10 Solid Pounds of Pork Loin in 4 hours!

Started by Skipystu, April 23, 2007, 11:44:42 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Tiny Tim

Just an opinion, as I am not a pulled pork guru even though I've played one in my kitchen on 2 occasions now, but I'd drop the temp to 200 and wait it out. 

I've had 2 good results starting with 200 degrees for most of the cook, but got impatient at the end and cranked the heat to get it done.  Next one is an overnighter that I ain't gonna screw with...gonna be better than either one to date.

Gizmo

I would suggest reconsidering the charcoal (like the Kingsford type) on the puck burner.  Charcoal should be ashed over before using.  It gives off an obnoxious oder (taste) before that point from the binders and chemical process of getting hot.  Lump charcoal does not suffer from this effect and may be a better choice.  I would still suggest the finish on a grill.
Click here for our time proven and tested recipes - http://www.susanminor.org/

Wildcat

Quote from: Gizmo on April 24, 2007, 10:30:09 PM
I would suggest reconsidering the charcoal (like the Kingsford type) on the puck burner.  Charcoal should be ashed over before using.  It gives off an obnoxious oder (taste) before that point from the binders and chemical process of getting hot.  Lump charcoal does not suffer from this effect and may be a better choice.  I would still suggest the finish on a grill.

I concur.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

Skipystu

I was thinking clump charcoal and I was going to start it first so as to avoid any chemical burn off but then again I get those chemicals when I use my charcoal smoker. hmmm

So two ham picnics 9-pounds each - at 200F .. how long would you guys think I should smoke it and how long should it take to cook? Am I looking at an overnight deal?

Habanero Smoker

Let us know how the charcoal works out, because I do miss the flavor charcoal adds.



     I
         don't
                   inhale.
  ::)

Gizmo

Skipystu
4 hours for the smoke.  Cook time would depend on several factors.  Could be up around 18 to 20 hours.  Also, do you want to slice it or pull it?
Typically you don't go by time, you go by internal temp say around 180 deg F.  You can use the FTC (Foil, Towel, Cooler) to hold a good meat temp for many hours so plan on finishing early and holding the temp for the time you need.
Click here for our time proven and tested recipes - http://www.susanminor.org/