Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Here is the finished product:
Here are a couple of things I do that give me good results.
1. Like BearCarver does, I reserve the juice, put it in the fridge, let the fat solidify on top, remove the fat, then reheat the au jus to put back on the meat when we serve it.
2. As soon as I'm...
The Mini ran out of fuel about 9 hours into the smoke. IT was 185, so rather than burning more charcoal, I wrapped it and put it in the oven to finish. I'll post some pics of the finished product.
I've got the Mini set up for a long smoke tonight, with pulled pork on the menu for tomorrow... Hickory & Mesquite, rubbed with salt & pepper, with a little chili powder & paprika.
More to come.
Hey, Gavin both the chicken and the pork loin look great! And that pork loin cooked really fast! Glad to hear the flavor was good.
I also hope the replacement thermometer works out. In case it doesn't, and in case you happen to be looking for a different one, I use a Maverick ET-732. Amazon has...
Hey Gavin, how did the pork loin turn out? Looks and sounds great!!!
We tried something yesterday that turned out really nice.
Pork tenderloin, rubbed with your preference of rubs, then wrapped in bacon.
We smoked it on the lower rack of a WSM18 with the dome temperature running around 250 per...
About 4:00 this afternoon, my better half decided that we would have pork chops for dinner, and I was craving smoke, so I fired up the Mini. I really, really liked the results - first time I did pork chops on the Mini.
Here's what we started with:
1 package of 3 bone-in pork chops, between 1/2...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.