What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
Clockworkmike
Ambassador of STACKS in WV SHACKS
Great bark!
Pork loin got done too soon. Put it on after 3 and internal temp was made by 4:30. Was expecting two hours…. Not 90 minutes. So. We ate a little early tonight.
Put the shoulder on at 10 this morning. Kept temperature between 225 and 250. It’s almost 8 and still have about 40 degrees internal to go. Oh well. In about 15 minutes it’s coming in the house ready or not. I stink (smoky) and want to take a shower. Finish in the crock pot tomorrow.
Put the shoulder on at 10 this morning. Kept temperature between 225 and 250. It’s almost 8 and still have about 40 degrees internal to go. Oh well. In about 15 minutes it’s coming in the house ready or not. I stink (smoky) and want to take a shower. Finish in the crock pot tomorrow.
mcblink
Ambassador of Riffs & Spliffs
That's the way it goes sometimes! Expectations on the pit are often laughed at by.....the meat smoking gods?....circumstance?....
Are you sure it's not just an extended stall?
I bet once you start picking up internal degrees it finishes fast...
Shoulder is always more stubborn for me….seems to take forever sometimes. Sometimes 195° is good enough….
Oh, it stalled alright. At about 163 for pretty much the entire time I did the loin. It’s finally made it to 172 and I’m pretty much done. Sun set two hours ago and I’m not putting any more logs on the fire. Crock pot it’ll be. I’ve had to do it before. It’ll still taste just fine.
mcblink
Ambassador of Riffs & Spliffs
Oh yeah, it's gonna be great! Maybe it's just me, but I'm always a little bit disappointed if it doesn't finish on the fire, but sometimes it's just not possible to do. I think I have finished more chicken in the oven than anything else, but yeah, it happens sometimes, no big deal.
Unrelated yet kinda related....not that I do any cooking as a business or anything....but say, for some ribs (pork)...you can pretty much cook them up until the wrap, but not quite finished....wrap em up....put them away, fridge/freezer....then when you want/need ribs in a hurry, you can either finish them for a couple hours (they're already wrapped, oven is fine, no smoke needed, they can't take more smoke now anyway because wrapped) or thaw them and then finish...but your guests or whomever will eating won't even know that you didn't get up early to make that
. Lol.No shame in finishing food using alternative heat sources is what I'm saying....the smoke is already on/in the food. As long as it's safe to eat and it's tasty, who cares!
That’s actually the plan…. Sorta…. For the shoulder. We had a string of 70 degree days here in NE Illinois and decided to take advantage. Loin was to eat. Shoulder, once shredded, will get bagged and frozen. Brought out a little at a time on cold winter nights. Pretend it’s summer.Oh yeah, it's gonna be great! Maybe it's just me, but I'm always a little bit disappointed if it doesn't finish on the fire, but sometimes it's just not possible to do. I think I have finished more chicken in the oven than anything else, but yeah, it happens sometimes, no big deal.
Unrelated yet kinda related....not that I do any cooking as a business or anything....but say, for some ribs (pork)...you can pretty much cook them up until the wrap, but not quite finished....wrap em up....put them away, fridge/freezer....then when you want/need ribs in a hurry, you can either finish them for a couple hours (they're already wrapped, oven is fine, no smoke needed, they can't take more smoke now anyway because wrapped) or thaw them and then finish...but your guests or whomever will eating won't even know that you didn't get up early to make that
No shame in finishing food using alternative heat sources is what I'm saying....the smoke is already on/in the food. As long as it's safe to eat and it's tasty, who cares!
ibmorjamn
Ambassador of Moar Jammin
It's in the stall . You can wrap it in foil to get past that point .Well you could have "past tense"
I did wrap it in some butcher paper like I did the brisket a few weeks ago. That got me about 10 more degrees. But by then I was pretty well done. It’s in the crock pot now finishing. It is what it is. Still gonna taste great.
ibmorjamn
Ambassador of Moar Jammin
What probe are using ?
I’ve had a water smoker for years. At least 30. This summer I decided to up the game by getting the offset in the photo. Used it 4 or 5 times so far. Seems to do a good job. And our weather will to turning junk here pretty quick. This may have been the last smoke till spring.
Water smoker originally came in red. I needed to do a bit of an overhaul on it a few years back and gave it a catchy paint job while I was at it.
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Oh cool….. grilled foil for supper.
Oh wait…… never mind. I see what you did there. Looks pretty darn yummy. Got my mouth watering.
OP
I want some
