- Jul 26, 2009
- 2
- 10
First of all, thanks to everyone giving advice on this forum. It is greatly appreciated.
For my first smoking adventure, I smoked a 3 lb pork loin roast (it's all the store had).
Here's the rub I used, which I got off this forum:
2 TBS Paprika (you're choice)
2 TBS Brown sugar (you're choice)
1 TBS Chili powder
1 TBS Kosher salt (or sea salt)
1 TBS CBP
2 TSP Granulated garlic
2 TSP Granulated onion
1 TSP Ground cumin
Here's what I did:
15 minutes Direct Heat (flipped once)
Indirect Heat til 165 degrees (1 hr 45 minutes)
Double Wrap Foil w/ bbq sauce til 190 degrees (1 hr 20 minutes)
Removed Roast, Wrapped in towels, Placed in cooler (1 hour)
After an hour of rest:
Start of the pull (is that a smoke ring I see???):
Finished pulling:
On the plate:
It was awesome!
The bark wasn't all that thick, I need to work on that. I didn't have any apple juice to squirt on, but I will next time. I may try rubbing mustard on it before I apply the dry rub. Would that help with bark or does that just help the rub stick? My rub stuck pretty good. I did this on my charcoal grill, so having an actual smoker would probably help too.
I added bbq sauce when I wrapped it in foil, which I won't do again.
With much appreciated advice from this forum, it turned out great for my first try, and I can't wait til it's time to do it again.
drudge
For my first smoking adventure, I smoked a 3 lb pork loin roast (it's all the store had).
Here's the rub I used, which I got off this forum:
2 TBS Paprika (you're choice)
2 TBS Brown sugar (you're choice)
1 TBS Chili powder
1 TBS Kosher salt (or sea salt)
1 TBS CBP
2 TSP Granulated garlic
2 TSP Granulated onion
1 TSP Ground cumin
Here's what I did:
15 minutes Direct Heat (flipped once)
Indirect Heat til 165 degrees (1 hr 45 minutes)
Double Wrap Foil w/ bbq sauce til 190 degrees (1 hr 20 minutes)
Removed Roast, Wrapped in towels, Placed in cooler (1 hour)
After an hour of rest:
Start of the pull (is that a smoke ring I see???):
Finished pulling:
On the plate:
It was awesome!
The bark wasn't all that thick, I need to work on that. I didn't have any apple juice to squirt on, but I will next time. I may try rubbing mustard on it before I apply the dry rub. Would that help with bark or does that just help the rub stick? My rub stuck pretty good. I did this on my charcoal grill, so having an actual smoker would probably help too.
I added bbq sauce when I wrapped it in foil, which I won't do again.
With much appreciated advice from this forum, it turned out great for my first try, and I can't wait til it's time to do it again.
drudge