I'm sure it will work---That's an Awesome Idea!!Thanks Bear. Looking forward to seeing how the que mat wrap works for you.
@Bearcarver When you cut the heat back to 100° did you do this to get closer to dinner time, or was it something that needed done for the cook?
The next day (Smoking):
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.
Good Question!
@Bearcarver When you cut the heat back to 100° did you do this to get closer to dinner time, or was it something that needed done for the cook?
I am doing one tomorrow and was looking at yours to get a time average on the cook and noticed the step highlighted above about you reducing the temp.
I personally never let anything come to room temp on the counter. Fridge to Smoker.When everyone is doing this, are you letting the pork/meat sit in the counter before placing in the smoker to let it get to room temp?
I personally never let anything come to room temp on the counter. Fridge to Smoker.
It can't get any smoke on my counter. I would rather let it spend that time in my smoker, at a low temp, with smoke floating by.
Bear
Thanks Bear...
Coming from you that's a real compliment.
I wasn't saying that to be nice---Both of you did a nicer job than the one I did here.Lol. Butchering is not my bag.
Hi Bear,
Got one of your stuffed loins in the fridge and ready to put it on tomorrow. You sure do a nice of job of both cooking' and documenting'.
Got a question if you don't mind???
I notice from the picture of your MES that you don't have a catch pan under the loins - or at least it looks that way. I would imagine that with the "jelly" in the pie filling and the normal dripping from the pork, there would be a fair amount of liquid dripping down, How do you handle that? I guess you cover what's needed with tin foil and let the drips fall, collect them in the bottom tray or the drawer. Do you do anything with them or toss them with the tin foil? Thanks for your help!
Thank you, Bear for the reply!Thanks BP !!
When I did these I just put them on the rack "Naked", but my empty, foil covered water pan was directly below, in position.
You could put a foil pan directly below on the next rack.
Or you could make them 11" long or less, and put them on a wire cooling rack, in a foil pan, like I do most of my 5 & 6 pound Prime Ribs. Then you could save the drippings & see what you got after smoking.
Bear