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  1. cbtengr

    Picanha

    I did a 2.5 # Picanha yesterday on my WSM, I removed the fat cap and silverskin and then I rolled it up and tied it. It went on the smoker at 270 degrees and it an internal temp of 145 after an hour and 20 minutes. I wrapped it and rested it 30 minutes it was incredible.
  2. cbtengr

    So what's everyone smoking this weekend?

    Baby Backs , Smell that Smoke!!
  3. So what's everyone smoking this weekend?

    So what's everyone smoking this weekend?

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  4. ribs1.jpg

    ribs1.jpg

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  5. cbtengr

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    It tasted as good as it looked, as much as I wanted to try it I waited for the wife to get home and we had some of it for supper. I have smoked loins before and was aware of how quickly they can over cook. It may seem excessive but I was checking this every 1/2 hour and it was hovering around...
  6. Sliced Loin.JPG

    Sliced Loin.JPG

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  7. cbtengr

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    first effort ! It weighed 3.5 pounds and spent 6 days in the fridge at which time I followed your instructions giving it a good rinsing, soaking and the paper towel pat down. Cut off a slice and fried it up, tasted very good ! Put it back in the fridge for about 22 hours and put it in the smoker...
  8. Boneless Cured & Smoked Pork Chops & Canadian Bacon

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

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  9. Cured Loin.JPG

    Cured Loin.JPG

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  10. cbtengr

    Boneless Cured & Smoked Pork Chops & Canadian Bacon

    Thanks for your service and WELCOME HOME ! Great post, have one question do I work the TQ into the fat also or just the meat that shows, my loin has a thin layer of fat on the one side.  Thanks! Brad
  11. cbtengr

    Cured smoked boneless pork loin

    Thank you!
  12. cbtengr

    Cured smoked boneless pork loin

    Your loin looks great, I have one in the fridge now that I wish to do. I would appreciate your recipe and also more detail on the injecting part of the process. Thank you!!
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    9-7-2013.JPG

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    • Album: Todays Smoke
  14. Todays Smoke

    Todays Smoke

    Spare Ribs $1.98 per pound at Walmart these were unreal! Did them on my 22.5 WSM with some apple wood and cherry done in 4.5 hours
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  15. First Fatty

    First Fatty

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  16. cbtengr

    First Fatty

    Easy to make and really GOOD!! Two hours on the smoker, stuffed with shredded cheddar and green pepper and onion. No rub.
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    DSCN2534.JPG

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    DSCN2533.JPG

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  19. cbtengr

    Eye of Round and a Wine Reduction Sauce - WFH Smoke 2013-05-10

    You got me wanting to do one of these, did you end up smoking it at 225 and if so for how long? How did you season it? I use a WSM 22.5. Thank you for the great pictures!! Brad in Iowa
  20. porl loin

    porl loin

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