Pops brine CSR's

[remsr]

I have been smoking meats for over 20 years and joined SMF 3 years ago in July. I have smoked CSR's many times. I have rubed them and smoked them, I have injected, rubed and smoked them. Last year I started brining and rubbing. I can't say they have ever turned out fantastic, just OK. Also I have never in all the time I have been smoking them considered that there was any difference in CSR's even though I know that lean dense meat doesn't beeifit by hi temp smokes.
The fact is, as I have said before all my smokes were hit and miss until I joined SMF and learned to be consistent.
I am not sure if what I have in the freezer are butt cuts or what? As they have been repackaged. All I know is that they have bones in them, and now I am not sure of what temp to go for. Maybe I can tell by looking at them? I assume I should be looking for fat content???

Randy,

 

[Bearcarver]

 
Your right for loin cut csr's but with butt cut csr's they need to be taken to a much higher temp to cook to be tender like a butt.

I think these are all loin cut so 145-150 I will pull them.  Might give them a quick cold smoke.

Good point, Adam---I should have added, except for Pork parts that need serious breaking down, like a Pork Butt.

Bear

 

[pc farmer]

These are cooking in my SFB vertical with a propane burner in the CC. Using pecan in Todds tube . Mac n cheese under the CSR's.

 

[bmudd14474]

Looking good so far.

 

[pc farmer]

Looking good so far.

Thanks.

Hoping its all done at the same time.

 

[pc farmer]

Well it's done. The wife and I loved the flavor of the meat. A bit spicy but it passes the wife test.

The meat was a bit tough. Not sure why.

The Mac n cheese was perfect. I will be making that alot.

The meat was a experiment I need to work on.

 

[dukeburger]

They look good from here Adam. 

The last time I tried mac & cheese it took on way too much smoke, I need to try it again some day.

 

[pc farmer]

 
They look good from here Adam. 

The last time I tried mac & cheese it took on way too much smoke, I need to try it again some day.

Thanks,   I have done a lot of mac n cheese .  

This one was perfect, very little smoke flavor.

 

[jessejames]

Do you mind sharing the Mac and cheese recipe?

Sent from my XT1585 using Tapatalk

 

[tropics]

Adam them CSRs look great !! If you could share your M&C recipe,I would appreciate it.Thanks Points

Richie

 

[crankybuzzard]

Looks like they came out really nice. If they passed the bride test, you have a keeper recipe!

Love smoked mac and cheese, I too would love the recipe.

 

[dirtsailor2003]

Looking oks tasty Adam! Point!

Was the Mac n cheese a no boil recipe?

 

[remsr]

Water gas and smoke does something to pork that gives it a bacon taste, I know that's going to be fantastic. I miss my gas smoker.

Randy,

 

[crankybuzzard]

Water gas and smoke does something to pork that gives it a bacon taste, I know that's going to be fantastic. I miss my gas smoker.

Randy,

The week it spent in Pop's pickle helped with the bacon flavor too!

 

[Rafter H BBQ]

Tasty lookin meal Adam, YUM ! Thumbs Up

 

[pc farmer]

Sorry for the late reply, busy farming today.

Huge thanks to all that posted, appericate all the kind words.

Here is the mac n cheese recipe.   Super easy and tasty.   I will be making and customizing this a lot.

http://www.smokingmeatforums.com/t/232594/no-boil-smoked-mac-cheese

 

[mike5051]

Those look great Adam!  I didn't know there were loin CSRs and butt CSRs.  I've always smoked to 175-180 and they have been hit or miss.  I never brined them before either.  Nice smoke!

Mike

 

[pc farmer]

 
Those look great Adam!  I didn't know there were loin CSRs and butt CSRs.  I've always smoked to 175-180 and they have been hit or miss.  I never brined them before either.  Nice smoke!

Mike

Thanks.

You can see the rib bone on the 2 on the right.

The one on the far left is a butt cut one.  The one next to it might be a loin cut one.   not sure.

 

[Bearcarver]

Well it's done. The wife and I loved the flavor of the meat. A bit spicy but it passes the wife test.

The meat was a bit tough. Not sure why.

The Mac n cheese was perfect. I will be making that alot.

The meat was a experiment I need to work on.



 

Yup---Those look Great !!

---

Looks very much like the color of Bacon-on-a-Stick!!

I will be Dry curing some of these in the future!!

Thanks Adam,

Bear

 

[remsr]

I have never had them come out melt in your mouth tender no matter what I do. Jeff put them in a pan for an hour to an hour and a half after they hit 180. I might try that.
Yours sure look good not to mention the Mac and chees, I have never tried smoking Mac and chees but now I will.

Randy,