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haha. I grew up eating pork with applesauce.

and the thread title is over cooking Pork, so I will start another on the turkey...

Back to the thread title I agree and disagree...

The longer you cook it and keep it moist, the more tender it will be and there are many ways to accomplish that. Should one not boil it/keep it moist/ at the right temp for the duration, then I agree like anything else over cooked

Originally Posted by syndicated

I'm interested in how the turkey turns out, Canadian thanksgiving is next weekend and I was looking for something creative to make.

Will do, its sniffing and looking good thus far, so we will see

Originally Posted by Chris_Worthington

I disagree I have smoked some whole chickens injected with apple juice, apple cranberry and rubbed with Mc Cormicks beer can chicken flavor, their Chicago steak and few of their other rubs/seasonings

Smoked low and slow for about 5-6 hours...

and can totally taste the smoke wither it be and apple, cherry or mesquite, etc. wood

Turkey I am trying today as Ryan knows, injected and brined, low and slow, and will post back the results

I'm interested in how the turkey turns out, Canadian thanksgiving is next weekend and I was looking for something creative to make.

Originally Posted by Chris_Worthington

I disagree I have smoked some whole chickens injected with apple juice, apple cranberry and rubbed with Mc Cormicks beer can chicken flavor, their Chicago steak and few of their other rubs/seasonings

Smoked low and slow for about 5-6 hours...

and can totally taste the smoke wither it be and apple, cherry or mesquite, etc. wood

Turkey I am trying today as Ryan knows, injected and brined, low and slow, and will post back the results

I'm excited to hear how it turns out, considering it's scouting for me for next weekend!!


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There are people who live and learn, while others are just livin'. Don't be the latter.

Originally Posted by syndicated

I've found poultry doesn't take smoke like red meat does, does turkey respond differently than chicken?

I disagree I have smoked some whole chickens injected with apple juice, apple cranberry and rubbed with Mc Cormicks beer can chicken flavor, their Chicago steak and few of their other rubs/seasonings

Smoked low and slow for about 5-6 hours...

and can totally taste the smoke wither it be and apple, cherry or mesquite, etc. wood

Turkey I am trying today as Ryan knows, injected and brined, low and slow, and will post back the results

Originally Posted by tipsrfine

I was in a store looking at the high priced rib eye steaks and a butcher came up to me and asked me if I knew what the difference was between a rib eye steak and a chuck eye steak; I said no and he said "two ribs", along with a several dollars cheaper. I've been hooked on the chuck eye steaks ever since.

Yes,but only if it is an end cut rib steak,the good rib steaks are 8 ribs away,I would not pay top dollar for an end cut!And a good steakhouse will not serve it?

Originally Posted by syndicated

I've found poultry doesn't take smoke like red meat does, does turkey respond differently than chicken?

Not incredibly I don't think. It seems to end up a lot juicer considering all things being equal, IMO. Next weekend I'm going to do a 10 pound bird and do a brine & inject it, so I'll make sure to report the findings back. I'm going to start waiting to eat it until the next day also, the smoke flavor gets into everything that way.


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There are people who live and learn, while others are just livin'. Don't be the latter.

Originally Posted by ryan1088

Isn't the the truth. Now I'm obsessed with it after turning out some great tasting beef, pork, and turkey the first two times.


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There are people who live and learn, while others are just livin'. Don't be the latter.

I've found poultry doesn't take smoke like red meat does, does turkey respond differently than chicken?

Originally Posted by syndicated

My smoker has changed my life.

Isn't the the truth. Now I'm obsessed with it after turning out some great tasting beef, pork, and turkey the first two times.


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There are people who live and learn, while others are just livin'. Don't be the latter.

I was in a store looking at the high priced rib eye steaks and a butcher came up to me and asked me if I knew what the difference was between a rib eye steak and a chuck eye steak; I said no and he said "two ribs", along with a several dollars cheaper. I've been hooked on the chuck eye steaks ever since.

The best way to eat pork is not at all.

Originally Posted by tipsrfine

I appreciate agreeing with me, but now you're speaking as if all "beef" is the same cut of meat. Same applies to beef; different cuts require different cooking temps & times. A nice rib eye needs a good high fast cook, while the meat used in a pot roast needs a good low and slow cooking to make it tender.

