Newbie - LNares

Discussion in 'Roll Call' started by lnares, Sep 24, 2013.

  1. The smoker is my husband's.  We live in SoCal - Orange County, so this is something we can do year round. The smoker is a Brinkmann Electric Smoker, which we understand has a constant temp of about 250 degrees.  He seems to have perfected smoked salmon, but we want to move onto pork loin, briskets and chicken.  We've had a couple of unsuccessful attempts at briskets (dry, tough).  We now think that the problem may be that we tried to smoke too small of a brisket,since there is just the 2 of us.  On our chicken attempt, the meat tasted great, but the skin (my favorite part!) was rubbery.  Looking for advise for both cuts of meat.  Most smoker cookbooks seem to be for charcoal/wood smokers and tend to ignore the electric ones.  We bought pork loin at Sam's the other day, and I'm thinking we're going to put a Texas rub on it, let it sit wrapped awhile, then smoke to about 140, put a little apple juice on it, wrap in foil and bring it up to 150, and let sit awhile.  Does this sound right? If it isn't, please let me know, since this will probably go on the smoker tomorrow afternoon.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Pork Loin smoked it awesome.  I bacon wrap mine and let it go to between 150-155*.  Then let it rest a while.

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

    Brisket can be tricky...a key to getting it tender is cooking until internal temp (IT) is at or near 200*, then periodically poking it with a toothpick to test for tenderness...when the toothpick slides in and out like through butter, it done!  Sometimes its done before it gets to 200 IT, sometimes it might get near 210 IT before its tender enough to suit you.  Every piece of meat is a little different.

    You can get nice, crisp skin on your poultry if you can crank the temp on your smoker up to 300-325* for the last 30 minutes or so of the cook.  If you smoker won't go that high, try removing it from the smoker near the end of the cook and crisping the skin up in you oven.

    Your plan for the pork loin cook sounds solid!  Be sure to let us know how it turns out!

    Good luck!

  5. Hello, and Welcome from East Texas. This is a great site, lots of good information and great people.[​IMG]


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