Bacon Wrapped Loins in the Vault: q-view

Discussion in 'Pork' started by forluvofsmoke, May 25, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Originally, I planned on doing a thin fillet stuffed full pork loin, but after realizing how high of chamber temps I would have needed to get the entire beast above 138* IT within 4 hours, well, let me just say that's not low & slow cooking.

    So, I opted instead to do 2 half loins from a 10# full loin, wrapped in bacon. I smoked these on Monday the 24th, and we're still enjoying the leftovers.

    The rub is my newly developed "go to", Red Bell Pepper Rub, found here:

    http://www.smokingmeatforums.com/forum/thread/92566/red-bell-pepper-rub-recipe-qview

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    Some more dusting with rub and into the Vault @ 215 with mesquite and a wet pan:

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    8.25 hours in, and IT's are 160*...time to rest before going under the knife:

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    A deep, but very faint smoke ring is present...very good moisture content:

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    My wife and kids said this was my best loin so far. A couple things I did different than with previous loins was (1) pull it out at a low enough temp to be done to medium/well after carryover (160* max); (2) bacon wrap, to add self basting, flavor, texture and aid in some moisture retention; (3) this dry rub has a naturally slightly sweet/spicy flavor, without bitter or harsh heat.

    Just my personal opinion, but I think the stuffed loins are over-rated when you look at the amount of sides which can be plated up with a loin. Oh, yea, a stuffed loin makes a pretty darn impressive presentation, but not worth the extra effort and risk, IMO.

    Anyway, good eats to all...keep them smokers warm & happy!

    Eric
     
    Last edited: May 25, 2010
    mythmaster, bmudd14474 and meateater like this.
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thanks, Eric -- that looks mighty tasty!!!  [​IMG]

    Will you please put that thread with the rub recipe into the wiki?
     
  3. blackened

    blackened Meat Mopper

    Nice!
     
  4. flbobecu

    flbobecu Smoking Fanatic

    Looks fantastic! I have my 'loins marinating for tomorrow and planned on doing them with bacon - and will have to try soaking the bacon in maple syrup :

    http://www.grouprecipes.com/36436/hickory-smoked-maple-glazed-bacon-wrapped-pork-loin.html

    I know IT is everything, but just trying to get a general idea when to start. I was figuring about 2 hours for a 2.25lb loin - I see you did 8+ hours for about 5lbs, if I'm not mistaken. Should I be planning on 3hrs plus for mine? 
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    FLbobecu,

    Yea, it's kinda like rolling dice. I do like to plan for extra time just in case. The weird part about this smoke is that they actually were done 2 hours earlier than I expected, even with a bit lower chamber temps that I was running.

    If you have tenderloins, they will likely take much less time, due to a smaller sectional density (thickness). A short cut off of a full loin will take quite a bit longer, due to being bulked-up (higher sectional density). 5# (1/2 loin) is the smallest I've ever smoked, now that I think about it.

    An hour resting in a cover pan won't hurt anything if it gets done early.

    Eric
     
    Last edited: May 25, 2010
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks!

    Just did the WIKI a minute ago.

    Enjoy!

    Eric
     
  7. flbobecu

    flbobecu Smoking Fanatic

    Thanks Eric. I try and plan ahead for additional time. I suppose I will plan for about 2.5 hours - though it won't likely take that long - and then just tent them until we're ready. 
     
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thank you!
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Just saw your smoke, & it looks good.  I was wondering if the bacon was edible? [​IMG]
     
  10. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Now that is some good looking loin!![​IMG]
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    That looks awesome, I love me some smoked loin. [​IMG]
     
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks, yes, that bacon was VERY edible! LOL!!!

    Eric
     

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