Help!! Can I smoke this?


 
D

Dave L.

TVWBB Pro
My wife dug this out of the freezer last night for todays dinner. She doesn't know what kind of pork it is. It's the remainder of a big piece that she cut some chops from. I want to cook it low and slow on the WSM. It probably weighs only 2lbs. at the most. Do you think it has enough fat on it for slow cooking? I don't think it will take more than a couple of hours.

 
Hi Dave,

Kinda looks like the end of a whole pork loin. If she cut chops from it, that's my best guess on what it is.

I cook those on the wsm all the time, but I don't bother with low and slow because the meat is already very tender and does not have a lot of fat and connective tissue.

I run the wsm at about 350. I ususally will brine the pork for a few hours beforehand just to give me a saftey net for drying out, cause it will dry out if you leave it on there too long.

I just cook it to the safe internal temp of pork, what is it, 145 I think. So I'd take it to 150 probably, pull it off, wrap in foil, and let it rest for 15-20 minutes, then just carve it up in 1/2 to 1" chops and serve.

I did a whole loin a couple weeks ago, it was 9lbs to start with. I cut it in half and put the two 4.5 pounders on the top rack side by side. It only took about 1.5 hours at 350 to reach safe temp.

Todd
 
No marinade. For the brine, I did a basic brine of sugar and salt that I found in the all about brining section of this site.

I brined them for about 5 hours. But that's based on weight, you could probably get away with 1-2 hours for that piece if you even wanted to brine.

Rinsed and patted dry. Then I just rubbed them down. I used two store bought rubs because I was lazy. I think one was a black pepper / garlic combo and the other was Mrs Dash maybe or maybe I used my Texas BBQ rub, I can't remember now. But, any rub will do pretty much. Use whatever you like.

I've read about Stogie's Orange Juice maranade for pork, it sounds real good, but I've been too lazy to try it yet.

Todd
 
The top looks like the blade end of a loin, the bottom like the sirloin end.

I'd go with Todd's approach but, for me, would likely pull at 145.
 
Thanks fellas, I'm going to brine it right now. I'll only get maby three or four hours but it's better than nothing.
 
Dave, I cut that same roast, only bigger from my whole bone in loin I bought. I made it for News Years day dinner this year. It came out moist and tender, and there was plenty of fat in there.
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