Nothing knew here for me, but maybe someone will see this and give it a try. This is almost as cheap as chicken, well this one was but........
Love your butcher, Pork chops on sale for 1.39/lb. I don't want mine cut up, butcher gets a break and losses nothing. This ended up being a 7 rib roast and I cut it in half. Why you ask? Because We didn't eat a 3 bone piece. Now the other half is ready for another meal.
Using my own Pork Brine which I admitt is a little sweet but thats how I like it.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
1 tsp. #1 Cure
I boiled everything together in 2 cups of the water except the extract and the cure, allowed to steep. Used 2 cups of Ice to cool and added the extract and the cure. Then poured over the meats in the ziploc's. Empty specialized brining containers.
A little secret, I notch the back bone now so large thick "chops" are more easily cut for plating. You can ask you butcher to do it also.
Three days in the reefer getting all happy happy.
Pulled, rinsed, patted dry and fan dried while loading up and starting my brand spanky new AMAZIN Oval Adjustable tube. Which I waaaaaay over stuffed, its so much better you have to relearn how much smoke to use. Guys its impressive! BTW That's my pattened Oval Tub hanger. Wrap around air flow and ..... takes up no cooking space while locking the expandable tub in your chosen position. <chuckles>
I jacked the temperature up a little this time from 220 (my normal smoke temp) to 250. I put in a new heating element and it not nearly as hot as the last one. Meaning, its less responsive.
Everything in the little MES30 walked away.
BTW I am trying a 2 foot long 3" PVC extension above my vent. That may also have something to do with the available smoke and the recovery response time also. It dang sure likes those pellets too! LOL Its OK, I just bought 5 more bags of pellets from Todd while on sale. Getting ready to make sausage and andouille maybe.....
Back to the pork rib roast.
Took about 4 hours at 250, and its waaaaaaay over smoked with hickory and apple. 165 IT, I pulled , rested as long as I could stand it, sliced and served.
Ok, I sliced it.................
Plated?
The picture doesn't do it justice. That's red beans & rice with fresh andouille, silver Queen corn, and the salad was tomato, onion, avocado. The pork was so tender, juicy, delicious....... I had planned on cooking it yesterday, but head it an extra day. Its what smoking is all about, not expensive cuts of meat, its about down and dirty cheap that you make more delicious than that expensive cut.
I am not real sure exactly how I made this work tonight, but gonna play around with it some more.
Some of the cooks missed..............
Grilled chicken, home made smoked cajun sausage.
Or the bread and butter item, a chicken....... This one brined and cured........ZOMG!!! it was good!
Thanks for looking in, maybe I can figure this thing out again.
Love your butcher, Pork chops on sale for 1.39/lb. I don't want mine cut up, butcher gets a break and losses nothing. This ended up being a 7 rib roast and I cut it in half. Why you ask? Because We didn't eat a 3 bone piece. Now the other half is ready for another meal.
Using my own Pork Brine which I admitt is a little sweet but thats how I like it.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
Tiger sauce
1/4t. Thyme
1C Apple cider
1/4C Maple syrup
½ T Maple extract
1 tsp. #1 Cure
I boiled everything together in 2 cups of the water except the extract and the cure, allowed to steep. Used 2 cups of Ice to cool and added the extract and the cure. Then poured over the meats in the ziploc's. Empty specialized brining containers.
A little secret, I notch the back bone now so large thick "chops" are more easily cut for plating. You can ask you butcher to do it also.
Three days in the reefer getting all happy happy.
Pulled, rinsed, patted dry and fan dried while loading up and starting my brand spanky new AMAZIN Oval Adjustable tube. Which I waaaaaay over stuffed, its so much better you have to relearn how much smoke to use. Guys its impressive! BTW That's my pattened Oval Tub hanger. Wrap around air flow and ..... takes up no cooking space while locking the expandable tub in your chosen position. <chuckles>
I jacked the temperature up a little this time from 220 (my normal smoke temp) to 250. I put in a new heating element and it not nearly as hot as the last one. Meaning, its less responsive.
Everything in the little MES30 walked away.
BTW I am trying a 2 foot long 3" PVC extension above my vent. That may also have something to do with the available smoke and the recovery response time also. It dang sure likes those pellets too! LOL Its OK, I just bought 5 more bags of pellets from Todd while on sale. Getting ready to make sausage and andouille maybe.....
Back to the pork rib roast.
Took about 4 hours at 250, and its waaaaaaay over smoked with hickory and apple. 165 IT, I pulled , rested as long as I could stand it, sliced and served.
Ok, I sliced it.................
Plated?
The picture doesn't do it justice. That's red beans & rice with fresh andouille, silver Queen corn, and the salad was tomato, onion, avocado. The pork was so tender, juicy, delicious....... I had planned on cooking it yesterday, but head it an extra day. Its what smoking is all about, not expensive cuts of meat, its about down and dirty cheap that you make more delicious than that expensive cut.
I am not real sure exactly how I made this work tonight, but gonna play around with it some more.
Some of the cooks missed..............
Grilled chicken, home made smoked cajun sausage.
Or the bread and butter item, a chicken....... This one brined and cured........ZOMG!!! it was good!
Thanks for looking in, maybe I can figure this thing out again.
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