I’m smellin’ pretty smokey right now.
As anyone with a reasonable knowledge of search engines can ascertain, I am a resident of Lawrence, Kansas. Part of the midwestern culture is the smoking of meats. I’ve embraced that aspect of our culture, and I like to apply a rub to a piece of meat, and smoke that sucker until the core temperature ensures the safety of the product.
Today I took an entire pork loin, cut it into three equally sized pieces, and put them in little bread tins. With oe, I added some sweet, southern marinade and some mandarin oranges to apply a citrus note to the recipe. I think citrus is a very nice flavor to pork, kind of like that pineapple and Canadian bacon flavor people (outside of Iceland) like on their pizza.
The other two chunks of pork loin I rubbed down with a standard commercial rub, then dropped into the bread tins.
There’s beef on the smoker today, as well. I took an entire brisket, cut it down into a flat and the point, then applied a comprehensive rub. Wrapped up those two hefty chunks in foil.
I use Kingsford charcoal as a starter, then add in either pecan or hickory as my chunk hardwood. Let it sit until the center temp reaches 165 – 175 degrees Fahrenheit.
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My family is very pleased with me tonight. And they are full as well.
Nothing else really to go over and add tonight.
Hope y’all have a nice week.
Peace, y’all.
