Can't think of a better reason to fire up my smoker than catering my own wedding. It started this last weekend when I went lookin' at babyback ribs but found some real nice pork loin on sale fore $1.79/lb. Bought a nice 10# slab, cut it into 4 chunks. 2 for Teriyaki and 2 for BBQ flavor. Made some brine for each.
For the T yaki I used 1/2 cup kosher salt, 2 cups Kikoman Tyaki marinade, 1 Tblspoon, garlic, 1 Tblespoon onion powder and 1 teaspoon ground ginger.
For the BBQ I used 1/2 cup kosher salt, about 2 cups Kraft Mesquite BBQ sauce, 1 Tblspoon onion powder, 1 teaspoon garlic, and 1 teaspoon ground sage.
After soaking in the brine for 4 days I fired up my smoker to an IT of 200* with cherry wood chips. Had some sausage dogs needing to get eatin so I put them in for the first hour and a half.
8:30 a.m. smoker smokin, good book and fine coffee, great start to
a great day !
10:20 a.m. - time to pull the dogs. IT on the pork at 136*
11:45 a.m. - hit the magic 145* mark. Pulled the loins, wrapped 'em in foil and towels ( I don't have a cooler so just left em wrapped in the towels for 30 minutes ). I did baste the BBQ chunks one time with barby sauce at the 10:20 a.m. mark.
I was a little worried the long brine time would result in a salty meat but it came out wonderful. The flavors were rich and subtle and the meat is juicy juicy juicy !
I saved a chunk for dinner and vac packed and froze the rest to be thawed out and warmed up for the wedding feast in July. Gonna also smoke a pile of babybacks, western beans and BBQ chickens served with corn on the cob, smoked-tater salad, watermelon, and cherry and apple pie. More of that story as it happens
.
Happy smokin y'all ! - Ed
For the T yaki I used 1/2 cup kosher salt, 2 cups Kikoman Tyaki marinade, 1 Tblspoon, garlic, 1 Tblespoon onion powder and 1 teaspoon ground ginger.
For the BBQ I used 1/2 cup kosher salt, about 2 cups Kraft Mesquite BBQ sauce, 1 Tblspoon onion powder, 1 teaspoon garlic, and 1 teaspoon ground sage.
After soaking in the brine for 4 days I fired up my smoker to an IT of 200* with cherry wood chips. Had some sausage dogs needing to get eatin so I put them in for the first hour and a half.
8:30 a.m. smoker smokin, good book and fine coffee, great start to
a great day !
10:20 a.m. - time to pull the dogs. IT on the pork at 136*
11:45 a.m. - hit the magic 145* mark. Pulled the loins, wrapped 'em in foil and towels ( I don't have a cooler so just left em wrapped in the towels for 30 minutes ). I did baste the BBQ chunks one time with barby sauce at the 10:20 a.m. mark.
I was a little worried the long brine time would result in a salty meat but it came out wonderful. The flavors were rich and subtle and the meat is juicy juicy juicy !
I saved a chunk for dinner and vac packed and froze the rest to be thawed out and warmed up for the wedding feast in July. Gonna also smoke a pile of babybacks, western beans and BBQ chickens served with corn on the cob, smoked-tater salad, watermelon, and cherry and apple pie. More of that story as it happens
Happy smokin y'all ! - Ed
