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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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Unread 12-21-2003, 07:53 PM   #1
willkat98
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Default Summary: 165 Wrap to 190 Method

I just brisketized my Pa kettle today.

5# pork loin, took to 165 over 2 hours in the Weber Kettle, offset with apple wood.

Had a 1/4" smoke ring. Wrapped in foil, then to 190.

Cooler to 165. opened, juice pouring out. Sliced. Super tender.

Threw Taters in foil at the same time. They were awesome.

God I love that kettle.

40mph winds canceld my smoking plans.
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Unread 12-21-2003, 08:07 PM   #2
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Quote:
40mph winds canceld my smoking plans
Isn't offset in the Weber for a couple of hours pretty much the same thing!?!?!?

Bill Bill Bill...have you become a technical Qist! Soon you'll tell us using foil makes our briskets a roast!

Oh, on topic...got a friend down south doing some duck hunting this week. He loves Q but doesn't know how and found out I Q. I told him, you bring me back 2 ducks and I'll give ya back 1 smoke. He asked, why don't you smoke both of them? I said...oh I will.
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Unread 12-21-2003, 09:12 PM   #3
willkat98
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Its as Klose as I could come to real Q.

It was awesome.

And I owe it all to you Neil.

Cuz I used "Fat Pats Rib Rub" from St louis on that loin, and it was great!!
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Unread 12-21-2003, 09:34 PM   #4
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Sounds good! I bought a case of ribs at Sam's on Saturday, and I'm cooking up some gifts for friends on Monday. Got them all trimmed and rubbed up and setting in the fridge for in the morning. Weather is calling for rain, so I'm gonna be out in it, no way I'm wasting $50 in ribs.
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Unread 12-22-2003, 09:22 AM   #5
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Mmmm....Fat Pat's. That stuff is so good on anything pork...
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Unread 12-22-2003, 09:50 AM   #6
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I'm gonna try it on a beef roast Wednesday.
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Unread 12-24-2003, 07:25 AM   #7
2Fat
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Default Re: Summary: 165 Wrap to 190 Method

Quote:
Originally Posted by willkat98

5# pork loin, took to 165 over 2 hours in the Weber Kettle, offset with apple wood.

Had a 1/4" smoke ring. Wrapped in foil, then to 190.

Cooler to 165. lans.
always pull pork loins at about 150° or so and slice(after resting some of course)---will have to give your method a try--sounds good

Buzz
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