Ive taken care of my obligatory introduction post so now its on to my first documented smoke.
Today, I prepared a small (1.26lb) boneless pork loin roast.
I brined the roast in the slaughterhouse bring the night before.
I am working towards coming up with my own rub recipe so I mixed up the current version and coated the roast with the rub the next morning, then i wrapped it in plastic wrap and into the fridge it went.
I fired up a chimney of Royal Oak lump charcoal and put it in the smoker. This is my first time using lump charcoal and I do believe that it is a bit hotter than briquets.
After a stable temp of about 240 degrees was reached, in the roast went. I was aiming for an IT of about 145, then add Dutch's mahogony sauce and smoke for another 30 mins.
For the most part, it all went according to plan. It took longer than I had thought to reach the IT due to a drop in smoker temp, but we managed to get there. The meat ended up being more moist than I though for the longer cook time.
All in all, I would call this a success and there is nowhere else to go from here but up! Pictures below.
Here is the meat before any treatment. I know, is a small piece, but most of the time I am just cooking for my wife and myself.
The meat in the Slaughterhouse brine the night before smoking.
Here is my rub coming together.
The meat after coming out of the brine, doesn't look much different.
Meat with rub on it. I coated the meat and then put the rest of the rub in the bottom of the glass dish (pic above), after letting the meat sit till the rub was wet, it was turned, I repeated this process till all the rub was stuck to the meat.
Scavenged one of these little thermometers from work, it was broken so I had to repair it before use. Turns out that its not any more accurate than the thermometer on the door of my Brinkmann smoker (surprise, surprise).
My supervisors, Archie and Huck, were present too. The demanded a taste from time to time.
The meat after taking it out of the plastic wrap, just before going into the smoker.
Smoker doing its thing. The door thermometer is horribly inaccurate as compared to the green and orange thermocouple seen here. I borrowed the thermocouple from work but after using it, I think I will need to get one of my own.
After pulling the meat and just before tenting.
....AAAAAAnnnnnnnnnnnnnnnnnnddd the money shot! The pork isnt dripping wet moist but it wasnt dry at all and we really enjoyed the finished product. My wife found the mahogany sauce a bit on the vinegar side but I thought it was great (i love vinegar). For such a small roast and long smoke time, I couldnt have been happier with how this turned out.
Please stay tuned for my next smoking adventure!