I just purchased a meat cut I have not seen before. It was from Costco and is a Rack of Pork. Has anyone smoked this and how would I do it. I just received my Digital 6 rack today and it is getting seasoned now.
you got a picture?
Is it something like this?
(http://tapatalk.com/mu/4c1f4313-47f9-c81c.jpg)
Also called a pork rib roast or center cut pork loin.
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Yes Mike, looks like that picture.
Quote from: Scotty Dog on October 28, 2011, 05:40:24 PM
Yes Mike, looks like that picture.
Since I've never done a pork loin before, I'll let the other members give their input. :D
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I have only sliced, and cold smoked those. One of the folks over at Pelletheads just did one whole.
http://pelletheads.com/index.php?topic=10878.0 (http://pelletheads.com/index.php?topic=10878.0)
(http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_2661.jpg)
(http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_2662.jpg)
Make some nice thick chops, or cook like loin.
I made up some Jan's Rub and wrapped it for the overnight fridge. What temp and how long should I plan for this in the smoker? I also plan to do a Butt at the same time.
I generally will smoke bone-in pork loin at 225°F, until an internal temperature of 140°F. If you don't like your pork that rare, you can take it to 145°F. I generally use about 1:20 - 1:40 hours of pecan. If the piece is long enough, you can curl, tie the ends together, and cook it vertically. I don't believe there is any benefit to curling it, except presentation.
(http://[img]http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_2666.jpg)[/img]
(http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_2666.jpg)
Had a good Saturday with my first smoke.
(http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_2668.jpg)
You did a awesome job on that meal, Now I gotta go to costco :)
That looks fantastic!! What was your final IT?
If that was your first smoke - you hit that one outta the park. That looks good and on a relatively tough thing to smoke! (loins dry out very easily). Also would like to know the ending IT. The potatoes are on a Bradley rack also - did the potatoes get a ride in the Bradley also?
That turned up looking amazing.
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Good lookin plate of grub ya got there.
I like to smoke my taters when doin things like that.
Good looking pork, good looking meal.
Looks great!!
Thanks for the response. I pulled the rack at 147 IT and then FTC for about an hour. I did not monitor the IT after pulling. It did cool down to 135 IT when I pulled it out of the cooler to cut after an hour rest. Still alive so all is well. I have been eating pork for three days. Went and purchased a couple of large whole chickens today.
Another use for the rack of pork is to brine or dry rub cure it like bacon and then smoke it.
Sliced it gives you some great smoked pork chops