ddow229
Meat Mopper
I smoked my first smoke today. I did a 4+\- pound pork loin. I used a tub of brown sugar, coarse sea salt, black pepper, paprika, onion and garlic powder, ground mustard and turmeric. I use mustard as a binder. I had some oak that has been down for about two years and split them pretty fine. The first two I used were a little bigger than I needed but they worked.
This was all a learning event. I tried to keep the temp between 225 and 275 but chased it all up and down the thermometer. I am cooking on a Oklahoma Joe’s Longhorn so it has a small cook area. But I was successful and got the internal temp I was looking for145, and then throw on some Mac and cheese for about 45 minutes at 350ish.
In the photos you can see the progression start to finish. My wife air fried potato wedges that had some spicy rub on them as well.
Hot, sweaty, full
This was all a learning event. I tried to keep the temp between 225 and 275 but chased it all up and down the thermometer. I am cooking on a Oklahoma Joe’s Longhorn so it has a small cook area. But I was successful and got the internal temp I was looking for145, and then throw on some Mac and cheese for about 45 minutes at 350ish.
In the photos you can see the progression start to finish. My wife air fried potato wedges that had some spicy rub on them as well.
Hot, sweaty, full
