Smoking in Big 10 country

[big10fan]

Hey everyone.  Long time lurker, first time poster.  Just wanted to thank everyone for all the great wisdom.

First, I'm rocking the ECB.  It does alright for me, as I'm still relatively new at this (only about a year in).  I've done a little bit of everything, but pork is my favorite.  Brisket, pork butts and loins, ribs, chicken, turkey legs, and even salmon have graced my smoker.  I primarily use apple and oak, as I have a friend who supplies me from his wild trees on his acreage.  

Looking to eventually get a better smoker.  Don't need anything big as I have a small family.  Would also like to stay with charcoal, but am open to anything.  Here's a pic of a meat conquest.  Thanks for having me!

 

[s2k9k]

 to SMF!!! We're happy you joined us! That's a Great looking piece of meat, is it a pork loin?

 

[scarbelly]

Hello  and 

to SMF - glad to have you here

 

[dragonmaster194]

That looks great!  Nice to have a friend that can supply you with wood, would he like a friend in Wyoming?  There are little or no oak trees here, but we can buy chunks once in a while.  Glade to see you here, Steve

 

[big10fan]

that first pic is a small shoulder roast.  here is a beautiful loin that i did today.  glad to be here.

 

[big10fan]

i like oak.  works great to keep the fire going and gives a good taste too.  just found out through my brother in law that he knows someone giving away cherry wood.  going to take him up on that!

 

[bmudd14474]

Looks real nice.

 

[smokinhusker]

Hello and welcome to SMF! Now that's some fine looking pork. Details on the loin? I haven't gotten brave enough yet to try one.

 

[big10fan]

Hello and welcome to SMF! Now that's some fine looking pork. Details on the loin? I haven't gotten brave enough yet to try one.

center cut loin is so awesome for slicing up for sandwiches for a big group.  i smoke mine at a pretty high temp (300 or so) till i get to 145 internal.  typical mustard rub with whatever i'm in the mood for for a rub.  sometimes go more sweet, sometimes more spicy.  i wouldn't slow, low smoke a loin, they're too lean for that, would just dry out.  that bad boy above was super juicy.

 

[smokinhusker]

Hello and welcome to SMF! Now that's some fine looking pork. Details on the loin? I haven't gotten brave enough yet to try one.

center cut loin is so awesome for slicing up for sandwiches for a big group.  i smoke mine at a pretty high temp (300 or so) till i get to 145 internal.  typical mustard rub with whatever i'm in the mood for for a rub.  sometimes go more sweet, sometimes more spicy.  i wouldn't slow, low smoke a loin, they're too lean for that, would just dry out.  that bad boy above was super juicy.

Thanks for the reply! I've got a mule deer loin (the last one) marinating and thinking I might stick it in the smoker for dinner. Since venison is so lean, I'll add some bacon strips over it. Thanks again for the info!

 

[big10fan]

Thanks for the reply! I've got a mule deer loin (the last one) marinating and thinking I might stick it in the smoker for dinner. Since venison is so lean, I'll add some bacon strips over it. Thanks again for the info!

how did it turn out?  venison is one thing i've never smoked.

 

[diggingdogfarm]

Welcome to SMF!!!

~Martin