getting ready for the holiday meal (q view)

[-devil-]

(posting this in here, because it contains beef n pork, if a mod prefers move it to one of those two forums... couldn't decide which it should be in hah!)

just a 10lb pork loin and an 8lb brisq done in Jeffs rub ... and using some Hornsby's Crisp Apple (hard cider) to spray it from time to time... been on the smoker for about 2 hours so far...

not eating till tomorrow .. but getting em ready while the weather is clear ...

 

[big-fokker]

Lookin' good already

 

[bigarm's smokin]

I never thought about the hard cider as a spray. As good as that stuff tastes, it must be great as a spray on the meat. Good idea my friend.

 

[pigcicles]

Looks awesome so far -

- What time should I be there for dinner???

 

[-devil-]

i had a bottle in hand while i was going out to check on the meat ... when i remembered people talking about using apple juice ... and well uh ... its apple juice ... kinda ... just with a kick ... hehe it smells great right now .. once it has heated up and mixed with the rub ... otta be real good ...

 

[-devil-]

i am shooting for 6 or 7 tonight ... but may be a bit longer .. first time i have tried smoking stuff with the outside temp in the 40's ... so taking a little more work keeping the fire temp up more .. and i can't leave the top open for long or it all cools down quickly ...

oh the joys of smoking outside .. in the open .. with no cover lol

 

[-devil-]

going to check the temps in a bit ... should be over 150 ...

cooking all of these to pull apart ... so once the temp is higher will foil em up real good and then leave em on for a while longer....

 

[brentman0110]

Looking Great! Pulling the loin too? Bet that will be great!

 

[-devil-]

yeah pulling the loin as well ... the beef just hit 185 ... so i have it foiled up now .. and monitoring the temp in the pork ... temp is dropping outside so looks like it is a good thing i bought 3 bags of coal ... may have to use all three to finish this up ... hah

but it is smellin real good ... with the hard cider and jeffs rub on em....

 

[seaham358]

Looks real good...
Making me want to fire my smoker up this week. I could go for some Pork loin!!!!

 

[-devil-]

pulled one of the beef off for super ... so here is my PoV right now ... Mmmmm

the hard cider works great! ...

still got a few more hours on the pork...

 

[capt dan]

Never heard of anyone pulling a loin before, have you had good luck with that? It all looks great. What kind of smoker do you have?

 

[-devil-]

me either, so i will find out ... it is just what was on for a good price (1.10lb)

i am sure it will turn out ok ... is taking a bit to reach temp tho .. almost at the 'done' stage ... then a bit more for pulled ... might finish it off in the oven tho .. temp now outside has dropped to 33 ...

as for the smoker ... its one of those round ones .. with a box on the side of it .. and a lot of rust holding it together ...

 

[capt dan]

Hey I got one of them too. It looks like you have a brinkman to me, because of the bracket behind the lid. Does it have a straight exhaust pipe or one with a dogleg in it? I have a charbroil. The reason I asked was the fuel consumption. Thats alot, unless you are using briquettes. But if you are using briquettes, you must have a pile of ash to fill half a 5 gal bucket. I use Royal Oak lump in the 20 lb bag, and thanks to the modifications and the shack that it stays in during the winter, I can get through a 10-12 hr smoke with less than one bag, and the ash accumulation is about enough to fill a gallon zip lock,half full.

I am also interested in the ability to pull a loin, I am just a beginner, and love this site, and all the helpfull folks here, I have always thought that loins were too lean for pulling, and should only be smoked to 160 max. So that is why I am asking. It all looks good, I hope it is.

 

[-devil-]

yeah i think it is a brinkman .. i know it is close to 20 years old ... the pipe has a slight bend in it when it exits the main body ...

i am using lump coal .. in a red bag .. will have to check outside to get the brand again ...

its the first time i have gone through so much coal .. i just figured it was because of the outside temps ... it is fully exposed in the weather ... and right now there is a nice breeze blowing (is 31 now outside) ...

this loin wasn't all that lean ... had a strip of fat on one side ... and the meat it's self had some marbling in it ... but we will find out tomorrow hah ...

the only things i have really done to my smoker is wrap one of the handles with rope (wood broke off) ... have a screen in the bottom of the side box so the ashes fall through it ...

have another screen leaning at an angle in the main area to partially block the opening to the fire box (with foil covering half the screen) ... and a metal pan sitting under it that i keep filled with water ...

it works, till i can get a better designed peice .. and build a place to keep it covered ...

 

[bustedluckbarbq]

Wow that looks pretty yummy there brother.... great qview!

 

[-devil-]

thanks it turned out great! ....


just a note about the pork loin ... ended up wraping it in foil at 190 and pulling it off the smoker about 2 hours later ...

meat was not dry at all ... but it did fall apart ... was perfect! ... just some nice bbq or dipping sauce and it was good to go ...

still got one more sitting in the fridge .. will snap a pic when i chop it up and post in this thread for those that were curious about smoking a loin for pulled instead of just sliced.

 

[johnnie2130]

what does wrapping it in foil do for the meat and how do you know when to do that? i'm still learning so i don't ruin any meats!

 

[-devil-]

someone else can prob explain it better then i can ... but i wrap it up when it reaches the approx temp of being 'done' ... so that it will hold in the rest of the juices while it sits in the smoker for a bit more and finishes cooking to a higher temp ...

same thing with putting it in an ice chest afterwards wrapped in a towel .... that lets it hold it's temp for several more hours .. slowly cooking it a bit more .. and lettting the juices redistribute in the meats ...

if you haven't signed up for the 5 day course that jeff offers .. i reccomend doing so ... i learned quite a bit from that ... =)

 

[richtee]

You can always "lard" the loin. I did a beef tenderloin a while back that way.
http://www.smokingmeatforums.com/for...highlight=beef