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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-04-2014, 03:27 PM   #16
DaveAlvarado
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Join Date: 12-23-13
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A few tips:

- Whole cuts of pork are safely cooked at 145F internal, that's medium rare. The old 160F practically guarantees dry pork. I shoot for around 150F-155F to get meat that isn't pink but hasn't dried out. http://www.porkbeinspired.com/pork_p...ouncement.aspx

- The bigger the hunk of meat, the easier it is to cook well without drying out.

- The lower the cooking temperature, the easier it is to cook well without drying out.

For fantastic sandwiches, consider cooking a whole pork tenderloin around 275F until it hits around 150F in the center. Tent it and let it rest for a little while, then slice fairly thin against the grain. If you want bigger slices so it's more like a pork chop on a bun, get a half loin or whole loin, cut so it will fit on your smoker, and again cook around 275F until it's around 150F in the center.

Try either one and you'll slap your daddy for not teaching you sooner. :)
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Old 04-04-2014, 03:29 PM   #17
Demosthenes9
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Quote:
Originally Posted by Bludawg View Post
Get a Pork loin and cut your own. Marinate in Allegro Original overnight. Cook indirect with the wood of choice until 120 deg reverse sere temp will go up to 130 -135 let carryover take it home.
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Originally Posted by THoey1963 View Post
I tried using pork loin in the past and it is way too lean for a sandwich. Maybe I did it wrong...

I'm guessing by "way too lean" for a sandwich, you meant that it was dry. If that's the case, then yeah, you might have done it wrong.

Rub a pork loin with some olive oil then sprinkle some salt, fresh ground pepper and garlic powder on it. Smoke it at 225ish with some Apple wood and pull it from the smoker when it hits 140ish. Wrap it an let it rest. Carry over cooking will take it past 145.

Chill then slice. You can slice it very thin "deli style", or up to about 1/4 for a nice little sandwich.
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Old 04-04-2014, 04:39 PM   #18
landarc
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Schwenbraten is pork butt, sliced thin and marinated for at least 24 hours. The acidity breaks down some of the tissue. But, the key is that it is boned, sliced deli thin and marinated, then seared over and open flame. Anytime you cut thin slices across the grain, you will get tooth tender meat.
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