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Posted: 1/22/2021 7:58:50 PM EDT
[#1]
Take it off the heat at 137 let it carry over. You are using a probe thermometer right?
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Posted: 1/22/2021 7:59:57 PM EDT
[#2]
Quote HistoryQuoted: Take it off the heat at 137 let it carry over. You are using a probe thermometer right? Yes probe for bbq temp and meat temp. |
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Posted: 1/22/2021 8:01:18 PM EDT
[#3]
Quote HistoryQuoted: Yes probe for bbq temp and meat temp. Nice, enjoy. |
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Posted: 1/22/2021 8:02:59 PM EDT
[#4]
3-2-1 ribs are awesome.
Brine the pork butt ahead of the dry rub. Get a probe thermometer with either WiFi or otherwise remote read capability for beef. |
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Posted: 1/22/2021 8:03:47 PM EDT
[#5]
Be patient, hardest part of learning to cook on a smoker is letting it take whatever time it needs....and learn to control the fire if it’s a stick burner
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Posted: 1/22/2021 8:05:13 PM EDT
[#6]
Excellent choice on the bourbon, one of my favorites.
Pork loins are very lean and can dry out easily. So mind your cooker's temp, I'd recommend not exceeding 225, 250 tops, and cook to about 140 deg F internal temp. I like to cut loins open and stuff them, helps keep them moist and tender with the stuffing. |
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Posted: 1/22/2021 8:06:39 PM EDT
[#7]
Quote HistoryQuoted: Yes probe for bbq temp and meat temp. 
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Posted: 1/22/2021 8:15:23 PM EDT
[#8]
Quote HistoryQuoted: What brand probe I suggest thermoworks All probes are not created equally?? Do I need superprobe? Thanks me for the info! Timing and heat regulation seem to be my issue |
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Posted: 1/22/2021 8:20:25 PM EDT
[#9]
Lookin' ain't cookin'.
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Posted: 1/22/2021 8:24:40 PM EDT
[#10]
Go spend a few hours at Amazing ribs website. That will teach you more than you need to know.
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Posted: 1/22/2021 8:26:33 PM EDT
[#11]
Quote HistoryQuoted: Go spend a few hours at Amazing ribs website. That will teach you more than you need to know. Is that the arfcom of smoking?? |
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Posted: 1/22/2021 8:32:47 PM EDT
[#12]
Just throw it in the instant pot
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Posted: 1/22/2021 8:34:36 PM EDT
[#13]
Quote HistoryQuoted: Is that the arfcom of smoking?? Quote HistoryQuoted: Quoted: Go spend a few hours at Amazing ribs website. That will teach you more than you need to know. Is that the arfcom of smoking?? https://amazingribs.com/ |
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Posted: 1/22/2021 8:36:48 PM EDT
[#14]
STOP! 145 internal temperature is considered safe to eat. I usually run my Southern Yankee smoker at 225 degrees in the meat/rotisarea (sic) chamber with the pork loin or chops for about an hour and 20 minutes. Finish at 155 internal temp, they will be done, and flavor and moistness will be good. Rub before smoking with whatever flavor seasoning you think you might like. Variety is the spice.............. .. ... . ... . . . Oh yea..... the Angels Envey...... Excellent choice.
Where you at??? Me and the sweety will be right over! Buffalo Trace here. |
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Posted: 1/22/2021 8:37:42 PM EDT
[#15]
Get yourself a wireless thermometer / Bluetooth .
This equates to less stress and more sipping time. |
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Posted: 1/22/2021 8:41:32 PM EDT
[#16]
Quote HistoryQuoted: Is that the arfcom of smoking?? Quote HistoryQuoted: Quoted: Go spend a few hours at Amazing ribs website. That will teach you more than you need to know. Is that the arfcom of smoking?? |
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Posted: 1/22/2021 8:48:17 PM EDT
[#17]
What smoker do you have?
I have a Weber Smokey Mountain and the best accessory I bought so fas was my Flame Boss 400. Makes smoking an enjoyable and care free event. |
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Posted: 1/22/2021 8:51:20 PM EDT
[#18]
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Posted: 1/22/2021 8:52:02 PM EDT
[#19]
Stuff with sourkruat and some fancy cheese. Smoker set to 225-250 and pull at 155. Perfection.
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Posted: 1/22/2021 8:59:46 PM EDT
[#20]
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Posted: 1/22/2021 9:07:57 PM EDT
[#21]
If you're looking it aint cooking.
Leave the lid/door shut. |
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Posted: 1/22/2021 9:35:55 PM EDT
[#22]
Pork loin I prefer just salt and pepper unless doing a loin roll. I smoke mine at 250 until 135 and it will carry over wrapped up and be perfect. I cut it on my deli slicer and it's beautiful. What wood you using?
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Posted: 1/22/2021 9:39:40 PM EDT
[#23]
Pro tip: when you start smoking butts and brisket, put them on at night before bed, as opposed to first thing in the morning.
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Posted: 1/22/2021 9:42:04 PM EDT
[#24]
Malcolm Reed, How to bbq right
This guy has some good recipes. Pork burnt ends  I like Oakridge Bbq rubs for pork and chicken. Beef, pretty much S&P and a little garlic. What kind of smoker? I have 3 BGE's. 
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Posted: 1/22/2021 9:43:18 PM EDT
[#25]
Oh shit; that’s a tough way to start don’t let it dry out !
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Posted: 1/22/2021 9:49:23 PM EDT
[#26]
Pork loins lack the fat to be good off the smoker.
They are better sliced and seared. |
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Posted: 1/22/2021 9:50:49 PM EDT
[#27]
Ask your butcher for a picnic shoulder. Those make fantastic pulled pork.
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Posted: 1/22/2021 9:54:53 PM EDT
[#28]
1. Costco Pork Belly
2. Burnt Pork ends recipe 3. Your welcome . |
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Posted: 1/22/2021 9:55:46 PM EDT
[#29]
Quote HistoryQuoted: Ask your butcher for a picnic shoulder. Those make fantastic pulled pork. You prefer picnics over butts? |
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Posted: 1/22/2021 9:58:14 PM EDT
[#30]
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