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!

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:

Looks nice and juicy!

You rocked it! :thumb:

FWIW - It gets my vote for sure.

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:

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

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!

Looks great! :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.

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