I'm between smokers right now, and I miss it. I love smoked turkey thighs & legs. It makes the meat almost have a ham-like quality. I used to make a bar-b-qued smoked boneless turkey thigh with pepper jack cheese on a big bun that was to die for.

No no, there's good beef out there, but pork is superior, and cheaper. It's a leaner meat with the exception of slightly higher cholesterol.
I'm a big fan of a fat sirloin steak though, can't beat the flavour.

Originally Posted by syndicated

Agreed.
Pork is better than beef most respects, but if you cook it like beef, it's ruined.
Just made my own bacon for the first time on Wednesday.... What a difference from the grocery store.
My smoker has changed my life.

I appreciate agreeing with me, but now you're speaking as if all "beef" is the same cut of meat. Same applies to beef; different cuts require different cooking temps & times. A nice rib eye needs a good high fast cook, while the meat used in a pot roast needs a good low and slow cooking to make it tender.

I'm between smokers right now, and I miss it. I love smoked turkey thighs & legs. It makes the meat almost have a ham-like quality. I used to make a bar-b-qued smoked boneless turkey thigh with pepper jack cheese on a big bun that was to die for.

Originally Posted by tipsrfine

You guys are all talking about "pork" as if there is only one cut of meat on a pig. Some parts of a pig are better with a low temp slow and long cook, and some parts require a fast high heat cook. Where most people mess up is on the loin. This is a vary lean cut of meat that requires a fast high heat cook. As for finished cook temp, I take mine out somewhere around 135 and then let it rest for 10 minutes where it will climb in temp to 140 or slightly higher. The meat still has the faintest blush of pink and the juices run with a pink tint also.

As with all of my projects, I've spent a considerable amount of time researching into this, so I know it is safe (140 degrees F for any meat), and the results are great.

If you're going for something like a pulled pork, then a good shoulder roast slow cooked at a low temp is the best way to go.

Agreed.
Pork is better than beef most respects, but if you cook it like beef, it's ruined.
Just made my own bacon for the first time on Wednesday.... What a difference from the grocery store.
My smoker has changed my life.

You guys are all talking about "pork" as if there is only one cut of meat on a pig. Some parts of a pig are better with a low temp slow and long cook, and some parts require a fast high heat cook. Where most people mess up is on the loin. This is a vary lean cut of meat that requires a fast high heat cook. As for finished cook temp, I take mine out somewhere around 135 and then let it rest for 10 minutes where it will climb in temp to 140 or slightly higher. The meat still has the faintest blush of pink and the juices run with a pink tint also.

As with all of my projects, I've spent a considerable amount of time researching into this, so I know it is safe (140 degrees F for any meat), and the results are great.

If you're going for something like a pulled pork, then a good shoulder roast slow cooked at a low temp is the best way to go.

Totally agree. Use a meat thermometer, people. You won't overcook stuff.

Originally Posted by Joe Harper

Maybe someone can telll me why people boil ribs before they cook them?

Usually I just put some spices on, slather on the dause and put them under the broiler for about 25 mins. Take them out and you can pull the bones right off of the meat. Then you have a rib steak. So why the boiling?

On Parboiling......A sin by the way......Just go low and slow

And Because Joe

Some folks are in too much of a damn hurry

Originally Posted by coolwhip

Obama is going to place a moratorium on all pork in the United States because it offends the muzzies....he and Bloomberg are conspiring for a pig free America and for more room to grow muzzies.

Even the food threads have to go ARP and political,some of you guys are obsessed!

Especially since they have ruined pork now

Pork used to be full of yummy pork fat but now that the food nazis have promoted all the low fat horse poop most of the fat has apparently been bred out of pork. To make it worth a darn now you have to brine all pork and then cook it close to rare. Otherwise it's pretty much worthless as a food product.

PHM
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Originally Posted by motoguy128

Since I'm from the pork capital of the world I neither jump in... Hey the vein screaming hot... That's step 1 core everything.... Throw it on there, 1/4 turn once, flip it, turn down to low 1/4 torn after Few minutes, then I wait until 150 center temp. Plenty juicy as long as it's 1.5 to 2" thick. If thinner, keep bell on high and pull off sooner. Same with chicken but to 165f. They keep cooking after you pull it.

Beef Steaks get cooked the same except they get turned sooner and you may have to get a feel for when med rate is on your grill. Sooner better than later

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