How did they turn out? I usually hear people cooking them at a lower temperature than that. Just curious as this is one of those things I haven't branched out and tried but really want to.
Smoker settled in initially at 230ish and I they held there for about 8 hours before foiling and bumping the temps up to 325 to finish them in time for lunch/dinner. I had some equipment issues half way through that had me pulling my hair out but in the end no one but me could tell the difference.
Actually smoked this one along with a full pork shoulder blade roast a week ago. Good BBQ dinner and enough pulled pork for tacos and BBQ sandwiches to eat for a while. No cut open pics as it was time to eat but this stuff shredded like paper in a wood chipper. Did the picnic roast for 9 hours at 225f - 250f and the full shoulder (not pictured) went for more like 11 hours or so.
A bit of seafood paella is on order for the mid-week holiday weekend. I picked up some shrimp, clams and lobster tails yesterday afternoon. The fish market was out of mussels and scallops but I consider that to be the sign of a good fish market. Running out at the end of the day means that what have is fresh. Saffron, peppers, rice, peas, garlic and basil to go with it. It's been a while since I've tried a paella. The timing on adding the ingredients needs to be on target. Nothing like mushy rice and over cooked clams with raw shrimp. I have some noted scratched in the margin of the cookbook. Let's see how I do.
Veges prepped. Got to wait for the peas to thaw. Or perhaps a wood fired assist? And the magic ingredient
Planned on smoking a pork loin on Friday afternoon for dinner. The pork spent two days in a gallon ziplock bag with pork seasoning and a sliced up orange. I wrapped it in bacon and put it on the smoker @ 160 degrees for an hour then stepped it up to 225 for 3 hours. I normally smoke with apple or hickory pellets but I had a good supply of maple pellets so I thought I would give it a try. The taste was amazing. The citrus and the maple gave a sweet flavor to the pork. The pic doesn't do it justice, it was very moist with a great flavor. I am my worst critic and I was pleased with it.
I wasn't home for pork and kraut, but had some some sausage and stopped and got some kraut tonight.. Love the new mini dutch oven I got with a gift card while out of town for work. some cornbread and a brownie. Not much, but it was my new years day dinner, Tonight...
The paella came out good with the exception of the lobster tails. I put them in way too early and they were over cooked. Next time I'll split them and cook them with the shrimp. Clams and lobster tails in Shrimp and peas on top. All cooked Leftovers
Just got done with this meal. Pork loin trimmed up and rubbed with a homemade paprika rub. Cooked on the the Big Joe at 350 for 1.5 hours to an internal temp of 165. Served with buffalo cauliflower and sea salt pepper and garlic roasted potatoes. It was pretty darn good.
