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Post by Deleted on May 2, 2015 15:12:24 GMT -5
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Post by Deleted on May 2, 2015 15:16:25 GMT -5
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Post by Deleted on May 3, 2015 9:21:07 GMT -5
drrrrrrrrrrrooooooooooooooooooooooooooooooolllllllllllllll
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Post by Dutch on May 3, 2015 16:23:03 GMT -5
Well? How was it?
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Post by Deleted on May 3, 2015 18:10:28 GMT -5
Not to hijack, but I did our trout tonight. Soaked some applewood chips and threw them on the grill. Simple. Good. Girls each ate a trout themselves.  |
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Post by Dutch on May 3, 2015 19:34:39 GMT -5
Need some details here TBO......
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Post by Deleted on May 3, 2015 20:36:03 GMT -5
Put the dry rub on about an hour before I fired up the smoker, I put apple juice and water in the water pan and while I was waiting for the smoker to come up to temp (225 degrees) I soaked my apple wood chunks/chips. when the temp reached 225, I added the chips/chunks and when the smoke started I put in the pork loin roast-- closed it up for4hrs-- when the internal temp of the pork reached 160. I wrapped the roast and put it back in for another 2 hrs-- internal temp reached 180, I took it out, let it rest for about 15 min. sliced it up and had pork sammies on hard rolls. next time it'll be a pork shoulder and baby back ribs, St. Louis style or a brisket. Trying to catch enough trout to brine and smoke later this year---- How was it you ask?? 1 smoked pork loin roast , a 30 pack of coors light, and a bottle of Crown Royal between 4 guys ---- It was a good night in Southwestern Pa.! thumbsup |
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Post by Deleted on May 3, 2015 21:04:55 GMT -5
Way to go, TBO! Luv the smoker!  |
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