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  1. nickecarter

    Smoked Pork Loin Part II

    Correct, I just saw the word membrane and I was thinking I missed something tonight while prepping the meat.
  2. nickecarter

    Smoked Pork Loin Part II

    Hm... Its late and i'm getting excited like a little school girl tomorrow for the smoke... I bought the whole loin and just had it cut into sections... Should I of trimmed off the bottom part of the loin tonight? Its looks like FAT but I ran across this thread that makes me think other wise...
  3. nickecarter

    Smoked Baked Potatos?

    Sorry i'm still trying to figure out where everything goes around here, but I am having Baked Potatoes tomorrow with my smoked and was going to throw them on the grill also. Has anyone else tried this? How long should I have em out there before they are done?
  4. nickecarter

    Smoked Pork Loin Part II

    Last weeks loin turned out really well so I wanted to do another 2 this weekend to see what else I could mess with... I soaked them both in a salt/brown sugar/maple syrup brine for 6 hours. I then took one and threw some Jamaican Jerk Rub onto it. Then on the 2nd one I just thew some basic...
  5. nickecarter

    Thermostat/Thermometer

    I picked one up from Wally World last night just for giggles and I read the 1 paper that came with it and it was no help. Its a "Remote Grill Temp Meter". My question is, I have a 7&1 Masterbuild Upright Smoker. How in the heck can I stick this thing in my meat and close the lid with the lil...
  6. nickecarter

    Brine the loin - Yea or Nay?

    Forgot this in the original post. What/How should I brine it?
  7. nickecarter

    Brine the loin - Yea or Nay?

    Going to be doing a few pork loins again this weekend and wanted to know what everyone thought about brining them? Would it do any good?
  8. nickecarter

    Prepping your meat for the smoker

    I don't care who you are, thats funny right there. Thanks for the input.
  9. nickecarter

    Prepping your meat for the smoker

    I've seen alot of people talk about using mustard in the 1st stages of getting your meat ready for the smoker. Why is this? Does it help hold the rub on better? What it do to the meat? If using Mustard, does it have a taste to it on the meat? Im a very very picky eater, I like to cook my own...
  10. nickecarter

    Smoked Pork Loin

    While I am still a Noobie - per the account rules I did have an account "Smokey101" but I can't log into it anymore and it says my email isn't valid to get the password back so I made a new account. I'm ready to smoke again!
  11. nickecarter

    Smoked Pork Loin

    Picked up a small Pork Loin yesterday and smoked it today. Just threw some basic spices on it last night and it sit in the fridge over night. Here is the loin going onto the smoker. About 3/4 of the way done... Took it off to wrap it in foil the rest of the way. Pulled it at 200* and let...
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