Question

[bbqking01]

Should use beef or pork to do pepper stout stuff? I have a large pork loin in the fridge...im thinking it would work just as well. Any thoughts?

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[Mike in Roseville]

My initial thought is pork loin is pretty lean? PSB is usually done with chuck. A good pork equivalent would be a butt.


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[HoosierKettle]

My initial thought is pork loin is pretty lean? PSB is usually done with chuck. A good pork equivalent would be a butt.


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I agree but my mother makes pulled pork in a crock pot using pork loin.  So it can be braised tender apparently. So it might work. Not sure. I wouldn’t smoke it past 140 internal before braising if I was going to try.


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[addicted-to-smoke]

The normal ingredients mentioned for PSB have flavor profiles that benefit beef, not pork which is sweeter.

I recently used sirloin tip, a blunder. That crap has two large fat veins that run through it, making it a pain to cut/slice/shread and it won’t get as tender as chuck roast, no matter how high you take it.

I was seduced by decent marbling I saw on the package.

But ... guess what? Freakin’ hamburger can just about work. I plan to do a short post about it.

[SMOKE FREAK]

The normal ingredients mentioned for PSB have flavor profiles that benefit beef, not pork which is sweeter.

Exactly...I think it would work fine but I would adjust the braising mix to be more pork friendly...