However, he followed that up with: "Pork loin isn't something I'm usually going into a smoker with, as leaner cuts that cook ...

In general, the primal pork cuts from ... the ribs is a loin meat instead of a belly meat. Cook: Braise, barbecue or bake. If you go up to rub a pig’s belly you’re, well, rubbing the belly meat. Bacon ...

A bone-in pork ... for a smoked pork loin, I had to call Roy Perez of Kreuz Market, in Lockhart. The longtime pitmaster at one of Texas’s oldest barbecue joints has been smoking this cut since ...

Cooking: Smoke it slow and low for the juiciest ... Prepare it in medallions and rub it down, pulled-pork style.” For this cut, he counts five ribs down from the shoulder, before the pork loin and ...

There are four main primal cuts of pork and from which retail cuts of meat are produced. These are the shoulder, the loin, the leg ... is typically eaten cured, smoked, and processed in some ...

Jordan cuts whole racks of bone-in pork loin down to forty portions and brines those overnight in a salt-water solution. Before they go into the smoker, the chops are coated heavily with Cowtown ...

Finally getting to light up your smoker for the first time is worthy of celebration, but where do you begin? You know you want to cook up some pork but you haven't given much thought to the different ...