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Thanx. So 2nd loin I threw in oven @ 225 while I feed my son got back to it and it was @ 158. I left it wrapped for my wife tomorrow while im at,work.
To re heat can she just throw it in oven at like 350 for 20 minutes or so? Or what would be a good way to reheat?
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This was the smaller of the 2. Good smoke ring jucie n tender. This was at 150 IT wrapped in brought inside. The bigger one stayed on for another 20 min or so. Wrapped that one and threw in oven @ 225 cause it started to drizzle out.
And most important my sons plate
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Figired out I could upload pics to my fish forum and then copy them in here. Well wife went to work with no pork. Its been in forjust over 3 hrs. I think where I really messed up was trying to rush it along so she could have some b4 work. I dumped an extra chimmney full on top of un lit coals...
This how I have the dire box. I think I was smothering it by putting to much charcoal at once but rhis is how it is now 3 hours into it
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And more importantly how the pork is doing
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Ok so todat is the day. I got her going to around 220 b4 I threw them on. I noticed I have to keep my vent open all the way along with my smoke stack to stay around 225. There isnt much wind out today so think thats y im having some troyble keeping my temps. Now I flipped my cooking chambers...
I do all this through my phone and I cant upload pics. But ya just looks like a small chunk off of a tenderloin. Its only about 5"-6" big. I can take pic and send it to u in an email or txt.
I thought they where pork tenderloins too but packageing says pork loin roast there only about the size of a fist maybe a lil bigger. Maybe because they arebt long they just called them roasts. So 160° wont dry them to much? Cause the wife wont eat anything to pinkish. Maybe I'll do 1 till 150°...
So wife had two 1 1/2 lb pork loin roast. It is packaged in its own onion & garlic marinade. I know I had some people tell me to only cook it to 145 IT since they tend to dry out. what temp should I have it at 200°, 225°,or 250°. How long do yall think it would take? 2hrs? I wanted to try and...
Man old school that meat looks so good I want to eat that now :-\
Do u guys think I should put those lil pork loins on the warming rack to smoke in stead of the regular grates? Then maybe they wont dry out so fast.
Ya shes been there for 10 yrs. Sheruns the back office and money but they all love her so they get here what ever she wants freash. Even cut it up any way she asks. Plus she knows a week b4 they go on sale and along with the smoker we bought a 7.0 cubic foot freezer chest ;-) so deffinantly...
O ya do u think I should spray them down with some apple juice/apple cider vinager mix? Or since it was packed in the onion/garlic marande I should just leave it? Should I rub them?
Thanx for the temp tip. I figured they shouldnt take to long. I was holding a consistant 200° at the fair end from the firebox so I figured a couple hours on that end would do them good. I think I might do 1 with bacon and on with out just to see the diffrance. Besides the wife isnt to found of...
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