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View Full Version : Pork Loin and Chuckie


watertowerbbq
04-13-2008, 04:56 PM
Decided to do a pork loin roast and a chuck roast on the smoker today. It's a little windy and the temp is in the 40's, but what the heck. Pork loin just had Lowrey's Seasoned salt and black pepper. Chuck roast has Smokin' Guns Hot on it and it is still in the smoker (temp at 167). I will post the chuckie pictures when it is done. Here's the loin.

http://i249.photobucket.com/albums/gg213/watertowerbbq/porkloin14-13-08.jpg

http://i249.photobucket.com/albums/gg213/watertowerbbq/porkloin24-13-08.jpg

pat
04-13-2008, 05:19 PM
That is one juicy lookin' loin!! Nice work Matt! Hey, this weather beats the snow from a couple of days ago.

Wyatt
04-13-2008, 06:01 PM
I just got hungry from the look of that thing!

watertowerbbq
04-13-2008, 06:40 PM
I just got hungry from the look of that thing!

Thank you Wyatt! :biggrin:

watertowerbbq
04-13-2008, 06:44 PM
Sometimes when things don't go the way you think they should, they actually turn out right.

I had in my mind that this chuck roast was going to be like pulled pork. I foiled it at 160 and pulled it off at 195, just like I do with a pork butt. However, when I went to pull it, I realized that it wasn't quite that tender and that we would be having sliced chuckie. I was disappointed,:sad:........ until I tasted it! Wow! It was delicious and now that is the flavor that I want my brisket to taste like.

Now I'm really excited to try another packer brisket to see if I can match the flavor. Here's a couple of pics.

http://i249.photobucket.com/albums/gg213/watertowerbbq/070.jpg

http://i249.photobucket.com/albums/gg213/watertowerbbq/068.jpg

boatnut
04-13-2008, 07:21 PM
nice job..looks nice n juicy!

qman
04-13-2008, 07:28 PM
Nice looking loin and Chusck there Matt. Both I would hit.:mrgreen:

Chuck is like brisket though: You have to go by feel for tenderness. Internal temp alone will not get you pullable meat every time. Keep it going till the temp probe slides in and out with almost zero resistance-as they say, like butta.

Happy cooking.

watertowerbbq
04-13-2008, 09:05 PM
Chuck is like brisket though: You have to go by feel for tenderness. Internal temp alone will not get you pullable meat every time. Keep it going till the temp probe slides in and out with almost zero resistance-as they say, like butta.

As soon as I realized that it wasn't going to pull, I realized that I should have done that. Lesson learned. :-D

jestridge
04-13-2008, 09:14 PM
It looks great. Glad to hear I not the only one that use Lawery seasoning. For the price you cant beat it.

smokinbadger
04-13-2008, 10:06 PM
That looks really great. I was planning on a chuck roast soon--now it'll be sooner thanks to this motivation.

icemn62
04-14-2008, 12:24 PM
I love smoking chucks they cost less than brisket, and they taste so good.