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  1. loinbo5.jpg

    loinbo5.jpg

    • smoking gun
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  2. loinbo2.jpg

    loinbo2.jpg

    • smoking gun
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  3. smoking gun

    Reheat my butt in zip bags

     This is what I do except I just use a large pot of water with the freezer bags. If I have more pulled pork than we're going to eat I freeze it immediately after pulling. I think it keeps its flavor better that way than sitting in the fridge. I also make sure to keep some liquid gold to mix back...
  4. smoking gun

    Pork Loin Roast Q-view

    WOW! They do look good but that's a LOOOONG time for a loin. Must have been the heat problem.
  5. smoking gun

    1st Chicken: Wings and bacon wrapped breasts Qview

    Nothing like nice moist breasts! 
  6. smoking gun

    Grilling Sprays

    I used to do it a lot more, but now I really only spritz chicken wings on the smoker. Gives them a nice golden color and adds a sweet flavor to the skin to complement my spicy rub.  I've heard many times....."If you're lookin' you ain't cookin".....
  7. smoking gun

    1st smoke pork loin roast with Q-view

     Great point! Really that's the best way. If you do reheat it in the oven I'd seal it in foil to try and hold the moisture in.
  8. smoking gun

    1st smoke pork loin roast with Q-view

    I would go ahead and slice it and she can reheat the slices easier. It's easy to dry it out reheating so dont leave it in too long.
  9. smoking gun

    1st smoke pork loin roast with Q-view

     Yes I saw that after I posted. The trick to that is trying to keep temperatures even across the whole smoking chamber. Useful if you're smoking a lot of meat at one time, say 4 of 5 racks of ribs. I got some flat steel plates and bent them in an arc to make tuning plates and have a cast iron...
  10. smoking gun

    1st smoke pork loin roast with Q-view

     Looks great!  Now you're hooked. It only gets better and better from here. One caution, Ribs are tricky to get just right. Don't get discouraged if your first try isn't the "perfect rib". This loin you did is one of the shorter smokes you'll do time wise. With butts, brisket and such you're...
  11. smoking gun

    1st smoke pork loin roast with Q-view

     First thing I did was remove the warming rack to make room for a 10 lb butt. lol  You can also make a temporary 'tuning plate" by removing the charcoal pan and turning it upside down, then hang it in the highest position. (OOPS I see you did this already) Should help even out temps from end to...
  12. smoking gun

    1st smoke pork loin roast with Q-view

     Usually the pork loin roast is just a center cut section of a pork loin. They're packaged in a marinade and I've tried the mesquite and cajun ones and they were very good. I usually cook them on the middle grate of the SNP to keep them away from firebox flames or temp spikes. There are a lot of...
  13. smoking gun

    Can I hold seasoned ribs for a day?

     Lets stick to the topic here Rick.  
  14. smoking gun

    Brinkmann Trailmaster LE

    Would like more info on this smoker. Does it need to be modded like the SNP for even temps and would it need a charcoal basket? Also I see the main chamber is heavier metal, is the firebox the same heavier metal as well? TIA SG
  15. smoking gun

    1st Chicken: Wings and bacon wrapped breasts Qview

    Looks really good, how were they? I usually smoke chicken at higher temps and it doesn't take quite as long. Bacon/chicken/cherrywood is a great combination. I bet they were awesome.
  16. smoking gun

    Smoked Pork Loin

    Loin is one of the easiest smokes you'll do. I run temp at 220 and use a rub similar to Jeffs and it usually takes 3 to 4 hours to get to 145. I wrap it and into the cooler for an hour or so and it's ready to slice. I don't use a bacon wrap and the loin is still nice and juicy. Bacon never hurt...
  17. smoking gun

    Tequila-Jalapeno-Cheddar-Bacon Legs (Q-View)

     Thanks for the recipe!  Hope you had a great time at the beach!
  18. smoking gun

    Screwed Up My Pulled Pork

    Sounds like it was probably the chips and lack of smoke produced. Not familiar with the GOSM myself but there are plenty of folks here that are. Should be someone along shortly with a more informed opinion. Good luck on this batch. The Cajun should kick it up a notch but you might want to try...
  19. smoking gun

    Tequila-Jalapeno-Cheddar-Bacon Legs (Q-View)

    It's just not right to drop a bomb on us like "Tequila-Jalapeno-Cheddar-Bacon Legs" and leave it at that. The picture makes it that much worse! Been droolin' over these for a week lol.
  20. smoking gun

    My frist SMOKE!

    Congrats. Next time include some Qview for us to drool over. Something like this is fine but plated, sliced, individual bones, is even better.  :) (Surrogate Qview) lol
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