pork shoulder chuck roast? help needed

[THoey1963]

No probs. I did the same earlier on in my time here. :wink:

 

[JohnnyB]

That end is my favorite. When I make chops, I save the pieces that have the dark red meat for myself. The wife gets grossed out by the looks of it. "Sigh...fine honey...I'll eat those I guess."

 

[...Dave]

after approx 1 hr. internal on the tenderloins is 138 according to the mav-732, still havent lifted lid to check with handheld thermo, but looks like they wont have much longer unless probe is wrong. does this seem about right for a smoke time?

 

[Ron_L]

You didn't mention what temp the WSM is at, but tenderloins don't take very long.

 

[THoey1963]

Yeah, these won't take long. Some would do a direct sear on them at the end to get a crust, but you might have gone beyond that temp already.

 

[dadsr4]

ok, will do, 1 last question before i get busy. is it ok to freeze loin like i did my pulled pork?

I've froze it and thawed it in the frig. Sliced, nuked briefly, and I couldn't tell the difference from just cooked.

 

[...Dave]

You didn't mention what temp the WSM is at, but tenderloins don't take very long.

i used 275 as suggested by you guys :-D

 

[...Dave]

internal on handheld at 144, wrapped and tossed in microwave to rest

internal on the big loins at 132, still smokin :thumb:

 

[...Dave]

internal at 147 on bigger one, 145 on smaller one. resting and im done.

thanks a bunch for everyone's help, today smoke was my quickest and easiest so far. :clap:

 

[Bludawg]

What you have is the what we call the ribend of the porkloin that was deboned the left side of the 2 pic is where it would be going into the shoulder of the pig or if it was beef the chuck thats probley why they called it that. so what you have is a piece of boneless porkloin

:twitch:I believe I said that in post #3

 

[THoey1963]

Looks great Dave. You slice any yet?

 

[...Dave]

heres some slices, guess they look ok? sure does taste good :-D

 

[deguerre]

Gorgeous color on those, Dave. Tenderloin especially. Slices look tender and moist. :thumb::thumb:

 

[Oakswamper]

Yep looks real good!