I was ready for another smoke, so I got a small piece of pork for a quickie. I was shopping for a small cut of pork loin and this looked right but I did not note the cut on the label - first fail.
We begin. Rinsed, scored, rubbed and resting. But there's already trouble because the rub is too peppery for anyone but me.
I set up the fire, lump framed in maple.
With a sprinkling of small-split oak, I used a torch to ignite. If you haven't tried this method, be aware that it's easy to snuff the torch flame by holding it too close. I had to re-light the torch a few times.
I was relying heavily on the maple for fuel because I was down to the last few shakes of lump. So off we go, for a smoky run.
I like to make a little tray of folded foil, which helps to keep the meat and the grate clean. The perforated duct is spreading smoke across the chamber.
Halfway through, time for some sauce mop love.
But by now I was nearing the end of the lump and starting to rely more on the maple. I was short on heat and long on smoke. And darkness fell so I was working by flashlight. I brought it in when the temp was just barely 145F. It looked good but it was still tough and it had some smoke harshness.
So I put in in the refrigerator overnight. In the morning, I put it in a crockpot, immersed in water, along with dry white beans. It cooked on the covered patio, in 92F heat, among strong thunderstorms. After five hours I brought it in. Then it was the proper pulled-pork texture and the smoke and pepper had mellowed among the beans. I could easily pull off long shreds with a fork, and with a splash of fresh sauce it made sandwiches which got good reviews. So it was a win after all.
We begin. Rinsed, scored, rubbed and resting. But there's already trouble because the rub is too peppery for anyone but me.
I set up the fire, lump framed in maple.
With a sprinkling of small-split oak, I used a torch to ignite. If you haven't tried this method, be aware that it's easy to snuff the torch flame by holding it too close. I had to re-light the torch a few times.
I was relying heavily on the maple for fuel because I was down to the last few shakes of lump. So off we go, for a smoky run.
I like to make a little tray of folded foil, which helps to keep the meat and the grate clean. The perforated duct is spreading smoke across the chamber.
Halfway through, time for some sauce mop love.
But by now I was nearing the end of the lump and starting to rely more on the maple. I was short on heat and long on smoke. And darkness fell so I was working by flashlight. I brought it in when the temp was just barely 145F. It looked good but it was still tough and it had some smoke harshness.
So I put in in the refrigerator overnight. In the morning, I put it in a crockpot, immersed in water, along with dry white beans. It cooked on the covered patio, in 92F heat, among strong thunderstorms. After five hours I brought it in. Then it was the proper pulled-pork texture and the smoke and pepper had mellowed among the beans. I could easily pull off long shreds with a fork, and with a splash of fresh sauce it made sandwiches which got good reviews. So it was a win after all.
Last edited:
