This isn’t going to turn into a food blog but, here is another post where I show a bunch of grilled meat. Since the last post was the first time I had smoked anything, it’s all still quite new to me. I know I’m going to screw it up eventually but, maybe if I keep track of what I’m doing, I’ll keep the screw ups down to a minimum.
Anyway, I’m hoping to start catching some sales on various meats so I can prepare them on the weekends in the smoker and have it for lunch throughout the week. On the smoker this weekend was a 4lb boneless pork loin and 10lbs of chicken leg quarters.
First I started with the chicken. I made up a brine with some Creole seasoning (1 gallon of water and 1/2 cup of the seasoning) and let the chicken soak in it for a total of three hours. For the loin, I decided to basically do it like I did the pork shoulder last weekend. First, I coated it with mustard and a pork rub and left it to sit while I prepped the smoker.
Once the smoker was up to around 225F, I tossed in some chunks of hickory and put the loin on the bottom rack. I kept the smoke rolling for a few hours until the loin reached 130F internally. At this point, the loin was starting to look a little dry on the ends so I wrapped it with heavy duty foil and placed it back on the bottom rack. This was also the time that I put all the chicken on. I also added more charcoal/hickory and tried to keep the smoker around 250F.
With the chicken being slightly layered, I had to go in and flip/rearrange the pieces a few times so that the smoke would cover all areas.
When the loin reached 170F, I pulled it out of the smoker to see how it looked. Quite a bit of the fat layer had melted and kept everything nice and moist. Seeing that it was done all the way through, I sliced it up for the smoked pork chops for dinner that night. They turned out damn good. Even my son (3yo, super picky eater, some days we can’t get him to eat much of anything…) ate quite a bit of it.
After a call from my mother in law earlier in the day, it was decided that we were going to take the chicken out the next day for dinner. So, knowing that it’d need to be reheated, I wanted to pull the chicken out a little early. When it reached 150F (chicken is done at 165F), I created a big pouch with foil and wrapped the chicken up and put it in the fridge. The next day, the chicken went in the oven for about an hour (at 350F) and it was ready. Having it in the brine prior to cooking really helped keep it moist and I think that I didn’t need to pull it out of the smoker early. Next time, I’ll cook it all the way without fear of it drying out.
All in all, was good eating. And on a side note, I gotta make sure to not mention to my mother in law that I’m smoking a bunch of meat so I can keep it all to myself. Next weekend, I’m already planning on having my parents up for a pork shoulder picnic roast that’s currently in the freezer.