Hanging Rack of Pork

[EdP]

After I saw one of civilsmoker’s cooks, it looked great and I have the same Kirkland rack of pork, so I’m not reinventing the wheel. Trimmed it a little and sliced the diamond pattern. Mustard, rub, and maple syrup cooking on some hickory and cherry.

I’m hanging it, for no other reason than I can hang meat in my smoker now.

 

[Sowsage]

I'll be hanging around for this one. So far looks top notch!

 

[chopsaw]

Looks great !

 

[SecondHandSmoker]

Looking good.

If memory serves me right, civilsmoker brined his in some leftover unused turkey brine.

 

[EdP]

First time I’ve run the smoker and the meat was ready way earlier than expected.

This cooked a lot quicker than I planned. I assumed it would take about four hours @nd I’d turn the temp up for the last hour to get it to crisp up, but it was ready in about three. I wasn't really able to let it run long at the higher temp and didn’t want it to dry out.

On the plus side it was super juicy and tasty.

I also noticed when you hang this type of cut, the top dries out a little.

Next time I’ll plan better.

 

[EdP]

Looking good.

If memory serves me right, civilsmoker brined his in some leftover unused turkey brine.

He did this twice, one was brined, the other wasn’t. I posted a thread about brining the other day and it was pointed out this is pre-injected, so I didn’t brine.

 

[Sowsage]

Boy that sure looks good! I'll take a slice of that any day!

 

[SecondHandSmoker]

Now that you mention it, I remember the thread.

Seems like it is getting more difficult to find cuts that haven't been preinjected at the "factory".

Oh well, I reckon that is what the majority wants; backyard pit star with all the raves and without all the work.

Anyway, the rack looks like it turned out great from my point of view.

 

[civilsmoker]

Looking good.

If memory serves me right, civilsmoker brined his in some leftover unused turkey brine.

He did this twice, one was brined, the other wasn’t. I posted a thread about brining the other day and it was pointed out this is pre-injected, so I didn’t brine.

looks good and you are correct I have done it both ways, the brine version was a bit juicier and yes you have to be sure to have the heat equal cause if it goes much past 150 it will get dry and tuff.

it’s a fun cook as it is short and yummy!

 

[EdP]

looks good and you are correct I have done it both ways, the brine version was a bit juicier and yes you have to be sure to have the heat equal cause if it goes much past 150 it will get dry and tuff.

it’s a fun cook as it is short and yummy!

I should’ve asked you how long it took. I expected about 4 hours and I planned to up the temp for that last hour, like your cooks.

It was ready in three so I didn’t get a chance to run the high temp long and it didn’t get that nice bark you had.

 

[civilsmoker]

I should’ve asked you how long it took. I expected about 4 hours and I planned to up the temp for that last hour, like your cooks.

It was ready in three so I didn’t get a chance to run the high temp long and it didn’t get that nice bark you had.

that’s what’s cool about the cook is you get tender juicy pork without the long cook. The next time you will know the timing. The mustard needs that higher temp to create the magic.

still looks like it turning out pretty good from here though!!!