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I will be sliceing it Thanks everyone for your knowledge with this cut of meat.

thats a good ? I will have to find out which one it is. It is of course long with little fat on it, it has some fat on one side of it. would this be the loin or the tenderloin? and how are the 2 cooke diffrent. would a high heat cook be a + or - for this choice of meat?

Have been asked to smoked a Pork loin for coworkers. It is very large, at 22" long and about 3 1/2 lbs to 4 lbs. I planing on cutting it in half and then brine it for about 2 hours in plain salt & water. put on rub I use for PP. I was then going to smoke it around 250~260*, till it reaches temp...

I am up cooking 9 racks of Spares for Father's Day. I will be working and will provide the meal for me and the guys at the Fire Station, Just hope 9 racks enough!

J, I am with you, it is hard to get 6 good looking spares in the turn in box and when I do It just don't look right. I not "BIG" on BB but darn near at every comp it BB over spares. I some time have to cook 2 racks of spares to get the best 6 bones. I been useing more of a glaze on my turn in's...

I at one time had 2 off set bbq pits, they are heavy to haul around when I did comps. with them and like it was stated it will use a lot of fuel and keep up up all night and by the way I never won or placed with it. Food was good but a lot of work. I now have 3 WSM very easy to haul and not much...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: Sometimes its just better to be happy then right... " </div></BLOCKQUOTE> I like that, statement!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: I may be going out on a limb here but I think if your using a good rub it will actualy have more flavor if its not cooked until it turns...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: The bark may have suffered a little from being foiled at the end, but it still looks yummy! Thanks for the photos and keep up the good...

Matthew, Hers what I do, since it will only take 5-6 hours I do not repeat do not MM. I use as much lit charcoal as will fit in the ring. I let the WSM come up to temp empty. When about 400* I will put my Buts on. ( Buts hace set at out room temp) once on the temps will drop but will recover, I...

Matthew, you could high heat them buts. Cook them around 325-350 for 4 hours and then put in foil pans for another 2 hours are untill temps get to 180 or so, it will cut down on your time wont have much bark but for that many folks not to many will notice.

Y'all might want to try this, it has worked for me. With the lid hanging off a bit adjust your bottom vent to controll the air flow, I have done this and have been able to keep temps up aroung 350-375 with out it falling off. Even works great on these windy days.

all spares for this household I will get put out with the dogs if i do bb's

cooking 2 12lb's turkeys and 2 8lb's flats briskets. it's 7degrees here and no wind, just cold but the WSM's are doing there things heck the dogs are staying close to the smokers to keep warm! did 3 pork butts friday when it was 1 degrees and windy but did the butts at high temp cook, had them...

Ok this better work. I am getting ready to put on 3 PB's 2 of them are 5.5lb's and 1 is 7.5lb's. I will be doing them high heat and cooking to 160 and then putting in pans and back in WSM, since it will be already hot. This site has been very, very good to me, so, this better work. Some times I...

Another thing you might want to try/do, after you get the fire going real good put the smoker together with out the food on it, I give it about 5 min to heat up that cold steel. Cold steel and cold meat takes a while for everything to get heated up. this has worked for me in the winter and on...

http://i348.photobucket.com/albums/q354/urbansmokers/WINDBREAKERS001.jpg http://i348.photobucket.com/albums/q354/urbansmokers/WINDBREAKERS002-1.jpg These are what I use. wind break

Larry, what brand of vac-seal are you useing? I have a "black & decker" and it sucks. some time it gets all the air out and some time it leaves pockets of air, not good if freezeing. It was given to me by my daughter. And I have tried the more $$ bags but with same results. I also had my turkey...

$6.00 LB? your very nice Tony. I sell mines at $8.00 LB for pork got to figure in your cost, are you supplying the meat or them? Any way have fun makeing $$ on what you love to do.

I already have 3 WSM, why a 4th one?