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BBB time..

NoVA Bill
NoVA Bill Posts: 3,005
edited November -0001 in EggHead Forum
The loin halves were pulled at 140 & 145 degrees. Both wife and I like the taste (alot!) and agree another day in the cure would only help the cook :woohoo: .

However, she's asked me to reduce the smoke taste :ermm: . Guess I could cut the no. of chunks in half, or add chunks later in the cook? I thought apple is suttle but is there another more suttle wood to use :S ?

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Comments

  • Buckdodger
    Buckdodger Posts: 957
    Bill...I did some thick pork chops this past week-end with a couple of very small chunks of pecan and a handful of cherry chips. Waited till the smoke was just a faint wisp coming out of the egg. The flavor was great and not over powering. This was an eggsperiment that came out tasting great. Cooked the meat direct about 350* about 4 mins per side till 140* int. :whistle:
    Bob
    Alex City, Al

    Opelika, Alabama
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Sounds good. Thanks.
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