I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.
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I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.
Brine with apple juice, salt, pepper, pork loin.. It's like bacon without all the fat! Amazing.
Well that sucks. Had some temp control issues apparently.Quote:
Originally Posted by Irving
It came out of the smoker fine, it burnt in the oven. I just put everything in a glass pan, put in my liquids, covered, and tossed into the oven at 350 for 4 hours. I think I should have done more liquid though. That recipe only calls for a 1/2 cup of olive oil. I added a little garlic and some chopped up onion. Everything was black when I got it out. Fortunately the inside of the meat is great and most of the bark is serviceable.
It'll be good enough for dudes in camp.
I use a Inkbird wifi thermometer. Just leave the leads in, and can check the temp from anywhere, even when not home. Not the cheapest option though.Quote:
Originally Posted by Irving
https://www.thermoworks.com/shop/activity/BBQ-Grilling
I use a few of their normal sensors to make sure items are at the correct temp.
I love their timers you can almost hear it no matter where you are in the house.
I use their cheap DOT style for my normal cooking needs.
Malcom of howtobbqright also recommends the thermoworks DOT one.
Ouch. To get to finishing temp, I put the pork into a deep roasting pan with some braising liquid, seal it over with foil, and pop it in the oven for 2-3 hours at 250.Quote:
Originally Posted by Irving
This last time around, I used about half a 500ml bottle of Mexicoke for 2 large pork shoulders.
I feel like I could have sealed better for sure. Must have cooked all the liquid right out.
The sealing around the foil helps drive the temp up as well. My old enamel steel roaster has a rim that makes it easy. I can fit a packer brisket in it. Come to think of it, I probably need to find another like it.