VS creating a new thread I figure ill keep this one going!
So 2nd smoke ive ever done.. turned out MUCH better then the 1st thats for sure. the gang enjoyed it. However I think I was 10-15mins too slow on taking it out.
used a loin and unrolled it, stuffed with pre cooked pork sausage. I rinsed the pork meat mainly to quick cool it so i could stuff it and let it sit for an hour before cook time. (I should of pre cooked the pork sausage well before but wasnt thinking) I base the inside with mustard then put a layer of the sausage meat and rolled it. Used some local butchers rub mix on the outside.
The flavoring was perfect combo however the loin turned out too dry in most spots, a few sections where still extremely moist and where amazing but most of it ended up dry.
Next time I may try and do partially cooked sausage meat and either brine or bacon weave the top of the loin. or chop raw mushrooms before rolling it so they produce more moisture inside while cooking.
I cooked it at a 250F setting with apple wood. Actual temps hovered around 220 - +3F was cool outside and fairly windy which seemed to suck out some of the heat as I left the top breather wide open for the full cook.
I was planning a 4 hour cook 4 hour smoke with a goal of 140F IT and to let it sit for an hour wrapped.
Total cook time was 3hours 20 mins IT reached 145F where I had placed the probe but other spots where starting to read 155F
I should of raised it maybe 1 rack higher ( I placed on the 2nd from the bottom)
Guess over time ill get my cooking times dialed in... its been only getting better mind you im cooking some fairly basic recipes.
Non the less you guys have def helped out tons in the process!
Was my 1st time unrolling a loin, turned out fairly well evenly cut.
ready for the smoker