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-   -   Maple Mojobrick + Pork Collar cooked like a Tenderloin-Can it be done?? (http://www.bbq-brethren.com/forum/showthread.php?t=124688)

swamprb 01-24-2012 12:24 AM

Maple Mojobrick + Pork Collar cooked like a Tenderloin-Can it be done??
 
Oh yeah!

First, ya gotta get a hunk of the Forbidden Pig!
Boneless Berkshire CT Butt

http://i163.photobucket.com/albums/t...8/IMG_4528.jpg

Then ya gotta tie it up!

http://i163.photobucket.com/albums/t...8/IMG_4529.jpg

http://i163.photobucket.com/albums/t...8/IMG_4531.jpg

Then I rubbed it up with Smokey's BBQ Championship rub.

http://i163.photobucket.com/albums/t...8/IMG_4532.jpg

Then ya gotta cut up that Maple Mojobrick so it fits in the smoke box....

http://i163.photobucket.com/albums/t...8/IMG_4537.jpg

Turn that dial to 225* of the Litlle Red Smokette! and "Set it and Forget it!"

http://i163.photobucket.com/albums/t...8/IMG_4539.jpg

http://i163.photobucket.com/albums/t...8/IMG_4538.jpg

7 hours later, I wake up to this! And the roast gets pulled at 180* internal.

http://i163.photobucket.com/albums/t...8/IMG_4536.jpg

http://i163.photobucket.com/albums/t...8/IMG_4540.jpg

Rest for 20 minutes and cut into 1/2" slices.

http://i163.photobucket.com/albums/t...8/IMG_4542.jpg

http://i163.photobucket.com/albums/t...8/IMG_4544.jpg

Not much smoke ring, and I could have cut back on the amount of chunks I used, the Mojobrick was still strong and smoking after 7 hours, so a little went a long way.

http://i163.photobucket.com/albums/t...8/IMG_4548.jpg

It turned out very moist and you can see juices flowing from this slice!

We made Pressed Cuban Pork sandwiches, Enchiladas and Chile Verde with the leftovers! Which was good because it snowed all week and I worked 12 hour nights during the snowstorm that paralyzed the Northwest! At least I ate good!

Ron_L 01-24-2012 12:27 AM

Yeah, a little wood goes a long way in the Smokette.

The pork collar/tenderloin looks good, but if it were really cooked like a tenderloin shouldn't you have cooked it to 140?

:twisted: :-P

swamprb 01-24-2012 12:44 AM

Quote:

Originally Posted by Ron_L (Post 1924597)
Yeah, a little wood goes a long way in the Smokette.

The pork collar/tenderloin looks good, but if it were really cooked like a tenderloin shouldn't you have cooked it to 140?

:twisted: :-P

Not if you ask brother Bill!:boxing:

big brother smoke 01-24-2012 12:47 AM

Looks nice and juicy!

NorthwestBBQ 01-24-2012 12:50 AM

You rocked it! :thumb:

stubshaft 01-24-2012 01:10 AM

FWIW - It gets my vote for sure.

Ron_L 01-24-2012 01:19 AM

Quote:

Originally Posted by swamprb (Post 1924610)
Not if you ask brother Bill!:boxing:

But that was a loin :-P :-P

NorthwestBBQ 01-24-2012 02:46 AM

Quote:

Originally Posted by Ron_L (Post 1924632)
But that was a loin :-P :-P

No, it was a Boneless Berkshire CT Butt. Big difference. Brother Swamprb knows what he is doing. :thumb:

tish 01-24-2012 02:54 AM

Looks very good from where I'm sittin'! :thumb:

Phrasty 01-24-2012 02:55 AM

Thats awesome! I've actually been meaning to do that! You bean me to it Brother!!! :heh:

That's all "money" right there! :wink::clap:
Cheers

swamprb 01-24-2012 12:18 PM

Quote:

Originally Posted by Phrasty (Post 1924653)
Thats awesome! I've actually been meaning to do that! You bean me to it Brother!!! :heh:

That's all "money" right there! :wink::clap:
Cheers

You got that right!

Bonewagon 01-24-2012 12:42 PM

Looks great! :thumb:

Ron_L 01-24-2012 12:47 PM

Quote:

Originally Posted by NorthwestBBQ (Post 1924650)
No, it was a Boneless Berkshire CT Butt. Big difference. Brother Swamprb knows what he is doing. :thumb:

Ya gotta stay in context, Michael :-D Swamp referred to Brother Bill. Willkat cooked a pork loin like a brisket, not a tenderloin and that is what my post was referring to. I know that what Swamp cooked was the evil pork collar, and I know that he knows what he is doing.

BBQchef33 01-24-2012 03:29 PM

looks like a tri-tip to me.


(ok..i know... penalty box). :redface:

Arlin_MacRae 01-24-2012 04:22 PM

Quote:

Originally Posted by BBQchef33 (Post 1925117)
looks like a tri-tip to me.


(ok..i know... penalty box). :redface:

Oh, never mind... :becky:

That's a beautimous hunk of pig, Brian!

Arlin


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