin end roasts, but the way I figure, it's pork, it's on the smoker, it's gotta be good, right?  Right now they have been resting with a Rufus Teague rub (with my own additions), and will go on in about 30 minutes.  I'll add some Q-view as it progresses!

post #2 of 24
Thread Starter 

3 butts, and 2 loin ends, Lets go smoking!

post #3 of 24
Thread Starter 

Giving those little piggies the business!

 

post #4 of 24

popcorn.gif count me in for the ride today!  Looking good so far!

 

Kat

post #5 of 24

Looks like a party ready to happen.

post #6 of 24
Thread Starter 

3 hours in, looking and smelling great!

post #7 of 24
Thread Starter 

Had to turn the loin ends again at 7 hours, took a bit to post the pics.

 

Pulled the pork loins at 8:30, and the butts are ranging from 168-172, progress is being made!

Loin ends are in the cooler, wrapped... time to whip up some finishing sauce, and tear those suckers apart in an hour or so!  More Q-view to come!

post #8 of 24
Man, that's lookin' great!
post #9 of 24
Looking good icon14.gif. What temp did you take the end loins to?
post #10 of 24
Thread Starter 

The front one was 199, the rear one was 197.  I was shooting for 195.

post #11 of 24

Looking great! 

 

Kat

post #12 of 24
Thread Starter 

So, here's the loin end roasts, shredded:

Had to try the moonshiners sauce and the angry beaver!

 

So far, Im not impressed with the loin ends.  The meat didn't take a good smoke flavor, even though I smoked it hard with hickory for 6 hours.  The bark was awesome, the Rufus Teague rub was awesome as usual, but the meat was borderline tough.  It was more like a real thick pork chop, but I was afraid of that when I bought it.  I'm figuring I didn't go too wrong for $0.99/lb in any event.I think once I mix it with the butts, it should be fine though. 

post #13 of 24
Quote:
Originally Posted by truckerbob View Post

So, here's the loin end roasts, shredded:

Had to try the moonshiners sauce and the angry beaver!

 

So far, Im not impressed with the loin ends.  The meat didn't take a good smoke flavor, even though I smoked it hard with hickory for 6 hours.  The bark was awesome, the Rufus Teague rub was awesome as usual, but the meat was borderline tough.  It was more like a real thick pork chop, but I was afraid of that when I bought it.  I'm figuring I didn't go too wrong for $0.99/lb in any event.I think once I mix it with the butts, it should be fine though. 

 

 

If you have any more of the loin end roasts, you might give a shot at taking it up to about 145-150 and serving it sliced. 

post #14 of 24
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

 

 

If you have any more of the loin end roasts, you might give a shot at taking it up to about 145-150 and serving it sliced. 


That was my original thought, I knew it was going to be a denser / tougher cut, but for the price, it was worth experimenting.  I think if I get them again, I'll relegate them to the crock pot.  I think the most disappointing part was how neutral the meat was.  For as hard as I smoked them, they should have had some smoke flavor to them.

post #15 of 24
Thread Starter 

My QC guys (fellow smokers) stopped over and we sampled about 1/3 of one of the roasts.  That being said, 9lbs of raw roasts yielded less than 4lbs of meat.  The yield on my fresh picnic was over 50%, and I was hoping for similar or better with the loin ends.

post #16 of 24
Quote:
Originally Posted by truckerbob View Post


That was my original thought, I knew it was going to be a denser / tougher cut, but for the price, it was worth experimenting.  I think if I get them again, I'll relegate them to the crock pot.  I think the most disappointing part was how neutral the meat was.  For as hard as I smoked them, they should have had some smoke flavor to them.

 

Yeah, would have thought that it would have taken some good smoke being on for that long.    As for the crock pot, different strokes for different folks.  I have no problems with cuts that tend to be a little firmer.  Then again, I'm one of those weird guys who prefers a good NY Strip over a Filet.   :)

post #17 of 24
Thread Starter 

Ok, I'm going to try this again, in my own thread...

 

First butt came off the smoker (in pieces) at 205F.

Moist, full of flavor, and a real nice smoke.

post #18 of 24
Thread Starter 

Got the last 2 butts pulled, now its time to get some sleep!

post #19 of 24

The pulled butt looks great!

 

For the loin ends, like was stated above I'd take those to 145* IT for a better product. Now for the smoke issue, slice them thick 1 1/2" - 2" prior to smoking then smoke them to 145* , should give you more smoke flavor.

post #20 of 24

Those look great. good job

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