The smoker is my husband's. We live in SoCal - Orange County, so this is something we can do year round. The smoker is a Brinkmann Electric Smoker, which we understand has a constant temp of about 250 degrees. He seems to have perfected smoked salmon, but we want to move onto pork loin, briskets and chicken. We've had a couple of unsuccessful attempts at briskets (dry, tough). We now think that the problem may be that we tried to smoke too small of a brisket,since there is just the 2 of us. On our chicken attempt, the meat tasted great, but the skin (my favorite part!) was rubbery. Looking for advise for both cuts of meat. Most smoker cookbooks seem to be for charcoal/wood smokers and tend to ignore the electric ones. We bought pork loin at Sam's the other day, and I'm thinking we're going to put a Texas rub on it, let it sit wrapped awhile, then smoke to about 140, put a little apple juice on it, wrap in foil and bring it up to 150, and let sit awhile. Does this sound right? If it isn't, please let me know, since this will probably go on the smoker tomorrow afternoon.
Newbie - LNares
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to SMF! We are so glad you joined us! Pork Loin smoked it awesome. I bacon wrap mine and let it go to between 150-155*. Then let it rest a while.
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Welcome to the forums! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks here who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.
Brisket can be tricky...a key to getting it tender is cooking until internal temp (IT) is at or near 200*, then periodically poking it with a toothpick to test for tenderness...when the toothpick slides in and out like through butter, it done! Sometimes its done before it gets to 200 IT, sometimes it might get near 210 IT before its tender enough to suit you. Every piece of meat is a little different.
You can get nice, crisp skin on your poultry if you can crank the temp on your smoker up to 300-325* for the last 30 minutes or so of the cook. If you smoker won't go that high, try removing it from the smoker near the end of the cook and crisping the skin up in you oven.
Your plan for the pork loin cook sounds solid! Be sure to let us know how it turns out!