Bone-In -Loin smoke. With Q/View

Discussion in 'Pork' started by hemi, Nov 26, 2009.

  1. hemi

    hemi Smoking Fanatic

    First Bone-in for me. Turned out Moist for a change. I been cookin' them to death. Old School Pork Scare I guess.. Wanted somethin besides turkey this year. Thanks for supplying the free advise. I smoked it with charcoal and oak that my neighbor was kind enough to supply.
    Guess I am gonna invite him over to eat dinner .[​IMG]

    gettin' a bed of coals

    pre-heating the oak blocks

    after an hour [about]

    forced steam for the last half-hour

    and the finished stuff.[​IMG]

    The wife has dentures so the bark is a bit tough for her so I made a steam attatchment for her.

    Happy Thanksgiving !! Hemi[​IMG]
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man that looks delicious.[​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that looks really good and juicy too. I have smoked one of those and they are really good too. You said you made a steamer or forced steam can you explain that please.
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hemi, that looks great!! I do boneless loin all the time and never thought to grab a bone-in loin. Like that pull back on them bones-how did you prep your loin? That loin would look great with some Mahogany Glaze on it![​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Delicious Hemi...[​IMG]
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow, that looks perfect!

  8. rivet

    rivet Master of the Pit OTBS Member

    That's one beautiful piece of roast! Nicely done, Hemi [​IMG]
  9. hemi

    hemi Smoking Fanatic

    Thanks for the replys folks . Tommorow I will take a pic of the steamer
    box. It is simply a stainless steel box or rather a tank that will hold about 3 qts of water or juice that seals up . It has a ductle stainless or copper tube that plugs into it to carry the steam. I remove a plate just over the
    smoke/heat flue from outta the firebox and set the steam box there in it's place. I wrap the meat in foil and stick the tube in with it. Works well but if U overdo it the meat will be about the same as boiled..[as in Hospital food] I ain't got a real good way to clean out the box so I just use water. before every cooking I will boil out the steambox.. Hemi.[​IMG]
  10. hemi

    hemi Smoking Fanatic

    I used a real simple rub of dried Jap peppers , Dried tomatoes, Sea salt
    and a bit of black pepper. Wife likes it a bit mild so I always doctor it up on my plate. I used mainly oak for smoking with a few chunks of walnut
    that I got left over from projects. What is that Mahogony Glase U mentioned? Thanx for askin'.. Hemi..[​IMG]
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Man oh man, with all the turkey threads I've been reading this is certainly outstanding

    That just looks awesome!

  12. howufiga

    howufiga Meat Mopper

    That looks fantastic!!!
  13. morkdach

    morkdach Master of the Pit OTBS Member

    great job on that bone in now show me the steamer that sounds neat!!
    [​IMG]for the qview thanks.
    gotta try this[​IMG]
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That does look outstanding Hemi, nice job and I too am interested in you steamer attachment.
  15. hemi

    hemi Smoking Fanatic

    I WILL get offa my butt tomorrow and take a picture of it and post it..
  16. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Thanks for posting! It looks really terrific! I'm cooking two stuffed loins this weekend and my butcher was trying to get me to do a "bone-in" instead...might have to try this with Dutch's Mahogany sauce in rasberry flavor.

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