In the tradition of the Labor Day (holiday, first Monday in September in the U.S.A.) barbecue, today I cooked a piece of boneless pork loin roast (about 3 lb. or 1.4 kg) on my smoker. What does this have to do with gardening? Well, I don’t raise pigs in my garden, but I used the pruned branches from my cherry and peach trees as the source of smoke in my smoker. These produce a sweet-tasting smoke. I soak the cherry or peach branches in water for a half hour to an hour so they produce smoke rather than just burning. The cooking heat comes from charcoal briquettes.
My Weber Smoky Mountain Cooker™ is about a decade old.
I always use a temperature probe to be sure that the meat is fully cooked. The shovel is holding the door against the smoker as it no longer fits tightly.
If you look carefully, you can see a pink ring about 3 mm (1/8 inch) thick around the cut edge of the meat. This is caused by a reaction between the meat and the smoke.
The surface of the pork is covered with my version of barbecue sauce. We coat the meat with it at least a couple hours before putting the meat in the smoker. Just mix the following ingredients together:
- 4 Tbs. (60 ml) ketchup
- 2 Tbs. (30 ml) brown sugar
- 2 Tbs. (30 ml) vinegar
- 2 Tbs. (30 ml) hoisin sauce
- 2 tsp. (10 ml) Sriracha hot chili sauce from Huy Fong Foods (a.k.a. rooster sauce)