Weekend Smoke first plateau.

[wavector]

I started brining and marinating Thursday afternoon. Rubbed two butts, ribs, brined tenderloin and two yard birds let sit in frig until Saturday morning at 4 a.m. when the smoking began. Excited about the smoke, I woke up at 2:30 a.m. to start the prep. I began with the butts, ribs and tenderloin. Smoker temp stayed at about 210 throughout the smoke, reaching 250 and staying there a couple of different times. The downside temp occurred when it started to rain Saturday afternoon. I saw it coming and tried to prep but it came too quick (it didn’t affect the smoke overall). After pulling the loin I then put on the two yard birds that had been brining for a day and a half. Did the 3-2-1 method for the ribs, and they came out almost boneless. The Pork Loin with Mahogany sauce was excellent. Had the wife whip up the Mahogany sauce. As for the butts, they weighed five pounds apiece and took 14 hours to reach the plateau 196 and 198 respectively. The loin took about 3.5 hours with about a one inch smoke ring. Threw on some brats towards the end for a snack, great snack. Next time, I have to try some fattys. Probably could have smoke some last night after the butts because the smoker stayed at 250 long after the smoke. However, the Auburn Tigers football game was on and I wanted to watch it. Got enough butt to last through October.

Thank you for all of the help.

I love this thing called smoke.

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[meowey]

Laptop shorting out from the drool! That looks like a well loved cast iron skillet!

Take care, have fun, and do good!

Regards,

Meowey

 

[peculiarmike]

First saw blade damper I've seen. Ingenious!

 

[flash]

Very nice. Now you said you brined the loin. Did you then add a rub to it before putting on the smoker?
I am marinading one right now in Mojo and was wondering if I should also add a rub before I put it on ??

 

[johnd49455]

Excellent looking smoke

When I first started doing ribs I got them so the bones fell out. I did learn from the wealth of knowledge on SMF that meat falling off the bones on ribs is overdone. Ribs need a little "bite" to get the meat off the bone. The meat that I do to have it falling off the bone & falling apart are the butts for pulled pork.

Keep up the good work & thanks for the pics.

 

[wavector]

I did. A little rub won't hurt, and mustard to help it stick. However, next time I'm using honey to make it stick. I'm going to use honey on my butts, loins and ribs to make the rub stick. I was going to apply the honey and refrigerate, then apply rub and continue to refrigerate for at least 24 hours.

Shake's Honey Brine :


1 Cup Kosher Salt.
2 Tbs Morton Tender Quick (less of this and replace with ginger)
3 Bay Leaves
1/4 Tsp Ground Clove
1/2 Tsp Pickling Spice (I'll replace with Mrs. Dash)
1 Cup Honey
1 Gallon Water

After Honey brining, I'll dry and apply the Sticky Stuff.

My new rub for two 5 pound butts:

Sticky Stuff

1 cup honey
1/2 cup molasses

Actual Rub

1 tsp. cumin
1 tsp. ground celery seed
1 tsp. ground coriander seed
1/3 Tbsp. garlic powder
1/2 cup paprika
1/3 Tbsp. rosemary (ground in mortar and pestle)
1 cup light brown sugar
1/3 Tbsp. ginger

I’m only using a little bit of the sticky stuff before the rub, then after the meat sweats from the rub, I’ll apply the rest of the honey/molasses and continue the refrigeration. I'm buying a coffee grinder or a spice mill.

We like sweet pork. Next, time I was thinking of trying some ribs with just salt and pepper, too.

 

[wavector]

Yeah, I think the 1 in the 3-2-1 method may have been too long. The meat's great, but the over exposed bones may be due to being too hot or too long. The meat came out great though. It's tough to see the meat in my smoker. I need a horizontal with a fire box.

 

[mossymo]

Very nice report on your smoke. Loved the saw blade damper, now I have to go find something in the fridge to eat, you made me hungry.....

 

[deejaydebi]

Looks great Wavector! Fine job and great post!