*Charcoal* BBQ/Grilling

fourmations

lordstilton wrote: »

Are you using vents for airflow or valves?

Hi, I've holes in the base that I cover with magnetic strip but I think i need to open them up a bit, cheers

Toots

Going to attempt my first smoke this Sunday, I've got 2 pork loins which are each 1.25kg, how long do ye reckon I should have them in for? Also, should I be soaking them in seasoning the night before, or doing a rub?

OldBean

Use a rub, it doesn't have to be on from the night before but no harm. If you've got yellow mustard, it's worth rubbing on first to help the actual rub stick. I'd be estimating 6-8 hours at 225f but if you can get a digital thermometer it'll help loads. You're looking at hitting 160f internal temp for the meat to be safe to eat, but aiming for 203f if you want to pull the loin for a less fatty pulled pork.

Good luck with it!

Toots

Thank you!! I shall post back here with results!

fourmations

OldBean wrote: »

Use a rub, it doesn't have to be on from the night before but no harm. If you've got yellow mustard, it's worth rubbing on first to help the actual rub stick. I'd be estimating 6-8 hours at 225f but if you can get a digital thermometer it'll help loads. You're looking at hitting 160f internal temp for the meat to be safe to eat, but aiming for 203f if you want to pull the loin for a less fatty pulled pork.

Good luck with it!

(hopping in on this!)
interesting, done loads of shoulders but not loins
do they pull well or is it a waste of money doing pulled pork with them?
are they better sliced?
i assume they are much more expensive than shoulder
I need to try another cut, folks getting bored with my shoulders
and i havent quite dialed in my UDS to do brisket confidently!
thanks

martinr5232

I just ordered a briskit today for next weekend i havent had much luck with beef so it will be interesting.

lordstilton

I don't think loin is good for pulling.. You want something with plenty of colegen.. Loin is lean . it's not a cut I'd smoke myself but be interested in how it works out for you.

Brian?

fourmations wrote: »

(hopping in on this!)
interesting, done loads of shoulders but not loins
do they pull well or is it a waste of money doing pulled pork with them?
are they better sliced?
i assume they are much more expensive than shoulder
I need to try another cut, folks getting bored with my shoulders
and i havent quite dialed in my UDS to do brisket confidently!
thanks

A loin won't pull. I've smoked a few pork loins and they're delicious. But it's not really a low and slow cut. Cook it at 275f

OldBean

Pork loin will pull, you just have to get it up to 203-205f. It's a far leaner/dryer pulled pork, tastes great.

bobboberson

Big green egg ribs cooked 3-2-1

Toots

Just wondering if I have to finish the pork off in the oven what time/temp should I be doing it at? Bbq took ages to get up to temp so I'm well behind on the cooking schedule now

MaceFace

Toots wrote: »

Just wondering if I have to finish the pork off in the oven what time/temp should I be doing it at? Bbq took ages to get up to temp so I'm well behind on the cooking schedule now

All depends. What's it's temp at the moment?
If you wrap it in foil, it will cook quicker.

MaceFace

Toots wrote: »

Just wondering if I have to finish the pork off in the oven what time/temp should I be doing it at? Bbq took ages to get up to temp so I'm well behind on the cooking schedule now

All depends. What's it's temp at the moment?
If you wrap it in foil, it will cook quicker.

Toots

Bbq is at about 250/260f at the minute. I'll be opening to check meat temp in about half an hour or so. The last check had the meat temp at about 70c

OldBean

Either wrap it in foil and bring to the oven or put it in a pot with a lid along with some cider vinegar and put it in the oven.

If you're really stuck for time, chop it into smaller chunks and then put it in the pot with lid on along with the vinegar - as long as it's had a good bit of smoke you'll have the flavour, just not the bark. Keep it at 250f, the smaller chunks will let it get up to temp faster.

OldBean

MaceFace wrote: »

All depends. What's it's temp at the moment?
If you wrap it in foil, it will cook quicker.

I don't think the foil will make it cool any quicker, just keep more liquids around the meat, basting it.

If the meat is only at 70f now, has it been in there long? I think you need about 3 hours under smoke to get the flavour in before potentially wrapping/covering it.

Toots

Just checked now and one is at 167f and the other is at 170f internal temp. I got a digital thermometer so I think it might be more accurate than the other. They're only in about 4 hours now - it took ages for it to get hot enough for me to put them in.

OldBean

Ah great - you're definitely on track so. I'm not sure if you've researched the 'stall' before, but it may already have happened or could be yet to come, where the temp of the meat isn't moving up at all - this is definitely where wrapping in tinfoil and spraying in some cider vinegar every once in a while will keep all that moisture in.

Let us know how it works out!

Toots

Yes I researched the stall so have a roll of foil on standby in the hopes I can get past it fairly quickly

MaceFace

OldBean wrote: »

MaceFace wrote: »

All depends. What's it's temp at the moment?
If you wrap it in foil, it will cook quicker.

I don't think the foil will make it cool any quicker, just keep more liquids around the meat, basting it.

