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Unread 11-10-2013, 10:18 PM   #1
dinosdeuce
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Default First smoke and lots to learn

The only thing I have never smoked before was in a masterbuilt electric smoker. Today was my first smoke using charcoal and hickory chunks. Results were not so good. Could have been my choice in meat, wrong cut. I don’t know. I have a lot to learn that’s for sure. Will do more reading on here for the next smoke.
Details:
Beautiful day, temp hit 60f with no wind (unusual for here)
2 Pork sirloins 5.4lbs and 6.8lbs
Rubbed with a Memphis style rub
Put water in pan directly on diffuser.
1 16.6lb bag of Kingsford charcoal with hickory chunks buried
Closed down the vents and left them there
Smoked 9 1/2 hrs with average temp of 225F charcoal started dying at the 9 hr mark
Temperature probe in the bigger sirloin and it never got above 158F
Hit 151F at the 6 hour mark
Charcoal started dying at the 9 hour mark.
Meat was tough and dry.

Pics: Rubbed, end of cook, resting on counter, dry meat
Attached Images
File Type: jpg Sirloin Roast 5.4lbs rubbed.jpg (84.2 KB, 218 views)
File Type: jpg Sirloin Roast 6.8lb rubbed.jpg (90.8 KB, 215 views)
File Type: jpg out of smoker.jpg (53.6 KB, 216 views)
File Type: jpg before cuting.jpg (61.7 KB, 215 views)
File Type: jpg Dry.jpg (44.7 KB, 215 views)
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Unread 11-10-2013, 10:23 PM   #2
peeps
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Not familiar with that cut, but you should have been well above that meat temp after 9 hours at 225F.
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Unread 11-10-2013, 10:34 PM   #3
SmittyJonz
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I'm not sure on that cut but Pork Shoulder Butts and Picnic go 190-200* ish IT till probe tender or bone wiggles easy - Brisket till Probe tender in 190-210* IT range

try a. Butt or Picnic and run smoker 250-275* -should 8-10 hr cook-- make ur Basket where you can add Charcoal or Chunks during cook.

I cut my basket so I can add when needed......

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Unread 11-10-2013, 10:42 PM   #4
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I think i would have cut that into chops, reverse sear maybe....or if whole not taken past 145.
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Unread 11-10-2013, 10:50 PM   #5
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I would have pulled it at 140F and let carry over take it to 145F.
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Unread 11-10-2013, 10:58 PM   #6
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So they are saying it was overcooked - need to treat it like a pork loin. I'd of done same ad you Dino........ new or unfamiliar cuts are tricky...... You can always ask for tips before a cook ..... Don't worry about it - I've jacked up plenty of Meat myself .
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Unread 11-10-2013, 11:30 PM   #7
El Ropo
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Yep, treat them like a pork loin. They are very lean, and do great cooked to 140, then rested for 30 min before slicing and serving. I have a 3 lb pork sirloin in the fridge for tomorrow's dinner.
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Unread 11-10-2013, 11:38 PM   #8
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Glad I read this thread... I wasn't sure what a pork sirloin was either but I'll have to check it out now.
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Unread 11-11-2013, 07:21 AM   #9
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I would do pork steaks out of that cut. We all have plenty to learn. Thanks for posting.
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Unread 11-11-2013, 07:28 AM   #10
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I smoked mine at 220 to 225 for about 3 hours. Wrap them in foil at 140 and sit in pan for an hour on the counter top. Always tender and juicy.
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Unread 11-11-2013, 10:14 AM   #11
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looks good other than a little dry, hey you tried, it did not work out as planned, you know for next time to try something else, lord knows I have choked down my fair share of sub par cooks just because I hate to waste, the dog it usually happy when I screw something up though. get another cut and try again, it is a slow learning process.
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Unread 11-11-2013, 08:25 PM   #12
dinosdeuce
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Default Thanks

All,

Thanks for the inputs. I figure the learning curve to be a little steep at first. It is great to have this forum. You all offer a lot of help to people and it is nice to be a part of this slippery slope.

@ SmittyJonz, It is funny you posted your mod. I was thinking last night how I could add charcoal and there you are giving me more advice. Gotta love it.

Thanks again

Thanks to all our veterans Earlier, I toasted past, present and future.

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1980 - 2004
Enlisted of course

Last edited by dinosdeuce; 11-11-2013 at 08:29 PM.. Reason: add comment
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Unread 11-11-2013, 08:36 PM   #13
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Time for some pork chili or tamales!
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Unread 11-11-2013, 08:39 PM   #14
dinosdeuce
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Quote:
Originally Posted by BevoBurn96 View Post
Time for some pork chili or tamales!
Pork chili now that's an idea, thanks

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Unread 11-11-2013, 08:55 PM   #15
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Learning is part of the fun. And that's why we're here.
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