A little mix on this fine day.

[JCAP]

Hey all,
It was a beautiful fall morning here in PA and I wanted to take the morning and try some things on the PBC. Most of it was temp related, lighting etc but it let me cook! I also tried the Embers brand briquettes for the first time. They seem pretty good. Everything was done with cherry chunks too.

I bought a 2.5lb pork loin hoping to smoke the sucker for lunch this week. Then I decided to slice it in half and cook one half normal and one half like a pork butt. Why? I don’t know but I’ve seen some slow cooker recipes that use a loin for pp.

For the normal cook, I used Hardcore Carnivore Red and took the loin to 140F. Paired it with some zucchini noodles cooked in olive oil and garlic.



It was great!

For the PP trial, I covered it with MeatChurch Holy Voodo and let it run til about 195F. I was expecting dry like my moms turkey on thanksgiving. But I was pleasantly surprised! Sure it wasn’t the moist PP we get from a butt, but it was still good. I tossed it in some Carolina Vinegar sauce (Project Smoke recipe) and it’s hanging out now.


And finally, some chuck roast burnt ends. No description needed except that I used Killer Hogs Hot BBQ seasoning, bourbon barrle honey, and some BBQ sauce.


Overall this was a fun day and I learned some new things about my set up with the PBC.

Thanks for looking all

 

[pc farmer]

Looks great. I pulled a loin once. Wasnt bad. Not sure I will do it again.

 

[BrianGSDTexoma]

All looks good. I have done a few of those loins like that back in the day when I thought fat was bad. Some came out really good. This week doing a 4 day fast and having nothing but fat in my coffee. It been awhile since I did those zucchini noodles. Need to get back on the menu.

 

[SmokinAl]

Everything looks delicious!
Al

 

[HalfSmoked]

Nice looking job on the lion done different ways and the to die for burnt ends.

Warren

 

[tx smoker]

Some really looking food there. Love the diversity and less-than-typical use of the loin...but I'm known to be a bit unconventional at times so I can appreciate what you've done.

Robert

 

[JCAP]

Thanks for the likes and comments all. Very much appreciate them!

 

[HalfSmoked]

Thanks for the like JCAP it is appreciated.

Warren

 

[GaryHibbert]

Everything looks great. I really like the sliced loin.
I've thought about using a loin for PP, but mainly because there's so little fat on it, it would make pulling a lot faster. I was afraid it would be too dry, so I've never bothered.
Gary

 

[JCAP]

I've thought about using a loin for PP, but mainly because there's so little fat on it, it would make pulling a lot faster. I was afraid it would be too dry, so I've never bothered.

It is a bit dry. Not too dry and definitely helped by being sauced. Pretty good if the goal is to be healthier but not something I'd do all the time either. Sliced is way better.