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Pork / Re: Reverse sear Pork Tenderloin
« Last post by old sarge on September 30, 2022, 02:04:46 PM »
Sounds solid. Never thought about it that way. Thanks.
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Pork / Re: Reverse sear Pork Tenderloin
« Last post by prudentsmoker on September 30, 2022, 01:04:00 PM »
The reason I do it this way is because I really like it at 145. By cooling it down some it allows me to not exceed that while getting a great sear. I do the same with steaks but those I pull at 125.
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Pork / Re: Reverse sear Pork Tenderloin
« Last post by old sarge on September 28, 2022, 11:44:12 PM »
Reverse sear is typically done shortly after removing the food from the smoker but nothing wrong with your method.  All's well that ends well.
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Pork / Re: No joy with spare ribs
« Last post by PulledPorkSandwich on September 28, 2022, 02:09:54 PM »
Opening the smoker that much, I think you effectively lowered the temperature.
You might try cooking at a lower temp. I do ribs at 225-230.

Thanks for the suggestion.  I will try a lower temperature next time as well.

I'm sure I effectively lowered the temperature, but I'm thinking not too much.  It was amazing to me how quickly the Model 2 came back up to the set temperature -- less than 5 minutes after opening and spritzing, I was back to where I wanted to be.  I opened it 3 times, so maybe 15 minutes total of lower-than-set temperature.

Just to be clear, I've tried various temperatures using the "no peeking" approach recommended in the EasyQ booklet.  Every time, I ended up with dry, almost tasteless, ribs.  So, opening and closing, to me, is necessary to get tender, moist ribs.  Also, this time I was trying to be faithful to Franklin's approach, albeit with an entirely different smoker style.  He recommends 275.  But that said, these ribs were a bit too done.  So, another argument for turning down the temp next time.
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Pork / Re: No joy with spare ribs
« Last post by Lonzinomaker on September 28, 2022, 01:49:54 PM »
Opening the smoker that much, I think you effectively lowered the temperature.
You might try cooking at a lower temp. I do ribs at 225-230.
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Pork / Re: No joy with spare ribs
« Last post by PulledPorkSandwich on September 28, 2022, 11:51:15 AM »
Hi all,

I just smoked another rack of spare ribs and I thought I'd post back with my experience.

This time, I used Franklin's approach with the Model 2.  I used his rub recipe and a box temperature of about 250-260, initially smoking for 3 hours.  At the end of each hour, I spritzed with a half and half mixture of apple juice and apple cider vinegar.  After three hours, the rack had a nice mahogany color but appeared quite dry.  They did not pass the "bend" test at this point.

After three hours, I spritzed again and wrapped tightly in aluminum foil.  I put the wrapped rack back into the smoker and cooked for an additional 3 hours at 250-260.  When I pulled the ribs, they were very moist and tender, with the meat falling off the bone -- probably a bit overdone.  The flavor was excellent.  I'll use this approach going forward for ribs, and I might try wrapping pork shoulder and brisket as well

Next time I cook ribs, I may reduce the time the ribs cook wrapped to avoid over-cooking and to get a bit of crust on the surface without drying them out.  I might also spritz with only apple juice (not vinegar) to get a bit more sweetness.  The rub I use does not have any sugar in it.

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Pork / Reverse sear Pork Tenderloin
« Last post by prudentsmoker on September 28, 2022, 08:09:06 AM »
I read about the idea of reverse searing a pork tenderloin, tried it and it turned out great! However, there were no instructions; so here is how I did it. Rubbed it and smoked it till it hit 145. Threw it in the fridge for a couple of hours where it dropped to 90. Then I threw it on the gasser and seared it.
The wife and I certainly liked it.
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Appetizers and Side Dishes / Re: New England Baked Beans
« Last post by Ken on September 27, 2022, 12:17:26 PM »
Thanks Chris.  Itís on my to do list.
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Appetizers and Side Dishes / Re: New England Baked Beans
« Last post by colecp on September 26, 2022, 05:36:10 PM »
Ken, I've done a similar dish and it turned out very nicely. I smoked the already cooked and seasoned beans for maybe 30 minutes with hickory, and served. The smoke was subtle and well received. Maybe the sugar is a good smoke receptor.
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Appetizers and Side Dishes / Re: New England Baked Beans
« Last post by Ken on September 26, 2022, 11:20:02 AM »
I think I'll make small batch in the oven until almost done.  Then I'll finish in the smoker alongside of a half chicken.  The low temp will not overcook the beans.  I won't use too much wood either.  Putting a lid on the casserole after about an hour might be good.  I'll post the results.
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