or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › New to forum, first shoulder...
New Posts  All Forums:Forum Nav:

New to forum, first shoulder... - Page 2

post #21 of 25
Quote:
Originally Posted by rogan View Post

How long you have it in for, and how often did you spray down/baste? I'm in canada too, today +1 - +5 . Put a pork loin in this morning and doesn't look nearly as tasty as your. Using a big chief smoker, probably should have put it on last night, but I forgot. :(

How are you doing that loin might I ask? I hope your not going to try to pull it. Loin is best at Med rare, or med. Like 140 F.

post #22 of 25

By the way that PP looks awesome! Nice job!

post #23 of 25
Thread Starter 
Quote:
Originally Posted by rogan View Post

How long you have it in for, and how often did you spray down/baste? I'm in canada too, today +1 - +5 . Put a pork loin in this morning and doesn't look nearly as tasty as your. Using a big chief smoker, probably should have put it on last night, but I forgot. :(
220 for about 15 hours for the lil one, other one came out a few hours later. Both at 200. I sprayed with Apple juice for the first 5 hours or so, and just a quick mist. Vacuum sealed it all ready to give to the co-workers in the morning. Told them to bring buns.
post #24 of 25
Quote:
Originally Posted by timberjet View Post

How are you doing that loin might I ask? I hope your not going to try to pull it. Loin is best at Med rare, or med. Like 140 F.
I cooked it to 162f, almost botched the whole thing, didn't notice that my thermometer was set to Celsius. Temp was holding at about 65c for about 45 min, had to have it done for supper, wife works nights, thinking I had almost 100 degrees to go I tossed it in the oven on 350f hoping to get it to temp so we could eat it. After 15 min I realized my error with the thermometer, pulled it out to rest before dinner, highest it got was 162.8f, was still really moist and cut really nicely. Tasted great, but was hoping for a thicker crust. 1st attempt smoking pork loin, so definitely not a wasted opportunity.
post #25 of 25
Nice looking smoke there!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › New to forum, first shoulder...