The Texas BBQ Forum

I did a couple cooks this last weekend with cookingpellets.com Apple mash pellets.
First up was a pork loin


Probably the last pork loin Ill ever que. Marinated it for 8 hours and smoked it to a IT of 145. As Always turned out kinda tough and dry, tho the smoke flavor was good from now on Ill stick with curing it for Canadian Bacon.
Next up was about 7 lbs of Salmon fillets smoked for 3 1/2 hours at 180.

All in all the Apple Mash pellets went good with both the pork and the Salmon but went especially well on the Salmon.



Bill

I too have had the same prob with the Pork Loin so unless it's stuffed or bacon wrapped I'll pass on it also, However, every thing looks good, Wild Bill - - - only thing that could have added to that Apple Mash was a little Sour Mash in a Fruit Jar, if you know what I mean? - - -

I've never been a fan of a slow smoked loin for the reason you mentioned. For me, it needs to be cooked in as short of time as possible (without burning it) to keep it juicy.

That salmon looks fantastic!

And I second OUPs sour mash suggestion!

I think that pork loin look's dang good. They make great slider's.

Nice looking spread.

I typically cook loin and tenderloin indirect in the kettle.


Sent from my iPhone using Tapatalk

Thanks y'all for looking

Em and TX
Will Anything in this whiskey/bourbon basket that I got at a charity auction last week work



Bill

Can't speak for da Counselor but that Crown and Black Jack would put a smile on this ol Texan fo sho

Woodford with a couple of ice cubes and I’d be good :)


Sent from my iPhone using Tapatalk

bsooner75 wrote:Woodford with a couple of ice cubes and I’d be good :)


Sent from my iPhone using Tapatalk

Took the words right out of my mouth!

I'll be darned ......after my wife gave my son and son in law first pick out of the basket this last weekend I was left with JDs and Woodfords Reserve. The bottle of CR had already before hand been taken out of the equation.


Bill