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Boy am I a Happy Camper-RonP inspired smoke

post #1 of 16
Thread Starter 
My Sister came over today and a pork butt in her hands, now whenever I make pulled pork I have to resort to using picnics, nothing wrong with them and they make a fine pulled pork.
Around these parts I have never even seen butts for sale anywhere. So I look at the beautiful cut of pork she is holding and then she tells me she got it for $1.19lb!!! Holy Scheisse!
So of course I run out to BJ's (like a Costco or Sam's Club) and picked one up.
While I was there I figured I would check and see if they had this mysterious sauce known as Yoshida's, you can't imagine the surprised look I had when they actually carried it!

Hot damn! Finally got my hands on some Yoshida's!
I tasted it when I got home and liked the flavor, though I wasn't extremely thrilled with the ingredients, contains sugar AND High Fructose Corn Syrup and Sunflower oil (one of the worst oils you can consume) but hey, if I was trying to eat completely healthy I wouldn't be a member of this site...

So I took a small loin I picked up and went to work on it.
Slightly heated a little Yoshida's, mixed in some garlic, chipotle and black pepper, added more Yoshida's and cooled it then injected the loin, sprinkled with crushed red pepper and more black pepper then poured the remaining mixture over the loin to marinate.

She is sitting in the fridge right now as the smoker heats to go on with the butts, the loin will be dinner and the butts should hopefully finish sometime around 2am icon_neutral.gif
post #2 of 16
Thread Starter 
Just hit the smoke.
Going to bring up to 145-150, pull it off, give a quick rest and test out my first Yoshida's experience.
post #3 of 16
Looking great Jim.Never tried Yoshidas either....Dont tell Ron...
post #4 of 16
i don't get the hype with yoshidas its ok but nothing special to me.
post #5 of 16
Lookin great so far......Ron will be proud....lmao
post #6 of 16
Looks good from here. Sometimes I use Yoshida's in my ground meat jerky.
post #7 of 16
Hey everything looks great, do you normally remove the loins at those temps though?
post #8 of 16
I have used Yoshida's on Butt before and also used pineapple orange juice for my spray. It made a very flavorful bark.
post #9 of 16
I have used Yoshidas on one hunk of meat and I wasn't really impressed but it was the first time. I always give something atleast 2 tries before I start to formulate an opions. So I still have a another try to make my call. But maybe it will be a pork loin like yours Jim. It looks good so far.
post #10 of 16
Thread Starter 
I always pull my loins off at those temps.
IMO bringing it up to 165 then pulling is way too much and I feel that 150ish is perfect.
This whole "pork must be taken to 165" is more of an old way of thinking, pork (if clean and cooked properly) can safely be consumed at lower temperatures with no higher risk of contracting something than a medium or med-rare piece of beef would.

At 113 after 2.5 hours. Just opened to spritz. Normally I would just use apple juice but since I am out and cran-grape wouldn't work I'm using this.

And the loin...
post #11 of 16
Now it makes more sense. I was looking at the hunk of meat thinking - man, that's the leanest shoulder I've ever seen. I thought it looked more like a loin.

As usual, it looks great! I'm starving over here.
post #12 of 16
Thread Starter 
Forgot to post these last night, was enjoying the pork loin and tending the fire in 31 degree weather.

Pulled the loin at 150, rested and sliced.
It had amazing flavor and was extremely tender. Only things I will do differently is to add a bit more heat to the Yoshida's injection and to let it sit overnight.
As you can see by the sliced shots the Yoshida's didn't have enough time to distribute evenly throughout the meat, still tasty though.

post #13 of 16
I guess Ron got a lot of us turned on to Yoshida's... I made a thank you thread for him a couple weeks ago.
I agree wholeheartedly about pulling a loin off at 150...you wait much longer than that you're just asking for dry meat.

good looking smoke! PDT_Armataz_01_34.gif
post #14 of 16
what a colour ,that had to be good PDT_Armataz_01_37.gif
post #15 of 16
Very nice way to jazz up a loin Jim....PDT_Armataz_01_37.gif

Another thing folks forget is the USDA raised internal temps a few years back after some contamination etc...Restaurants could not cook rare if they followed todays standards.
post #16 of 16
Hey Jim, thanks for the honor of this thread.

Looks great as I knew it would. Sometime do a butt or steaks or something and sear it on a hot grill and see the results. It will give you a nice finished color.

I am thrilled to give you,


Way to go.
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