Smoking a rack of pork!! QView added

[tattooed smoker]

I'm just givin my .02 worth in ? But I don't see that being done and if so it's prolly gonna be tough as shoe leather ?? But let me no how it turns out and let's see some good pictures of hue process ??

 

[scooper]

Those things are brined in a 10% solution of pork broth and sodium.  They are butter knife tender as long as you don't over cook them.  I made one last night.  Thread posted.

 

[slief]

After reading your post, I was at Costco yesteday and picked one of these pork racks up. Its seems you started something here as smoked pork racks have been very popular here in the last few days.  

I decided to follow your recipe and plan on smoking it today.Its been marinating overnight. Its raining here in So. Cal so I am hoping that won't complicate my smoke. I have an MES and an AMNPS but I am think the wet weather might make it difficult to keep the AMNPS burning so I might just throw chunks of wood into the MES. We will see later today. I will put a post up once I get things rolling and give you the credit you deserve for what looks to be a great recipe!

Thanks for sharing!

 

[teebob2000]

Originally Posted by slief  

Its raining here in So. Cal so I am hoping that won't complicate my smoke.

That's probably the key!!  When I did mine I had huge wind gusts, and then a driving rain about an hour before completion so yours will turn out great, I'm sure!!!  

 

[teebob2000]

I'm just givin my .02 worth in ? But I don't see that being done and if so it's prolly gonna be tough as shoe leather ?? But let me no how it turns out and let's see some good pictures of hue process ??

Errrr...  not sure what you're getting at?  It was 2.5 hours w/ .5 rest for a 5# roast at ~250F, reaching an IT (internal temp) of 155F, what about that do you find not believable that it would turn out the way it did?  I did post a lot of pix, what were you looking for?

Easiest thing is for you to try one!  They're fabulous!

 

[Bearcarver]

Wow!!!

Another one I missed during my AWOL time!

Looks AWESOME !!!!!!

And those Taters are over the top, Too!!!!

Thanks for showing!

Bear

 

[smoking shawn86]

nice pics

 

[smoking shawn86]

nicely done

 

[tattooed smoker]

I wasn't tryn to be smart about it I never tryed one ? I have tryed some of the pre packed pork loins and was very disappointed that's what I made my opinion on ? Sorry if I strode on any toes didn't mean it as a insult by any means !!! I don't have a Costco close to me so I haven't seen em but there's one in Memphis TN. And will go see if I can find sum cause that wood be great for a quick supper !!!! Cause I cook my homemade ribs for like 51/2 hrs . Sorry again for any negativity none intended! Phil

 

[eman]

Big difference in a trimmed loin and a rack. I have to say that a loin ,even a  stuffed is one of, if not my least favorite things to smoke.

Just not enough fat to keep it moist or give it much flavor.  The rack has the Bones(flavor) and fat (moisture).

 

[teebob2000]

Yes, I agree about loins.  They're great roasted in the oven, I've had varying results in the smoker.

 

[smokinnyc]

Teebob - you're a rock star.  Picked one of these up on a Costco run and did a search for smoking methods.  Followed yours exactly (except I just used apple chips) on my Masterbuilt with stellar results.  Will definitely have a lot more fun with this cut!

 

[randyt58]

Been thinking of doing one of these. Was in Costco tonight. They had the vac pak'd ones for $3.29 and some that looked meatier and were seasoned in store for $4.29. Didn't really pay attention to the seasoning on the 'ready to smoke' one but I will probably get the vac pak and do my own thing on it.

 

[randyt58]

Ok, I grabbed one of the pre-seasoned ones from Costco tonight. Lot more meat than on the cryovac version. This one is frenched AND tied. I am not sure the weight, Guessing about 6 pounds by the price.

I will try to remember to photo document as I go.

Randy

 

[myquest]

I took one of these and mixed EVO and garlic with about a half a cup of Jeff's rub, rubbed it down good and used the 3-2-1 method like I was making ribs. This was crazy good, leftovers for enchiladas tonight!

 

[shipwama]

Going to tackle one of these this weekend. I will try to get some Q View going as well

20170714_211154.jpg

• shipwama
• Jul 14, 2017

Just got the rub done and can't wait to smoke it in the morning. Going to do some potatoes as well.

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• shipwama
• Jul 15, 2017

Just over an hour and a half in the heat running about 225. Looking delicious. Also have a few other things I wanted to try from this forum- a cranky onion and some potatoes in there.