You cut a bunch away “frenching”?

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Not much. Probably could have done a bit more but wasn’t sure how much it would shrink back as it cooked.

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Ordered a Traeger Pro 575 last night from my local Ace. Comes delivered assembled and with a 20lb bag of pellets. It is the smallest one they have with the WiFire app so I can control it from my phone. I'll be interested to see how it works out, but initially it looks like it will be fun to get into it.

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Impromptu rib party while I watch Elon Musk push my crypto into the retirement range.

I just gotta remember to dump it at 10:31pm CT.

These are some crappy Costco preseasoned ribs that I'm Dr. Ken-ifying. Let's see what happens....$3,820....

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I have the Pit Boss model. Pretty similar so I am sure you will find it easy enough to get good results.

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I'm sitting here watching channel 11 cooking shows and Chinese spareribs were featured and after the hunger pangs subsided I headed straight for this page to ask where I could find properly cooked versions in the city.

And then I see the Dr. Ken Asian rib extravaganza.

And I'm jealous. And Jet, you don't help either.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Went back to the well but a little spicier with my poor man’s brisket. Smoked two three pound Chuck Roasts that I let sit in a bag with the rub overnight. Let them go low and slow almost 6 hours.

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How did it turn out?

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It was really good. My wife prefers it to brisket.

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Cool. I've never done chuck roast but might give it a shot this weekend along with some brisket or beef ribs. What temperature did you use?

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I think I'm doing a bone-in crusted pork loin this weekend on the smoker. The recipe I found has it as roughly a two hour cook.

The problem is that I don't know when we'll be eating. Can I just put it in a cooler after until it's ready to be cut? Will it increase the doneness?

Hypothetically, could I cook it at 1, finish it around 3 or 3:30, and put it in a cooler until about 6?

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I toggled between 200-225. Mostly 225 and stopped at 165 internal. I did the rest in foil and cooler thing for a while until everything else was ready.

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It will cook a bit more pork is fine I think as long as it doesn’t dry out. Not sure what to uses as I don’t have pork broth but putting some in the foil wrap helps I’m told. In your scenario I would be more worried it doesn’t stay hot enough until 6.

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I just did a bone-in pork loin a couple weeks ago. I injected just before smoking it at 225 (1-cup apple juice, a few tablespoons of worcestershire, and some salt dissolved). I also used the excess of the injection to spray every 30 minutes or so.

Put the rub on overnight.

The smoking process for mine was closer to 3-1/2 to 4 hours for an 8 bone roast of about 5-6 lbs. Took it to a temp of about 150F and left it in a warmer for an hour or two. Came out perfectly.

I'd say put the loin in a catering tin or wrap it in foil, throw it in a cooler with a towel or two on top to insulate and it will stay warm for hours. Shouldn't cook too much further from the 150. It will be fine.

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I'll add that I basically took mine out of the fridge for the injection and was still chilled.

If you let it sit out to room temp before the smoker, it will take a bit less time. You could also up the temp to 250-265F to smoke it and cut the time by maybe an hour or so.

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I just noticed this had the temp at 275-300. That's too much. I have time so I don't need it to be that quick. I'll do it at your temp. https://grillinfools.com/blog/2011/10/11/crusted-smoked-pork-loin/

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Costco had no bone in pork loins. It must not be pork loin picking season. Now I actually have to go to a real grocery store. The price margine on this has gone up at least 13%.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Yeah, I've been trying to get another one from there and am 0-for-3 since. Same with the tomahawk steaks - those are always hit and miss. I can usually only get those steaks about 3x/year.

I'll give it one more shot and then I'll have to bite the bullet and go to a real butcher and settle for 5" gutters.

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Seasoned the new smoker yesterday, very impressed with ease of use thus far. I love the app and can monitor the temp on my phone. Going to try a pork shoulder this afternoon. Smallest one I could find at Costco was 11 lbs so I cut it in half and froze the other half. Looking forward to learning how to use this thing.

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Couldn't find one anywhere. Had to do pulled pork.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

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Got the shoulder up to temp but I had put it on around 10 am and dinner was 5. Ended up being a pretty tasty pork roast. I was disappointed but realize it needed to be at 200 for a bit longer and then rest longer than 20 minutes. Part of the learning experience. Do you guys wrap your shoulders? I didn’t wrap mine at all. I kept some apple juice sprayed on it every hour to try to keep it moist. It was not bone in either.

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I don’t wrap shoulder.

I learned from trial and error though that bone-in is worth the effort to find. I think it has more flavor and is an easy way to see how close to done the meat is. When it just pulls right out….better not finish that sentence to avoid being quoted….but you get the idea…

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I wrap it in foil at the end and then pour a cup of apple juice on it as it goes from 175 to 195 and then keep it in there as it rests. I don't know what good it does as I've never not done it but I assume it adds flavor and moisture.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Looking forward to seeing it on January 6th next year and having to cook it in a blizzard.

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This is what I had seen online and what I assumed as well. I think I will try it tomorrow. Going to put the meat on at 3am before I leave for golf at 5. I'll be able to watch it on my phone with the app but might need the wife to keep it sprayed down.
I figure by the time I get home at 10 It should be getting close to the 200 degree mark and then I'll be able to watch it more closely from there. I saw someone say it should be tender enough to pinch some off of it so without the bone maybe I will look for that. Open to any other suggestions of course. Having a buddy and wife over tomorrow so I would like to be able to pull it off by 11 or so and let it rest in a cooler a few hours. I will say that I have been impressed with the Traeger and the WiFire app. I can change the temperature or set the alarm on the probe from all the way across town.

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I’d just be careful that someone can add chips if needed.

Pork shoulder is very forgiving. I like to take it to 203 and let it rest for about an hour if time allows. If you wrap it in a towel or two in a cooler that will be piping hot for hours and still be juicy.

Are you injecting it? I would recommend it. Even if it is just Dr. Pepper or Coke - there are lots of injection recipes online. I think it’s worth the extra few minutes to do.

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I never wrap shoulders either and only use bone-in shoulder.

For the finished shoulder, I strive for a consistency that is typically referred to as "meat jello"--that's when the shoulder has a jiggle to it because all the connective tissue has broken down. The meat can easily be pulled or pinched off the bone at that point, and the texture/flavor combo is transcendent. This usually takes about 11-12 hours for a 6-7 lb shoulder at 250-270 degrees or so. I use a Weber Smokey Mountain, where the temperature can fluctuate quite a bit, but this has never been a problem with pork shoulder, which is a very forgiving meat.

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Also, I know you are just learning, but as soon as you get comfortable doing pulled pork then do a ton of it. Do enough to feed a small military unit or 3 guys from the Lakemoorfest photo. I do roughly 15-18 pounds at a time in two sections and it only adds about 10% more time than it would if I was doing half that. You then shred the first one, let it cool for 20 or 30 minutes so it's not piping hot, and put it into containers to go into the freezer. I usually use three containers and you've got dinner for 3 straight days available whenever you want and it tastes pretty much just like you just made it. If you let it defrost for 24 hours first. Even the microwave is fine to heat it up but the stove is better.

I did that for an airbnb week once where I froze about 12 pounds and it gave us about half our meals when combined with some sides.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Good to know. For as much time/effort/cost to run the thing I will likely follow your lead. I cut the 11lb boneless shoulder into two thinking it would be too much but I think as you mentioned, there is nothing wrong with making way too much.

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Flew too close to the sun on wings of pastrami