Another Pair Of Pork Loins

Discussion in 'Pork' started by meateater, May 31, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    I injected these with beef broth, garlic and onion powder and cayenne sauce right in the cryovac bag and let them sit overnight. The next day wet rubbed them and let them sit another night in the cooler. Got them smoking on the UDS with hickory chunks until 160* and then panned them until 190* with more beef broth. I sliced these this time but they are on the verge of falling apart, I 'm pretty happy with the smoke ring and moisture content. I also got to break in my new Maverick ET-7 I thought I wasn't gonna get till next week. WooHoo. I also put some corn on the grill, I coated with melted butter, hickory smoked kosher salt and brown sugar with some course ground black pepper. Enjoy.

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    bearcarver and mballi3011 like this.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    nice smoke ring, I did a tenderloin sat and we had it for dinner tonight was yummy
     
  3. pandemonium

    pandemonium Master of the Pit

    were those for slicing? they look good, i want to do one for slicing and did you leave all the fat on or do you trim it?
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Those look good I am doing my first pork tenderloin today hope it comes out half as good as yours.
     
  5. flash

    flash Smoking Guru OTBS Member

    Nice looking Loins. I'd put those tenderloins on the grill though.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice !

    Freakin' Nice!

    A Thumbs up for you!

    How do you like the ET-7 ?

    Bearcarver

    BTW: You should be able to catch that little piggy now----He's not running any more!
     
    Last edited: Jun 6, 2010
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Man oh Man that looks good. I wish I could get my corn to look like that. I have only tried it a couple of timesbut I keep forgetting it's in the smoker. I also like the loins I too need another one of them soon. I'm running out of my stock in the freezer too.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks everyone. I sliced these up this time but were ready to fall apart, I smoked with the fat on and cut it off before slicing. The corn was before it was on the grill, wasn't to happy with it this time, wasn't very tender or sweet. I think it was a bad batch to start with 3 / $1.00 should have told me that. Bearcarver the ET-7 Is very cool, I need to do a few more smokes on different meats to get the hang of it, lots of functions on this one. I'm glad that piggy quit running, I was getting tired. Now I can get back to Greenbow Alabama. [​IMG]  Gump,Forrest Gump.
     

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