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Thread: Yuck

  1. #1
    Join Date
    Nov 2008
    Location
    South Central Kansas
    Posts
    2

    Unhappy Yuck

    I just used my Smokin Tex 1400 for the first time and am not happy with the results. Here is the procedure; I bought a pork sirloin roast that was in two pieces jet netted together (wt. 4.65 lbs.), I drained the juice off of them smeared them with a thin layer of mustard and applied a commercial bbq rub on them, put them in a vacuum bag and let stand overnight. The next day I smoked them for approx. 8 1/2 hrs. at 225 degrees F. using approx. 6 oz. of pecan wood chunks. The internal temp. of the meat was 192 degrees F. Brought it in the house took off a big chunk bit into it and YUCK. It was so salty it was like pouring salt straight out of the shaker into your mouth. Obviously I did something wrong. Need some insight please. Thanks

    PS:The commercial rub's first ingredient was salt.

  2. #2

    Default

    It sounds to me like the rub is the culprit. You can make your own rub, as I do. Mine has a lot of brown sugar in it and not much salt. Below is what I make with results that make me happy. Your taste and preference will vary. Experiment keep notes and adjust as you go. For me experimenting is 1/2 the fun. This recipe makes a lot, so reduce it if you dont need that much.

    1/2 cup sugar
    1/2 cup brown sugar
    1/8 cup salt
    2 tbs chili powder
    2 tbs cumin
    2 tbs granulated garlic
    2 tbs granulated onion
    1 tbs black pepper
    (the pepper adds a touch of heat, so remove if you dont like a little spicey)

    I use this on pork butts and sometimes my ribs.

    Dont get discouraged and ask lots of questions! I have the same smoker and love it!
    ST1400 and loving it

  3. #3

    Default

    Heres another recipe I havent tried but it looks good. If you start looking at different rub recipes you will notice a lot of similar ingredients. Brown sugar is almost always in there, and I prefer the dark brown. Garlic powder and onion powder are also pretty common. If I dont have time to make my own, I will sometimes use Mcormicks pork rub with decent result as well.

    8 tablespoons brown sugar
    4 tablespoons onion powder
    2 tablespoons garlic granules
    4 tablespoons dried thyme
    4 tablespoons dried oregano
    2 tablespoons smoked paprika
    2 tablespoons ground coriander
    1 tablespoon ground cumin
    2 teaspoons fresh ground black pepper
    2 tablespoons kosher salt
    ST1400 and loving it

  4. #4
    Join Date
    Nov 2008
    Location
    South Central Kansas
    Posts
    2

    Default yuck

    Thanks, I have made copies of these recipes and will be trying them soon. I figured it was because of the rub but I didn't know if I was supposed to have rinsed it off before starting. Thanks again.

  5. #5

    Default Pork Sirloin

    The sirloin you used is very lean pork. A butt might be more juicy. Jerry

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