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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 01-24-2012, 12:24 AM   #1
swamprb
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Default 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



Then ya gotta tie it up!





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



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



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





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





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





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.



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!
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Old 01-24-2012, 12:27 AM   #2
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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?

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Old 01-24-2012, 12:44 AM   #3
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Quote:
Originally Posted by Ron_L View Post
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?

Not if you ask brother Bill!
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Old 01-24-2012, 12:47 AM   #4
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Looks nice and juicy!
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Old 01-24-2012, 12:50 AM   #5
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You rocked it!
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Old 01-24-2012, 01:10 AM   #6
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FWIW - It gets my vote for sure.
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Old 01-24-2012, 01:19 AM   #7
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Quote:
Originally Posted by swamprb View Post
Not if you ask brother Bill!
But that was a loin
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Old 01-24-2012, 02:46 AM   #8
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Quote:
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But that was a loin
No, it was a Boneless Berkshire CT Butt. Big difference. Brother Swamprb knows what he is doing.
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Old 01-24-2012, 02:54 AM   #9
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Looks very good from where I'm sittin'!
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Old 01-24-2012, 02:55 AM   #10
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Thats awesome! I've actually been meaning to do that! You bean me to it Brother!!!

That's all "money" right there!
Cheers
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Old 01-24-2012, 12:18 PM   #11
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Quote:
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Thats awesome! I've actually been meaning to do that! You bean me to it Brother!!!

That's all "money" right there!
Cheers
You got that right!
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Old 01-24-2012, 12:42 PM   #12
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Looks great!
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Old 01-24-2012, 12:47 PM   #13
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Quote:
Originally Posted by NorthwestBBQ View Post
No, it was a Boneless Berkshire CT Butt. Big difference. Brother Swamprb knows what he is doing.
Ya gotta stay in context, Michael 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.
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Old 01-24-2012, 03:29 PM   #14
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looks like a tri-tip to me.


(ok..i know... penalty box).
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Old 01-24-2012, 04:22 PM   #15
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Quote:
Originally Posted by BBQchef33 View Post
looks like a tri-tip to me.


(ok..i know... penalty box).
Oh, never mind...

That's a beautimous hunk of pig, Brian!

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