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meat combination

post #1 of 16
Thread Starter 
Hey folks,
I'm hosting the big family at my place this weekend. I'll be smoking a dozen or so chicken legs, a 10 pound beef brisket and I'd like to add a pork cut to the mix. A boston butt is too big, and I'd like to try something else for a change. Can someone suggest another good pork cut that would compliment the other two meats I'm smoking? I'm using charcoal smoker home-rigged and a mix of hickory and cherry wood. Located in central NC. I'm dry rubbing the chicken and brisket and then I have the classic vinegar sauce for the meat.
post #2 of 16
I'd go with either pork tenderloin or just pork loin. Hope it all goes well and you have fun!
post #3 of 16
you can't go wrong with ABT's for a starter course..........
post #4 of 16
Country style pork ribs are tasty, affordable, and really hard to screw up. Give them a good rub and they will taste like bacon. Good luck!
post #5 of 16
I agree either the Tenderloin or Loin

If you go with the Tenderloin, here is an AWESOME marinade I found on the internet a while back, and my family absolutely loves it

1 1/2 lbs. lean pork tenderloin

1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup cherry cola
3 tbsp. olive oil
1 tsp. minced onion
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic

6 oz. cherry preserves
1 tbsp. pure maple syrup
1/2 tbsp. vinegar
1/2 tbsp. water
1/2 tsp. Worcestershire sauce

The night before (or several hours before) , combine marinade ingredients and mix well. Place pork tenderloin in marinade, and refrigerate for 4 - 12 hours.

In a small bowl, combine glaze ingredients and blend well.

Build a charcoal fire on one side of the grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250 degrees F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.

Brush glaze onto pork while still on the cooker. Cook for an additional 10 - 15 minutes. The internal temperature of tenderloin should be 160 degrees F when removed from the cooker. Heat any remaining sauce and serve on the side.

This is geared more toward a charcoal cooker but I have smoked this many times with great success.

Good Luck and Happy Smokes
post #6 of 16
Thread Starter 

what are abt's?

thanks all!
post #7 of 16
ABT's are Atomic Buffalo Turds...Basically Jalapenos Stuffed, Wrapped in Bacon and then Smoked.

There is an entire Forum dedicated to them


post #8 of 16
oh my..............just a great li'l smokey taste of heaven!
post #9 of 16
You can always throw some sausage into the mix as welll.
post #10 of 16
How big is too big? I've seen butts that run as small as 4 lbs and up to the 8-9 lb. range. There are a number of pork loin recipes here, some are stuffed and others that are basted with a glaze.
post #11 of 16
Thread Starter 

good ideas

I think I'll hold off on the abt's with this crowd. that'd be a better thing to do with my friends standing around drinking brews.. I was thinking something small like pork chops. i'd just be afraid of drying them out. i do like the idea of country style ribs, one poster mentioned...
post #12 of 16
csr's are agood choice and don't take a long time to do.....
post #13 of 16
I'm leaning towards the pork loin myself and then fill in all the holes in the smoker with the Abt's then you will be the MAN of the hour and then be named the cook for all the famoily gathering.
post #14 of 16

This is so true, so exercise extreme caution if you do not want this task. I have had this task bestowed upon me and while I enjoy the heck out of it, sometimes it can be a tiny burden. Ahhhhhhhh....the price we pay to do what we love to do.
post #15 of 16
You can always cut up a butt. I do that when I don't have a long time to smoke. More bark too.........
post #16 of 16
i'm thinken a nice pork loin maybe spiral cut & stuffed with a little dressing.

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