Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home.
First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic.
After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result. The cook will be tomorrow around noon which means it will sit about 36 hours seasoned.
Any ideas to help this rookie save this cook is much appreciated!
I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it.
I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit. I think it would cook up well in a kamado. It's the best thing I've ever cooked.
I doubled the recipe for a dinner party.
One bone-in pork loin roast
2 tablespoons Dijon mustard
2 teaspoons dried thyme leaves
2 teaspoons dried sage leaves
1 teaspoon garlic powder
Salt and pepper to taste
Optional Pan Sauce
¾ cup dry vermouth or white wine
1 cup water
Salt and pepper to taste
1. Trim off unneeded fat and silverskin to expose the meat to the rub.
2. Rub the roast all over with mustard. Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
3. Put the loin back in the refrigerator for a couple of hours.
4. Preheat pit to 350° F.
5. Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
6. Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
Meanwhile, if desired, make a pan sauce
7. Place roasting pan over high heat.
8. Add the vermouth and water.
9. Bring to a boil, scraping up all the browned bits.
10. Continue to boil until reduced by about half.
11. Slice the pork into chops and serve, drizzling each serving with the pan juices.
I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated