This was my second attempt at smoking and first at Q-veiw

[onewondershow]

So I picked up a pork loin from Costco and I dry rubbed the outside which I had coated with mustard. Despite what everyone says I thought I'd still taste the mustard but you really don't.

2012-10-23 11.14.07.jpg

• onewondershow
• Oct 24, 2012

I have the masterbuilt 7 in 1 from cabelas and I've had a little trouble keeping the temperature steady so far it either climbs to high or to low when I make adjustments. Most of the time I managed to keep it in the sweet spot between 225-250. It took around 3.5 hours to reach 140 but I think it would have been faster if the temp stayed more uniform because some of the dips went kind of low. Here it is after the 3.5 hours smoking.

GEDC0310.JPG

• onewondershow
• Oct 24, 2012

GEDC0311.JPG

• onewondershow
• Oct 24, 2012

GEDC0312.JPG

• onewondershow
• Oct 24, 2012

GEDC0313.JPG

• onewondershow
• Oct 24, 2012

GEDC0314.JPG

• onewondershow
• Oct 24, 2012

I have to say it came out very good especially being only my second attempt. The meat was juicy and tender with lots of flavor. I used cherry wood chips soaked for an hour in water. I have to say this was a lot of fun and my family really enjoyed it. There was nothing left when I tried to go back and have a piece later on ( who doesn't love a late night snack.) boy was I disappointed. The true measure to me of how good it was was when my wife came home from the supermarket and told me she picked up 2 more pork loins lol. Any tips or advice greatly appreciated.

 

[pgsmoker64]

Nice job on the q-view.  I hope it was tasty!

Check out this thread on resting the meat and notice the difference in texture after the meat rests.

http://www.smokingmeatforums.com/t/129029/give-it-a-rest-already

Keep on smoking and keep posting the q-view.  Wish I was there to help you enjoy that loin.

 

[jp61]

Sounds and looks real good! Job well done! 

 

[oldschoolbbq]

   ,   nice...keep it coming

 

[venture]

Looks good!

We are at that time of year where temps are harder to maintain with some units.

Then again it is cooler and more fun to smoke than in the 100 deg heat.

Good luck and good smoking.

 

[onewondershow]

I did let it rest for about 30 minutes forgot to mention that. I've learned that lesson from all the years of grilling steaks on my BBQ and making roasts in the oven but thanks it is an important step. I have really learned a lot from the forums and I think it has helped me get a good start on smoking.

 

[mauismokemeats]

Looks good to me,

It only gets better as you go.

Nice pics.

 

[jrod62]

Nice Thumbs Up

 

[jarjarchef]

Looks good. Keep up the cooking.

 

[jarjarchef]

Not sure if you got the gas or the electric model. So on assumption of it being the gas version. I have noticed where people who use gas smokers replace the valve with a needle valve for better temp adjustment control.. Just a thought..

 

[mike johnson]

Looks good. You might want to throw an 8 in. piece in pops brine for 10 days and smoke up some canadian bacon. Just an idea with 2 whole pork loins.

 

[smokey mo]

I remember the first few smokes....and the pizza that came to the house because it sucked.  Fast forward and we now have people that call and ask if we will fire up the BBQ.

It will come soon enough.  It looks great well done.  You are ready for some beef now.  A nice sirloin roast is a great early smoke.

Well done keep it coming.

 

[onewondershow]

Yes it is the gas version and I had read about the needle valve on another post I do think I'm going to get one, next I also want to try using the lump charcoal for a smoke figuring on better flavor and a more evenly controlled temp. I have to say I like the smoker a lot despite it having a few small flaws. I also plan on maybe making a few small mods. I saw a post here where someone bent the water try to allow more access for adding wood chips and coals and I think that would be help full. When you guys mop the meat how much liquid are you putting on because I think I want to try doing pulled pork. My first experiment was a pork but and it tasted pretty good but I've also figured out a number of things I did wrong?

 

[so ms smoker]

So I picked up a pork loin from Costco and I dry rubbed the outside which I had coated with mustard. Despite what everyone says I thought I'd still taste the mustard but you really don't.

2012-10-23 11.14.07.jpg

• onewondershow
• Oct 24, 2012

I have the masterbuilt 7 in 1 from cabelas and I've had a little trouble keeping the temperature steady so far it either climbs to high or to low when I make adjustments. Most of the time I managed to keep it in the sweet spot between 225-250. It took around 3.5 hours to reach 140 but I think it would have been faster if the temp stayed more uniform because some of the dips went kind of low. Here it is after the 3.5 hours smoking.

GEDC0310.JPG

• onewondershow
• Oct 24, 2012

GEDC0311.JPG

• onewondershow
• Oct 24, 2012

GEDC0312.JPG

• onewondershow
• Oct 24, 2012

GEDC0313.JPG

• onewondershow
• Oct 24, 2012

GEDC0314.JPG

• onewondershow
• Oct 24, 2012

I have to say it came out very good especially being only my second attempt. The meat was juicy and tender with lots of flavor. I used cherry wood chips soaked for an hour in water. I have to say this was a lot of fun and my family really enjoyed it. There was nothing left when I tried to go back and have a piece later on ( who doesn't love a late night snack.) boy was I disappointed. The true measure to me of how good it was was when my wife came home from the supermarket and told me she picked up 2 more pork loins lol. Any tips or advice greatly appreciated.

  If your wife loved it and you loved it, do you need any more tips or advice? Sounds like you nailed it the first time!

   Mike

 

[jarjarchef]

Here is a link to my rub. On the page are a few links to cooks I have used it for. They have logs of cook temps and times. I don't really mop anymore. I may spritz a bit if it is looks dry, but usually don't. Mine went fast, but I always plan for the longer times of 2hr per pound for pulled pork. The one time I planned on a shorter cook time, I was very late, so I plan on the longer times and if shorter then I get some time back and a few snacks before everyone else. :biggrin:

http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe

 

[billdawg]

Great looking pork! Another variation you might think about is to pull the loin at a lower temp (125-130), let it rest, and then cut thick chops and sear them to finish them off. I have done this several times and it turns out really nice. Keep up the good work!

 

[onewondershow]

Thanks everyone for the advice and tips. JARJAR I am going to try your rub it sounds great. I am going to try and make pulled pork tomorrow, If I have time to do it I will post some more q-view. 

 

[vegassmokeout]

looks good

 

[biged92]

Nice looking cook.  Keep up the good work.

 

[teleburst]

Nice work! Keep smoking!