here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts
on my smoker.
does prime rib really benefit from smoking?
thanks, welsh, i guess i'll try some.
the reason i asked was i found pork butts like smoke better than loin n chicken leg quarters are better than breasts.
cheaper cuts= better taste. i thot maybe this was a rule, but i guess not.
I think it probably has more to do with a butt spending more time in the smoke than a loin as butts take much longer to cook. Same would apply to thighs and breasts.I could be wrong here, and if I am please correct me, I think the more fat something has the more smoke flavor it will pick up. So, a pork butt has more fat than a loin so it'll taste more smoky. Chicken thighs have more fat than breast so the same thing applies.
BTW, rib eyes have LOTS of fat!!!
Susie, if you want more smoke on your pork loins, cold smoke them first if you can. That or hit them with heavier (white) smoke at the beginning for a fairly short amount of time, then switch over to thin blue smoke.
i think, in general, internal fat n connective tissue tends tends to break down in long smokes.
this is for sure true in pork butt. after a long smoke, the fat n connective tissue breaks down n flavors the meat.
i put a fatty butt on n the fat just disappears leaving super yummy meat that's not even greasy.
loin is just ok, but the butt is superb.
i'm not sure about smoke retention but i do know the extra interior fat allows a longer smoke.
since you have had good results with rib eye, i'll try it next time it's on sale. it's my fav.
Smoking adds another layer of flavor, PR is one of my favorites, smoking it just kicks it up a notch.
here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts
on my smoker.
does prime rib really benefit from smoking?
I've said this many times:
here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts
on my smoker.
does prime rib really benefit from smoking?
If you're going to cold smoke an uncured Pork Loin, don't inject it or temp probe it until after you put 200° of heat on it for 2 or 3 hours. If you inject or probe before that, you'll have to get it from 40° IT to 140° IT in no longer than 4 hours, and that would eliminate any time for cold smoking.
well, you guys have sold me. i'll for sure try prime as soon as i can afford some.
d9, it never occured to me to cold smoke a pork loin. i gotta try that too, but i understand it's too cold here for me to cold smoke which is weird.
Did you get the "AMNS" or the "AMNPS"?
i get that, thanks. i notice that means i can't do this with turkey. they all seem to have been injected before i get my hands on them.
i just got the amns. perhaps just adding that to the smoker will fix my problems. i'll try it tomorrow.
i like lots of smoke instead of sauces n fancy rubs.
Great looking PR, got my mouth watering.
Tom
So WaterinHole all and all how do you think it came out in your opinion? What would you rate the cook, excellent, good, fair, just okay? Looks good, would you smoke it again or use oven next time. Just wondering about overall experience for smoking that cut of meat. Thanks for sharing