Smoke Gods lay the Smack Down upon me!

JP MurrietaBBQ · BBQ Fan Joined: 18 Jan 2007 Posts: 129

sigh.....

Just when I was getting my ego up from all the neighbors and friends telling me that my Q was the best they had ever had. Then today, for some reason, I was cast down a few notches today cooking some thick Pork Chops from Sams Club.

Smoke was rolling blue....temp held right....meat cooked to proper temp...tented it for a rest.....

Smell was awesome, sliced it up and bam! The Sahara Desert! Wow was it ever dry. I was a bit embarrassed to serve it, but it was all we had. Instead of accolades I was just given the "It's okay."

Oh well, I guess we could all use a little a bit of humble pie from time to time? Until next time!

Just a tad bit overcooked. They were done at 250 for 2 1/2 hours. Should have taken them off at the 2 hour to 2 hr and 15 minute mark and I think that would have been perfect.

Hope you had better results!
JP

BigOrson · Posted: Feb 04 2007 Post subject:

Ever try brining? It can take the driest cuts to juciness.

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

It happens to the best of us.... Wink

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

You never said what the meat temp was when you took it off....???
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Often imitated but never duplicated

JP MurrietaBBQ · BBQ Fan Joined: 18 Jan 2007 Posts: 129

allsmokenofire · Posted: Feb 04 2007 Post subject:

JP MurrietaBBQ · BBQ Fan Joined: 18 Jan 2007 Posts: 129

zilla · Posted: Feb 04 2007 Post subject:

You have to cook to temp not time. That's the only way to go bro. Smile

Next time you'll nail it.
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Zilla

GIANT BBQ

allsmokenofire · Posted: Feb 04 2007 Post subject:

JP....been there done that, many times. Wink

I think you're on the right track keeping a notebook of what works and what doesn't, I have done the same thing for years(the 'ol memory ain't what it used to be).

The most recent USDA temp for pork is 160. It could be that the info you had was a little outdated.
http://www.fsis.usda.gov/Is_It_Done_Yet/Brochure_Text/index.asp

Regardless, there will always be things that don't turn out like you wanted them(still happens for me anyway). But, as long as you can still eat the mistakes, and you know how to prevent them the next time, you're way ahead of the curve and on your way to some great Q. Cool

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Mike
Team Enoserv

Robert 31320 · Joined: 26 Dec 2006 Posts: 22 Location: Midway, Georgia

I did a pork loin a couple of weeks ago. Using something I learned here, wrapping the entire loin with bacon while it cooked, it turned out very juicy. I did remove the bacon 30 minutes before I took it off to brown some.

Dry or not, it looks good.
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Robert 31320
Midway, Georgia

If you're lookin, you're not cookin!!!

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

That temp (170) is 'old school' thoughts. Back when 'Triganosis' (sp) was around, that was a good temp. In todays pork, that is not the case.

Personally, I cook loins, chops to internal of 140-145 and let it rest to bring it up to about 150 or so. Juicy every time and juices clear.

Marv
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Often imitated but never duplicated