Pit Masters, I have a nice pork loin I want to smoke but I dont want to do the old standard hickory and salt brine. Something new and exciting, from someone that has done it. And something a bit different for pork belly too.
PIT masters
- Thread starter skeets
- Start date
Elliott in GA
Well-known member
Equipment
LX 2610SU w/535,LP RCR1860,FDR1660,SGC0554,FSP500, DD BBX60005
Turn the Pork Belly into Burnt Ends - lots of recipes/youtubes on the net. They all yield something similar.
I made Burnt Ends with a thin cut brisket last week. Being from the South, pork BBQ always tastes better to me.
I made Burnt Ends with a thin cut brisket last week. Being from the South, pork BBQ always tastes better to me.
Elliott in GA
Well-known member
Equipment
LX 2610SU w/535,LP RCR1860,FDR1660,SGC0554,FSP500, DD BBX60005
As answers are not flying in, you could make the pork loin (better if the bones are still attached) like reverse seared pork chops. Slice the loin into medallions or chops, and then smoke them for a couple of hours. Afterwards, you sear and finish them on a regular grill. I have done 1.5-2 inch thick chops that way. They have a smoke flavor, and they remain juicy. Good luck.
Elliott in GA
Well-known member
Equipment
LX 2610SU w/535,LP RCR1860,FDR1660,SGC0554,FSP500, DD BBX60005
Well, I am a salt and pepper smoker for most things, but here are two rubs that I use:
Pork Ribs = 1TBS cumin, 1 TBS paprika, 1 TBS garlic powder, 1 TBS onion powder, 1 TBS chili powder, 1 TBS brown sugar, 2 TBS salt, 1 TSP cayenne pepper and 1 TSP pepper - coat the ribs, and let them sit overnight wrapped in plastic in the frig.
Chicken Wings = 1 TBS salt, 2 TSP pepper, 1 TSP garlic powder, 1/2 TSP tumeric plus make a glaze of 1/2 stick of butter, 1/4 cup of honey and 1/4 cup of Cholula (less for less heat) Smoke the wings for about 2 hrs then high heat/regular grill for 15-20 minutes to crisp them while applying the glaze
Pork Ribs = 1TBS cumin, 1 TBS paprika, 1 TBS garlic powder, 1 TBS onion powder, 1 TBS chili powder, 1 TBS brown sugar, 2 TBS salt, 1 TSP cayenne pepper and 1 TSP pepper - coat the ribs, and let them sit overnight wrapped in plastic in the frig.
Chicken Wings = 1 TBS salt, 2 TSP pepper, 1 TSP garlic powder, 1/2 TSP tumeric plus make a glaze of 1/2 stick of butter, 1/4 cup of honey and 1/4 cup of Cholula (less for less heat) Smoke the wings for about 2 hrs then high heat/regular grill for 15-20 minutes to crisp them while applying the glaze
Here is a technique that we have used many times.
Do the salt brine but use only half the salt. Brine is for 24 hrs.
Rinse very well to remove any surface salt.
Cut into 3/4 inch chops.
Cold smoke for several hours then vacuum pack and put in freezer.
When you want a chop defrost and cook on the grill with whatever seasoning you want.
Our result is nice grill marks and juicy and smoky tasting meat.
Do the salt brine but use only half the salt. Brine is for 24 hrs.
Rinse very well to remove any surface salt.
Cut into 3/4 inch chops.
Cold smoke for several hours then vacuum pack and put in freezer.
When you want a chop defrost and cook on the grill with whatever seasoning you want.
Our result is nice grill marks and juicy and smoky tasting meat.
Assuming you have some kind of smoker then you understand that you must burn the appropriate kind of wood to generate smoke. The process of burning wood to create smokes generates heat and the heat cooks your meat while adding smoke.
Cold smoking is made burning the wood outside of your main smoker but allowing the smoke to enter the main unit without the heat of the burning/smoking process entering the main area where your meat is.
There are various external types of smoking devices that generate the smoke from burning but have the ability to pipe the smoke into the cooking chamber.
There are such things as smoke tubes which can be filled with smoking pellets and the lite oh fire and placed in your cooking device (grill, smoker etc) and what they do is smolder and generate the smoke but don't generate much heat and therefore the meat ins't cooked.
I've had much more luck with the externally created smoke that is piped into the main smoker with no heat in the main smoker.
Remember the meat is not cooked and can be harmful to you if eaten without cooking. Thus we vacuum pack and freeze after smoking and then later when we want to eat we defrost it and throw it on the grill to cook. This method is unique to just grilling meat because you really have a great smoky flavor that you don't get just grilling.
Cold smoking is great for smoking cheese.
Cold smoking is made burning the wood outside of your main smoker but allowing the smoke to enter the main unit without the heat of the burning/smoking process entering the main area where your meat is.
There are various external types of smoking devices that generate the smoke from burning but have the ability to pipe the smoke into the cooking chamber.
There are such things as smoke tubes which can be filled with smoking pellets and the lite oh fire and placed in your cooking device (grill, smoker etc) and what they do is smolder and generate the smoke but don't generate much heat and therefore the meat ins't cooked.
I've had much more luck with the externally created smoke that is piped into the main smoker with no heat in the main smoker.
Remember the meat is not cooked and can be harmful to you if eaten without cooking. Thus we vacuum pack and freeze after smoking and then later when we want to eat we defrost it and throw it on the grill to cook. This method is unique to just grilling meat because you really have a great smoky flavor that you don't get just grilling.
Cold smoking is great for smoking cheese.