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Humongus Pork Loin Is Now Cookin

dayzed&confuseddayzed&confused Posts: 142
edited 9:28PM in EggHead Forum
Here are the little darlins' warming in the sun while I get the egg ready

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This is the only way to start the egg. A little under 1/2 of a chimney full.
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Here is all the wood I'm using for smoke. It is a piece of live oak with the beer for size comparison (and drinkin).
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The egg with its load of lump unlit.
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The egg after i dumped in the lit coals.
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OK i guess i'm at the picture limit. I can't seem to post anymore.
The meat went on at 4:22pm central dalight savings time, 45 minutes ago.
San Angelo, texas
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Comments

  • NoVA BillNoVA Bill Posts: 3,005
    Good luck. I did a tenderloin last night (yum) and have a 9 lbs loin in buckboard bacon cure.
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  • Back in the picture bisness! Here is the oak added.
    MVC-257F.jpg

    Now w we put in the grate at the elevated position, direct cooking.
    MVC-258F.jpg

    And finally add the little darlins, pork loins. 4 pounds apiece, one with Jamacian Firewalk rub and the other with Shakin' The Tree.
    MVC-259F.jpg

    Close the lid, present temp just under 200, and time for another beer. I will bump up the temp to 250 for an hour, 5:22pm


    MVC-260F.jpg
    San Angelo, texas
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  • Well dang. Now I 'm not sure what to do. The plan was to smoke lightly for an hour around 250. which is what I did. Then bump up the temp to 350 and finish it off.

    The picture is after one hour exactly, I flipted them over, dome temp was at 258, internal temp is already at 117. Now i'm unsure if I should bump up the temp to 350 because they look so good now. Any ideas?
    MVC-261F.jpg
    San Angelo, texas
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  • I found a recipe at Dizzy Pig for curing canadian bacaon. I plan on trying that with my next loin, maybe next week. Let me know how yours does, I will probly have lots of questions.
    San Angelo, texas
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  • NoVA BillNoVA Bill Posts: 3,005
    Try this URL: http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

    I already did a butt - turn out great btw now I'm trying a loin.

    There's lots of help here on the forum.
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  • Cool, thanks.
    San Angelo, texas
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  • Too late. I just checked the internal temps and one was 142 and the other was 152.
    Total cook time was a little under 1 1/2 hours! They are resting in foil right now so I will send a picture in a few minutes.
    San Angelo, texas
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