2 First's for me

Discussion in 'Pork' started by dougmays, Aug 8, 2011.

  1. dougmays

    dougmays Limited Mod Group Lead

    #1 Bacon Wrap

    #2 Smoked Pork Loin

    So my friend had a birthday last weekend and asked me to smoke something for him.  His party was a Cajun/Mardi Gras theme so i decided to do a Cajun Pork Tenderloin.  I had never done one before but from all of the info i've gotten from here i had a pretty good idea.

    I started with the bacon weave, had to refer back to the Wiki for this but after doing it once it's super easy! 

    [​IMG]

    Then i seasoned the Loin with a Cajun seasoning and a blackening season all the way around.  Rolled up in the bacon weave

    [​IMG]

    Not pretty but i guess it'll do for my first time (next time longer bacon slices)

    Once again seasoned the outside with my Cajun and Blackening seasonings and wrapped and into the fridge for a few hour rest

    [​IMG]

    went and got some wings and beers with a couple friends and then back after a few hours.  Smoked at 225 for 3 hours till it was 160 inside

    [​IMG]

    i also smoked a couple trays of cherries (for the smoked cherry bourbon lemonade) and some jalapenos and cherry toms from the garden.

    Wrapped in foil and a blanket and into the cool on the way to my friends house.  Unfortunately no sliced pictures...people were eating it off the plate as i was cutting it.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Doug!

    If it went that fast I guess everybody thought so too!

                                 [​IMG]
     
  3. venture

    venture Smoking Guru OTBS Member

    Looks good from here!

    Good luck and good smoking.
     
  4. travelinman23

    travelinman23 Newbie

    Wow, everything looks fantastic! Great idea on the bacon weave too.
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

    Thanks RP
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like you nailed it Doug,

    Congrats on your 2 firsts [​IMG]
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great ,job well done.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    If it were me I would pull it at 140, foil it & let it rest on the counter until it hit 145. That's the new USDA safe temp for pork & it is much juicier at the lower temp. It will be a little pink, but that's OK.
     
  9. dougmays

    dougmays Limited Mod Group Lead

    i have ready so many articles on here with varying temps i really kind of just said "hell with it i'll give it a go".  the bacon definitely kept it moist!  i think i'll try lower temps in my next ones but since it was my first i wanted to make sure it was cooked through haha:)

    like Al said, you can go way lower. 

    thanks all
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    I'd hit that. [​IMG][​IMG]
     
  11. meateater

    meateater Smoking Guru SMF Premier Member


    X2
     
  12. venture

    venture Smoking Guru OTBS Member

    X3 on Al, but I might even pull it sooner.  Those will come up in temp nicely at the rest period.

    Good luck and good smoking.
     

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