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St1brew

Pork loin and Boston butt

By St1brew, in Kamado Cooking and Discussion

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St1brew    477

St1brew
Posted

Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....

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TKOBBQ, KismetKamado and Bgosnell151 reacted to this

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St1brew    477

St1brew
Posted
2 minutes ago, Bgosnell151 said:

Wow, that loin looks amazing, and that is also some great looking pulled pork.

 Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future.

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Bgosnell151    1,361

Bgosnell151
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Just now, St1brew said:

 Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future.

How long did you rest the pulled pork after.  I always try to rest at least and hour and up to 6 hours.

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St1brew    477

St1brew
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About an hour. We had company over with hungry kids, so that was a factor. Generally I like to go 1.5 to 2 hours for rest. Never went 6 hours but may try soon.

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