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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-06-2014, 11:21 AM   #16
is One Chatty Farker
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Join Date: 09-17-12
Location: Villisca Iowa

Man so much to learn. Takes time. I have never even bought a pork loin. Only thing I can relate to this is deer straps/loins.
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Old 04-06-2014, 11:34 AM   #17
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Mostly the ones I get are from the shoulder. They can be cooked to any number of temperatures, including to pulling temps. I prefer taking then to just shy of that
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Old 04-06-2014, 11:38 AM   #18
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Its butt cut in thick strips. At my grocery it I is with the chops and pork steak.
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Old 04-06-2014, 01:36 PM   #19
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Join Date: 12-16-12
Location: Sioux Falls, SD

That's the problem with CSR's, they can be made from completely different cuts (loin or shoulder), and each require completely different techniques. Don't take anything from the loin over 145, UNLESS you're braising it. Stuff from the shoulder can go alot higher, depending on if you want to slice or pull.
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Old 04-06-2014, 02:15 PM   #20
somebody shut me the fark up.
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Join Date: 07-17-13
Location: Burleson Tx

Throw the Masterbuilt book in the trash........

CSR's at 250* oughta take 2.5 - 3 hrs.......
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Old 04-06-2014, 02:44 PM   #21
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A lot to learn, but we have fun practiceing.
Don't get discourraged.
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Old 04-06-2014, 02:56 PM   #22
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Join Date: 12-27-05
Location: Mid Michigan

I smoke CS ribs alot.
I cook them at 225-250. It takes about 4-5 hours depending on the thickness.
When my thermo pen probe goes in like budda I consider them done. Just like my brisket flat.
If they were overcooked try foiling them with some liquid and they should rehydrate some. I have done that with a dried out brisket before.
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Old 04-12-2014, 10:44 AM   #23
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Join Date: 03-15-14
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Originally Posted by zoink View Post
I bought mines at wally world. It is serving its purpose . BTW is that an electric or propane masterbuilt you have?
Dat be propane, zoink.
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Old 04-12-2014, 11:18 AM   #24
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Join Date: 03-15-14
Location: Cedar, MN.

Thanks all of you for the input. Just the info I need to keep learning. Since the csr fiasco I have done a couple chickens. Turned out great but didn't get the deep smoke I was hoping for. I'll keep experimenting.
Tomorrow is the pork sirloin. My buddy tells me to brine with water, salt and brown sugar tonight. Any thoughts on the pre-rub sticking agent? He said maple syrup or mustard would be good. I don't trust his advice on some things cause he's kind of an idiot sometimes. Thanks again and I'll post how things turned out.
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Old 04-12-2014, 12:03 PM   #25
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For an even better result with the pork loin, don't cook it past 135-140, then rest loosely tented under foil for 20-30 minutes. During the rest, it will continue to cook and be a perfect 145ish when served. Carryover temps are overlooked by a lot of folks.
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Old 04-13-2014, 12:53 AM   #26
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Originally Posted by rookiedad View Post
there is no success without failure!
True, true! Makes success even better! Take what you learned today into the next cook and you'll get there! Keep at it!
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Old 04-13-2014, 01:15 AM   #27
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For pork sirloin It really depends on what you want your end result to be. When I think sirloin I think steak and would use the appropriate run sauce or marinade for that. I would go seasoning salt of choice add in a little more pepper throw it on @ 275-300 untill it hits about 150 then sear it rest it for 5 minutes and serve.. I have never done a pork so take it FWIW
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Old 04-13-2014, 07:12 AM   #28
Rusty Kettle
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Location: Butler PA

Everyone has an off day. Burgers are my constant failure never can get a good burger and I epically failed with leg of lamb. Just keep smoking meat and work with it. Practice makes perfect.
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Old 04-13-2014, 08:00 AM   #29
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Join Date: 07-09-12
Location: Milford, NJ

I failed the first time I tried CSR to due to trying to cook them like a bone in type of meat.

I did find (and some here will probably find this blasphemous) that if you re-heat them in the microwave and add a little sauce even shoe leather can become somewhat edible.

That said, with the way pork and beef prices are going I'm less and less inclined to "try something new" as I'd much rather not screw up trying to cook a $30-$40 piece of meat.
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Old 04-13-2014, 08:06 AM   #30
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Join Date: 01-17-14
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Originally Posted by MGD TARD View Post
With my new Masterbuilt 30" smoked up a batch of country style ribs. Apparently kept 'em in WAY to long. Followed the time and recipe to a tee. Absolute shoe leather. I have decided I need a remote thermometer and will order one next payday. Although I failed I won't be discouraged.

Yesterday I smoked a half dozen bacon wrapped chicken cordon bleu. Those turned out awesome. Still trying to find a real good rub.

When I get the remote, I want to do a pork loin roast. Any pointers guys?
When I do country-style ribs, I prefer HnF, and take them out as soon as they reach temp.

Pork loin roast, likewise. Inject, and do HnF, taking out between 140 and 145.
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