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First boneless CSR's

post #1 of 10
Thread Starter 
So I'm planning on smoking some boneless csr's tomorrow for Pioneer Days here in SLC. The plan is to get them started about 11:30am to eat around 6pm. The 2–2–1 method should work for these right? Gonna rub with coconut oil and my spice rub around 7am. I found a pineapple Korean bbq sauce that I want to try, so my rub is more Asian influenced.

And for my rub:

4 large Ancho Chiles
4 TBLS turbinado sugar
2 TBLS pink Himalayan salt
3 tsp Chinese Five Spice
2 tsp ground ginger

mu8u8y6a.jpg

I'll update this thread with Q view tomorrow. Wish me luck.

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post #2 of 10

That Asian rub sounds good - I'm gonna save it  smile.gif  Thanks  beercheer.gif 2-2-1 should work fine for you - I had to do a 2-2-1/2 once but usually 2-2-1 is about right for me running at 220-240*...

post #3 of 10

Almost forgot - Good luck!  kewl.gif  

post #4 of 10
Thread Starter 
Thank you B. So far they are looking great. Another hour in the foil, then I'll take a temp reading to see how long the final stage should be. In the foil I added pineapple juice instead of the usual apple to keep with the theme.

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post #5 of 10
Quote:
Originally Posted by SmokinUT View Post

Thank you B. So far they are looking great. Another hour in the foil, then I'll take a temp reading to see how long the final stage should be. In the foil I added pineapple juice instead of the usual apple to keep with the theme.

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You're quite welcome  beercheer.gif  I'm hungry & looking forward to the finished pics  biggrin.gif

post #6 of 10
Thread Starter 
apeja9er.jpg
Just put on the smoker.

usa8azem.jpg
Rack 1, after 2 hours ready to be wrapped

u2ujetu8.jpg
Rack 2 ready for foil

nedenady.jpg
Unwrapped, painted with sauce

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All ready to eat. The pork chops are for my sister and niece, hot dogs for my nephew.

The csr's tasted great. The sauce and rub combo was tasty. But, I think I should have gone like a 2–1–1 or something. They were dry and over cooked. One thing is, since I've been smoking I've been using natural oak lump charcoal, but the store was out this time so I had to use natural mesquite lump and it burned quite a bit hotter I noticed. I also didn't use a water pan this time. I believe the combination of those two things caused me to dry them out. It all tasted good though.

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post #7 of 10

They sure look good! You say you were running hotter than normal - what temps were you getting?  CSRs can easily dry out if you're not careful. What did you add when you wrapped them?

post #8 of 10
Looks delicious to me! I usually just smoke to 175...any idea what your finishing temp was?
post #9 of 10
Thread Starter 
I had a spike hit 275, but I averaged about 255 the whole time. I'm normally pretty steady at 230, but today I couldn't keep it down. The more I think about it, the more I'm sure it was the lack of a water pan. The only thing I added when I wrapped them was a half cup of pineapple juice.

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post #10 of 10
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Looks delicious to me! I usually just smoke to 175...any idea what your finishing temp was?
I temp checked them before I wrapped them to let them rest and the biggest one read 162* IT so they might have hit 170* before I served them with the carry over.

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