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  1. bishgeo

    Loin question

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  3. bishgeo

    Loin question

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    IMG_4512.JPG

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  5. bishgeo

    Loin question

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  7. bishgeo

    Loin question

    trying to cook it over the fire on a windy ass day. 128563
  8. Loin question

    Loin question

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  10. bishgeo

    Loin question

    Looking at loin today temp 42* smells like rub and spices. Very juicy no slime felt.
  11. bishgeo

    Loin question

    Yep I'll ck it tmro been pouring here all day in camping so I was going to do it over the fire. The last one I did that was was great.
  12. bishgeo

    Loin question

    Didn't look at date and haven't smelled it yet. I have left them bagged for 4 days befor. It not this long.
  13. bishgeo

    Loin question

    Have a pork loin that has been rubbed and bagged since Saturday. Due to unforeseen circumstances haven't got it done. Was trying for today but no go. You think it's too late to cook it.
  14. bishgeo

    London broil/top round

    Wife won't eat it medium can I take it to 200 or so for almost pull texture.
  15. bishgeo

    Pork loin and veggies.

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  17. Pork loin and veggies.

    Pork loin and veggies.

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  18. bishgeo

    Pork loin and veggies.

    Was thinking about covering this after 2 hrs of smoke and let it go till it falls apart. I usually pull at 150 or so and slice. How high can I let it go to not be dried out. Thanks.
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  20. bishgeo

    Brisket in oven.

    Didn't ck it was in a hurry. It was on smoke 4 hrs at 225-250. Figured 170 was out of danger zone overnight till I could get it back on smoker.
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