We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I have a heritage hog pork loin roast I expect to cook Monday (looking like a work from home due to weather kind of day). It appears to have more fat than I am accustomed to in a pork loin. Pics of top and both ends are below. I REALLY don't want to screw this one up!
Should I cook it like a loin, or take it up to a higher temp and pull?
Yum... that's what pig is supposed to look like. Darker meat & plenty of flavor (fat). You have lottsa muscles running lottsa directions. I almost think that looks more like the butt (front) end of the loin than a sirloin (rear) end roast. Looks enough like a butt that I would treat it like one. IMHO: Plenty of fat for a low & slow. Pull it. Bet you won't be sorry. Looks delicious! Good cooking!
HorseDoctor and richinlbrg it looks more like a butt to me and I would cook it that way. It is much darker and marbled than any loin I am familiar with.
The color is due in part to it being an heirloom. Cross between large black and Hampshire. But the marbling has me a bit confused at to whether it is correctly labelled.
Whoaaa! I've never seen fat like that that on a "loin", and I've just cut one up. Half chops, half for roast. I wonder if this was mis-labeled?
Haven't tried the recipe below for Carnitas, but I now have a set of Bear Paws thanks to #1 watching the show. If your folks like Mexican, this could be a solution, and you could become the hero of dinner!
Personally, I wouldn't fool with the grill on this piece. Last Smithfield Ham was 75% fat and I don't buy them anymore.
"Money muscle", my thoughts exactly! Is there a bone anywhere in that hunk o meat? Yup, low & slow to above 200 & pull it!!!! Bet it'll be awesome!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
It sire was mislabeled, and I'm glad I had the help here! Going to look at what else I have in the freezer! We might have another storm coming this upcoming week!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Congrats, richinlbrg , that's some beautiful pulled pork. It's good you had the Great Minds of the Pit for advice. They've saved my bacon many a time as well. Enjoy eating all that porkalicious goodness.
richinlbrg so happy it worked so well for you. If it looks like a butt, cooks like a butt, tastes like a butt, and has a bone like a butt, it must be a butt - that's my favorite cut of low and slow. It is a testimony to you and your cooking skills.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Kathryn, this site has saved so many cooks, butt this one takes the cake. And when you ask a question, you just never know who it is that will be enlightening you. Could be a KCBS judge, a competitor, a chef in Alaska, Meathead himself.... you just never know, but it always seems to work out perfectly, doesn't it?
LA, once we figured out what we thought it was, it was just a simple smoke we've all done so many times!
FWIW, the pork is LONG gone! That sow may have been a testy one, but she sure was sweet and guuud. Back to the freezer tonight when I get home tonight to see what else I have hiding in there (another winter event might come our way next week)!
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