Rich G
TVWBB Honor Circle
I decided that tonight I would hang a roast from my expandable rack in the 22" WSM (still haven't checked to see how this rig works/fits on the performer or kettle, though I've read you can do it with the WSM lid.....)
Anyway, I brined a bone-in pork loin for about 2 hours. Dusted it with Dizzy Pig Red Eye Express:
I set up the WSM to run at high heat. Put a good layer of unlit in the ring, maybe two briqs deep, then covered with about 20-30 lit briqs. I let that go with the lid off, then hung my roast:
I propped the lid with a small chunk of smoke wood that was lying around, then when the temp approached 350, seated the lid with one lower vent full open. Temps cruised here nicely for about an hour or so. One word of caution with this setup......be careful inserting your probe thermometer into the roast. I knocked the loin into the coals below, with my thermapen still sticking out of it. I quickly donned a glove, and rescued the meat (and therm), with no damage a little wiping off with a wet paper towel couldn't solve.
Here's what things looked like while resting:
....and sliced:
Unfortunately, I can't report on the flavor, as I'm feeling under the weather, and as tasty as that looks, I'm really not feeling up to eating it.
I hear from my crew, though, that it's quite tasty. I REALLY wish I could partake so I could compare it to a conventionally grilled, or rotisserie roast. Guess I'll just have to do it again!!
Thanks for looking!
Rich
PS: Oh, and I saved the "rack of ribs" from the roast, so at least when I'm feeling better I'll have a nice snack.
Anyway, I brined a bone-in pork loin for about 2 hours. Dusted it with Dizzy Pig Red Eye Express:
I set up the WSM to run at high heat. Put a good layer of unlit in the ring, maybe two briqs deep, then covered with about 20-30 lit briqs. I let that go with the lid off, then hung my roast:
I propped the lid with a small chunk of smoke wood that was lying around, then when the temp approached 350, seated the lid with one lower vent full open. Temps cruised here nicely for about an hour or so. One word of caution with this setup......be careful inserting your probe thermometer into the roast. I knocked the loin into the coals below, with my thermapen still sticking out of it. I quickly donned a glove, and rescued the meat (and therm), with no damage a little wiping off with a wet paper towel couldn't solve.
Here's what things looked like while resting:
....and sliced:
Unfortunately, I can't report on the flavor, as I'm feeling under the weather, and as tasty as that looks, I'm really not feeling up to eating it.
I hear from my crew, though, that it's quite tasty. I REALLY wish I could partake so I could compare it to a conventionally grilled, or rotisserie roast. Guess I'll just have to do it again!!Thanks for looking!
Rich
PS: Oh, and I saved the "rack of ribs" from the roast, so at least when I'm feeling better I'll have a nice snack.