If the meat is only at 70f now, has it been in there long? I think you need about 3 hours under smoke to get the flavour in before potentially wrapping/covering it.

I assume you mean cook rather than cool. Wrapping in foil will cook it quicker if you have additional moisture such as some apple juice.
Personally I'm not a fan and only use the foil if I am struggling for time.

Toots

Well the smoking was a resounding success! I put the loins in foil for the last hour, and then when I took them out they were lovely and tender and pulled really well. I had put worchestire sauce, cider vinegar, sugar, paprika, chilli flakes, mustard seeds and apple juice in with the water bath, and then also two onions and an apple chopped up, so after the meat had been dripping in there it tasted amazing. When I'd pulled the pork I put 2 ladles of the juices in on top of it to keep it moist. Served it with home made coleslaw, baked potatoes, corn on the cob and homemade pickles. It was demolished!

JohnnyB23

Toots wrote: »

When I'd pulled the pork I put 2 ladles of the juices in on top of it to keep it moist.

Hey Toots,
That's some good looking grub you got there.When and for how long did you and the cider vinegar etc?

OldBean

Nice job!

MaceFace wrote: »

I assume you mean cook rather than cool. Wrapping in foil will cook it quicker if you have additional moisture such as some apple juice.
Personally I'm not a fan and only use the foil if I am struggling for time.

You're right, I'd never thought about it increasing cooking temp, just humidity.

Toots

JohnnyB23 wrote: »

Hey Toots,
That's some good looking grub you got there.When and for how long did you and the cider vinegar etc?

I'll try to answer this as best I can, because although I'd drawn up a detailed time schedule, the slow start really scuppered that :pac:

So basically I put the rub on the afternoon before (3 tbsps Schwarz Classic BBQ + 3 tbsps light brown sugar + 1 tbsp sweet paprika) then put the loins into 2 ziploc bags and chucked them back in the fridge. They'd probably had the rub on about 24 hours when the eventually went on the grill.

Had a kettle bbq and put the coals in the 'snake layout' around the edges. Lit a small pile of coals at 10am and soaked some hickory chips in Corona while I was waiting for them to ash over. When they were all white and ashy, I put them on the end of the snake and put my drained hickory chips on, and put the lid on and waited til it got to 250f. That was about 10:30. I was expecting to put the pork in by 11 but at 12 the gauge on the lid was still only reading 200F so I just thought, feck it, I'll throw them on anyway, otherwise it'll be midnight before we're ready to eat. Stuck in the water bath and the pork.

Turned out that the gauge thing on the lid probably measures a bit low, because when my husband arrived later with the digital thermometer, it was reading 260f so it could well have been up at 250 when we put them in.

I didn't spray any extra vinegar for 2 reasons - 1: I was terrified of extinguishing the coals, 2: I ran out and only had white wine vinegar left and I was afraid it would ruin the flavour.

At about 5:30pm I wrapped each loin in a double layer of foil, and then put them back in for an hour. At that stage they were both well over the 160f internal temp for safe eating, so I wasn't sure if I'd be able to pull them or if they'd have to be sliced, but I wanted to keep them tender.

Took them out at 6:30 and pulled them. I emptied the juices from their tinfoil parcels into the water bath tray, then strained that off and added 2 soup ladles of it to the pulled pork and mixed it through.

My water bath ingredients were:

about a cup of Cider Vinegar
5 tbsps of Lea & Perrins
2 tpsbs of brown sugar
half a cup of apple juice
a generous tsp of crushed chilli flakes
2-3 tsp of mustard seeds
2 tblsp of sweet paprika

I chopped 2 white onions in half and put them in the bath tray, and also one apple cut in quarters. Then I put in that mixture of sauces and then dumped boiling water in on top until it was about halfway full.

Johnnyhpipe

Smoked a couple of baby back ribs on the weber WSM.

Mustard coated then dry rubbed. Smoked for 2 hours unfoiled/1.5hours foiled with butter and apple juice in the foil/0.5hours unfoiled again and brushed with bbq sauce every so often for the last half hr. Washed down with several nice IPA's!

ZaffizaKunt

Where does everyone get their baby back ribs from? Do most butchers have them or is it specialist ones as I never see them on the shelves only bacon ribs. Its pork ribs I'm looking for, isn't it?

I picked up a second hand Weber One Touch Premium today for practically free on done deal. A bit of a clean and a season and I'm ready to smoke some ribs

Johnnyhpipe

Bacon ribs are very different and will poison you with salt! Most butchers (near me anyway) generally have baby backs.

Enjoy the one touch! Great deal!!

Cocoon

Has anybody got a good source for smoke wood, preferably wood chunks sooner than chips that burn up fast.

Brian?

Cocoon wrote: »

Has anybody got a good source for smoke wood, preferably wood chunks sooner than chips that burn up fast.

The Orchard garden centre.

dub_skav

Cocoon wrote: »

Has anybody got a good source for smoke wood, preferably wood chunks sooner than chips that burn up fast.

Outdoor scene in Goatstown has them.
Last year Woodies in Carrickmines had the complete range too, I haven't been in this summer yet though