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Pork Friday!

post #1 of 9
Thread Starter 

Hi All,

Been a while since I posted last, but I thought I would share my day of smoking a few select pork pieces.

 

From left to right:

Boneless Pork Loin with 2:1:1 Pepper:Salt:Cajun Seasoning

Bone-In Pork Loin Roast with Fiesta Fajita Seasoning

Pork Butt Shoulder with Sweet Rub O' Mine

 

Will use TI with boneless loin and get that to 150 DegF. Then wrap and rest that and bone-in roast for a few hours. Move TI to shoulder and hope it finishes before I go to bed. It's only 5 lb so hopefully it won't take too long. Open to suggestions from all the pros on here though.

 

Running the WSM at 235 DegF on apple chunks.

 

Wish me luck. I'll be back with the final products later :)

 

-GM

post #2 of 9
Thread Starter 

All done and all tasty! Very happy with my first boneless loin and pulled pork! :yahoo:

Bone-In Pork Loin Roast:

Boneless Pork Loin:

Pulled Pork Butt:

:)

Good eats for the week. Woohoo!

 

-GM

post #3 of 9

Those are some great looking pork smokes!  :drool:  

 

Superb job!  points1.png

 

Mike

post #4 of 9

Looks great!

post #5 of 9

Nice Porks! Very nice indeed.

post #6 of 9
Great smoke! How is the 2:1:1 taste? I'm smoking a loin next week to make sandwhich deli slices next week and that sound like a perfect flavor! Points!
post #7 of 9

Everything looks great!

 

Nice job!

 

Al

post #8 of 9
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Great smoke! How is the 2:1:1 taste? I'm smoking a loin next week to make sandwhich deli slices next week and that sound like a perfect flavor! Points!

 The 2:1:1 worked out great. It's got a nice peppery taste (I LOVE pepper though) with a little kick and just enough salt to know it's there. I tried a 1:1:1 before and it was way too salty for my taste.

 

Thanks for all the love folks :)

 

-GM

post #9 of 9
Looks great,I would think there's plenty of salt in the Cajun seasoning. It's nice to have lunch taken care of!
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