wrong place for this thread i know

[malleefarmer]

So if its 3 beers for every hour of smoking or 2 glasses of classic Australian shiraz this advice could have dire health consequences wd!!!

[AllisWD45]

Here is one Mallee. Pork loin roast.
3kg pork loin roast
4 cloves garlic sliced in half
water
MARINADE
3tbsp salt
250 ml brown sugar
1 can frozen apple juice
15ml garlic powder
15ml soy sauce
125ml white vinegar
125ml honey
250 ml teriyaki OR jerk OR marinade of choice

Mix marinade in a large non metallic bowl
Take roast and make random insertions with a knife and stuff garlic slices in the holes
Put roast in bowl with marinade and add enough water to cover the roast
Seal with plastic wrap and put in fridge for 12 to 24 hours
Before smoking remove to room temperature and allow to dry for about an hour

SMOKE
Preheat smoker to 110C
USE about 9 apple biskets
Cook for about 24 beers or 8 to 9 hours until internal temp about 70C
Let stand 10-15 minutes and have at it. If you are done early wrap in foil then in a towel will hold for up to an hour
Here is another real easy one for pork tenderloin
2.5 to 3 kg tenderloin
Marinade
4 cloves minced garlic
2 Tbsp Dijon mustard
1/2 cup maple syrup
1tsp salt
1/2 tsp pepper
1 tbsp vegetable oil
Combine ingredients and meat in a large freezer bag and put in fridge overnight
Smoke with maple bisquettes at 110C for 5-6 hours. Done at 70C internal temp.

Totally off the topic of smoking meat here is a fast fool proof method for perfect pork tender loin in oven.
Take the weight of your tenderloin and pre heat your household oven at the max temp around 250C.
cook for13 minutes per kilogram then shut off oven and do not even open door for exactly one hour. Remove and serve guaranteed perfect every time.

ENJOY

[malleefarmer]

Alliswd45 bought a 4 rack.
First cook pork shoulder 3.4 kg 6 hours smoke 9 hours cooked at 99c success hickory.

Last night barramundi smoked 1 hour at 105c alder success maybe needed at tad longer.

Sunday will do a beef roast of some sort.

All good set and forget functioning perfectly.

[AllisWD45]

Glad to hear that Mallee. Since we last talked I made a home made upgrade to my 6 rack Bradley. I added a second heat tube. I got tired of the slow warmup and heat recovery when I opened the door and this makes it a totally better smoker. I did the Montreal meat brisket after upgrade and it worked great
As our prime minister JT would say happy smoking