Who likes to smoke their meat?

qclabrat

Well-Known Member
I do my brines light so able to keep in for 2 days. Quick rinse and the pieces are nice and firm. Will dry in the basement for a day before ready for Apple and Peach wood smoke.
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qclabrat

Well-Known Member
4 hours of apple, didn't feel like splitting some cherry or peach wood I had. I need a better smoker which can start slow at 120F for the first hour. Still had some white stuff ooze out, albumin. Used pans of water to lower the temp but 120 is always a challenge. Keeping two pieces and freezing the rest for family in the mother land.
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ekuhn

Well-Known Member
Ribs and a pork tenderloin, ‘cause someone doesn’t like ribs.

Tried to keep at 275 on my Weber kettle. Used the basket for the charcoal and hickory, but 275 was the high end of the range. Tenderloin was great, smoke ring is there, just light. 2.5 hour cook with a seat before the last hour. Ribs were excellent. Used the Texas crutch for a 4.5 hour cook time.

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qclabrat

Well-Known Member
Ribs and a pork tenderloin, ‘cause someone doesn’t like ribs.

Tried to keep at 275 on my Weber kettle. Used the basket for the charcoal and hickory, but 275 was the high end of the range. Tenderloin was great, smoke ring is there, just light. 2.5 hour cook with a seat before the last hour. Ribs were excellent. Used the Texas crutch for a 4.5 hour cook time.

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Both look great, I've never thought to do pork tenderloins
Jeff says to smoke it at 225F for 2 hrs with meat temp at 145F
The crutch is also my goto method, but I smoke it with the 3-2-1 at 225F