kjd wrote: ↑Sun Sep 15, 2019 7:46 pm
Nice mate! How was the pork? Was it dry or moist?
My ribs were a bit dry but not enough to bother anyone.
The pork was drippingly moist (as you can see from the mess on the chopping board). I guess because it was corned it started with a very high moisture content.
I was worried about it drying out so that is why I wrapped it in foil for the last hour.
Mrs Rabz was quite impressed with the outcome and has decided there is more smoker work in my future!
One stupid thing today - I spent all day fussing over a hot smoker with no issues, I was ironing a shirt for work tomorrow and bloody-well burnt myself!
Camel wrote: ↑Sun Sep 15, 2019 7:48 pm
You two fellas did real well for your first attempts, it all looks bloody great, I wish my temp gauges would hurry up
Thanks mate. I reckon it could get quite addictive, but geez it is hard waiting for hours to get a feed
Looks like your off to great starts. I like to do pulled pork with a shoulder. Apple juice inject over night Then smoke the next day. In for about 4 hrs then double wrap with foil cause it has hit the stall. When it has come up to the done temp I take it out and wrap it in a towel and put it in the eski for an hour or longer.
One thing with smoking is it's done when it's done there isn't any way to rush it.
Most gas smokers look like they come out of the same factory in China. http://hark.com.au/recipe/index/list
I cook to temp and nearly always wrap.
Cook time can vary, I have had lamb shoulders take anywhere from a bit over 4hrs to 6.5hrs. Once the outside has developed a nice bark and taken on about as much smoke as it can I wrap in foil. Stops the outside going really dark and stops it drying out. Even lamb ribs I usually end up wrapping, probably over cooking them on temp but with them wrapped it lets the fat render out and they stay moist.
We are quite lucky to have a very good, old-fashioned proper butcher at the local shops.
The owner (Graeme) is the one who suggested that we try the corned loin. One of the other butchers there (Mark) is into his Americal BBQ, jerky and the like.
Yesterday at lunchtime Mrs Rabz took some of the leftover pork, pan fried it to warm it up and then took it up to the butcher's shop.
Apparently both Graeme and Mark were quite impressed and asked for seconds and the details on how it was cooked.
I was very chuffed when Mrs Rabz told me.
Needless to say we've ordered another loin to be "pumped" and cured.
I am planning 255°F for as long as it takes with Apple Wood and Bay Tree chunks.
Edit for info and some picture goodness:
Poppers and salmon were in for 1 hour & 15 minutes. Salmon showed 80°C on my untrustworthy thermometer.
Both could have probably used another 15 or 20 minutes.
They both tasted very good - as is the thing with Jalpeno's these weren't very hot (spicy), well except for one which was very hot
