First smoke on new smoker

[Woodzman]

Well trying one of my favorites and a couple new items. This will be my first go on my char griller outlaw. I have 2 1# summer sausage sticks on. Then I used the receipe I found on here for Canadian bacon. I made 2# of that also using the 1Tbs tenderquick and 1Tbs Brown sugar per pound. I put it in Monday night and turned it daily. Due to below zero temps I just gave it several rinsed with clean water and ziplocked it and let it sit til today...Sunday. I added 2 Tbs Brown sugar to the storage bag and coated it. The last is a piece of loin I'm trying for pulled pork. I know its a lean cut but I've coated it in garlic and onion powder. I didn't cure it. All went on at 8:30 this morning on preheated smoker running between 200 @ 250.its been on 4 hours and all's going good. The Canadian bacon is in back.Everything is a small batch not wanting to ruin to much if I mess up.

 

[motocrash]

Looks good! That loin's not gonna pull but will be good sliced thin or chunked for some sammies!

 

[Woodzman]

My fiance isn't a big smoked meat fan"hard to believe I know" so I have some loin in the crock pot for unsmoked pp for her and shortly will finish the smoked version there after I pull hers.

 

[old sarge]

Looking good!

 

[Woodzman]

Six hours in and all's good. Everything's at about 120°. I just moved the loin to finish in the crock pot. I maybe finishing the SS and CB in the oven but both have 5 hours of apple smoke and will be awesome however they get finished....I HOPE.

 

[bluewhisper]

Looks like you're on the right track!

 

[Woodzman]

 

[Woodzman]

Pulled pork is done and came out delicious for being pork loin. Definately could use more fat. But good all the same now to finish the SS and CB in the oven

 

[SonnyE]

Wow! Looks great from here!

My wife is another "Non-Smoker" person.

Hey, more for me! ;^)

 

[Woodzman]

Exactly....she does like jerky but other than that its mine....unless my kids are here. That's a totally different story. When they ask for a sample..
It's gone within a night..lol can't always win.

 

[SmokinAl]

I have never used a loin for PP, I always pull it at about 138-140 and after a short rest the carryover cooking brings it up to 145. It's a little pink, but very tender & juicy. I slice it thin & use it for sammies.
However I must say yours looks delicious!
Al

 

[Woodzman]

Ok here is the rest of the finished products. The Canadian bacon is excellent and the same for the summer sausage. 3 Out of 3 yesterday was a good day. The summer sausage and some 7x cheddar and crackers...awesome snack.

 

[bluewhisper]

I'm digging a hole under your fence.

 

[Woodzman]

Well kids are here and breakfast sandwiches are on the menu. Delicious with Canadian bacon.

 

[motocrash]

Very nice! That CB sure did turn out nice!Wish I had one of those sammies to go with my coffee right now.

 

[ptcruiserguy]

Nice job Woodzman, when I use pork loin for pulled pork, I buy a whole Pork Loin. Cut the middle out and use it for boneless pork chops. The ends I smoke till around 145, then wrap in double foil with some liquid (usually Dr. Pepper). Then cook to 200. Wrap in towel and put in cooler for a couple of hours. Then I pull it. Comes out great!!

 

[sauced]

Looks REAL good!!!