im as new as you can get

dukeburger

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Sylvan Lake, Alberta

• Dec 10, 2015

• #41

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

 

torence20

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• Dec 10, 2015

• #42

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

 

• 

Reactions: bauchjw

one eyed jack

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Oct 11, 2014

3,134

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Coastal NC

• Dec 10, 2015

• #43

Looks like your off to a good start.

 

mike5051

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Feb 7, 2015

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New Orleans LA

• Dec 10, 2015

• #44

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

Mike

 

torence20

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• Dec 10, 2015

• #45

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

 

bauchjw

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Alexandria, VA

• Dec 11, 2015

• #46

:points:
Congrats on your first smoke! I'm glad it turned out well!

 

torence20

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• Dec 11, 2015

• #47

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

 

HalfSmoked

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Maryland Eastern Shore

• Dec 11, 2015

• #48

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.

 

mummel

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Apr 8, 2015

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64

Massachusetts

• Dec 11, 2015

• #49

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?

 

Last edited: Dec 11, 2015

torence20

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• Dec 11, 2015

• #50

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

 

HalfSmoked

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• Dec 11, 2015

• #51

 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.

 

HalfSmoked

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• Dec 11, 2015

• #52

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

 

torence20

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• Dec 11, 2015

• #53

I was definitely pleased with the results

 

bertman

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Nov 27, 2013

441

230

Heartland of America

• Dec 11, 2015

• #54

Your life will never be the same.

 

torence20

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• Dec 16, 2015

• #55

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

 

one eyed jack

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Oct 11, 2014

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Coastal NC

• Dec 17, 2015

• #56

torence20 said:

 
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

Click to expand...

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+/+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.

 

torence20

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• Dec 17, 2015

• #57

tn (1).jpg

• torence20
• Dec 17, 2015

 

torence20

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Nov 30, 2015

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• Dec 17, 2015

• #58

tn.jpg

• torence20
• Dec 17, 2015

ribs turned out awesome