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im as new as you can get - Page 3

post #41 of 58

Looks nice and moist and a wicked smoke ring!!!

 

:Looks-Great:

post #42 of 58
Thread Starter 

yea it was very moist and juicy awesome flavor i was very happy with it!

post #43 of 58

Looks like your off to a good start.

post #44 of 58

That looks great!  I've never sliced a butt, always cooked to about 205 and pulled.  How was the tenderness?

 

Mike

post #45 of 58
Thread Starter 

its very tender not chewy at all. i dont have much to compare it to but i am very pleased.

post #46 of 58
points.gif
Congrats on your first smoke! I'm glad it turned out well!
post #47 of 58
Thread Starter 

thanks! now just deciding what to do next... im thinking ribs

post #48 of 58

:welcome1:To SMF sorry I missed your initial post but looks like you got the hang of it real quick. And you got the ideal just pratice pratice pratice. Another suggestion is on the forum front page there is an article called Initial Greeting read it it will help you get around the web sight.

post #49 of 58

That looks pretty great.  Ive always taken my butts to 203F and pulled them but sliced smoked pork looks really good too.  I should try this.  Was it juicy?

post #50 of 58
Thread Starter 
It was extremely juicy originally I was gonna take it to 205 for pulled but I hit a stall for a long time at 170 and the lady had just gotten off work and was hungry admittedly so was I so once it hit 180 I yanked it.. It was so good
post #51 of 58

:yahoo: Good job  my first one I did a long time was done to a slicing temperature and it was great and I made up like a Carolina type vinegar sauce to put on it.

post #52 of 58

That's supposed to be a long time ago dud!

post #53 of 58
Thread Starter 
I was definitely pleased with the results
post #54 of 58
Your life will never be the same.
post #55 of 58
Thread Starter 

so I should have came here first before proceeding but anyway I am going to smoke some ribs tom. and a deer loin. I was researching on how to prepare ribs etc and have decided im going to do the 321 method and before putting the rub on them I was going to peel off the "film" on the ribs and could find no such thing, never messed with ribs before so I didn't quite know what to look for  but anyway couldn't find anything so I just went ahead on and put rub on them and got them ready. these were pre packaged at the grocery store is it possible they did this already or am I gonna be sorry for what I did lol? does  anyone know what the IT should be on deer meat? loin particularly

post #56 of 58
Quote:
Originally Posted by torence20 View Post
 

so I should have came here first before proceeding but anyway I am going to smoke some ribs tom. and a deer loin. I was researching on how to prepare ribs etc and have decided im going to do the 321 method and before putting the rub on them I was going to peel off the "film" on the ribs and could find no such thing, never messed with ribs before so I didn't quite know what to look for  but anyway couldn't find anything so I just went ahead on and put rub on them and got them ready. these were pre packaged at the grocery store is it possible they did this already or am I gonna be sorry for what I did lol? does  anyone know what the IT should be on deer meat? loin particularly

 

I just recently saw a guy on TV say that he never removes the membrane before smoking ribs,  (I always had but decided to try it his way),  His point was that rub on the bone side of the rack is not going to reach much meat,  (Obviously true), and that the membrane pulls off much more easily after cooking.  After trying it I can't find a strong argument against his method so don't stress over not pulling the membrane.

 

I just did a quick site search for membrane removal and found this.

 

http://www.smokingmeatforums.com/newsearch?search=removing+rib+membrane

 

And heres a page of how to's from you tube.

 

https://www.google.com/search?q=Removing+rib+membrane+%2F+you+tube&ie=utf-8&oe=utf-8

 

I have never smoked venison loin but suspect that it is extremely lean and very easy to over cook.  Keep a sharp eye on those IT's. 

 

Here is a quick site search.

 

http://www.smokingmeatforums.com/newsearch?search=smoked+venison+loin

 

The sites search engine really works very well, by the way.

post #57 of 58
Thread Starter 
post #58 of 58
Thread Starter 
ribs turned out awesome
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