Broth Injected Pork Loin

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
63
Hendertucky, Nv.
Here's my current smoke job. I made an injection of beef broth, habanero sauce, smoked salt,onion and
garlic powder. I left the loin in the cryovac bag in poke right on through. This worked out good because the
loin took on abot 14-16 oz. before it started filling around the loin. I left it in the fridge overnight and got it
ready early this morning. I made a wet rub out of canola oil, dry rub "kroger powdered marinade" and
habanero sauce. I smoked it for 2 1/2 hours at 250* with hickory. I pulled it at 150* and foiled it with beef
broth and finished it at 205* pulled,rested for 30 minutes and pulled it. It took on a nice smoke ring and was
tender as could be. The injection was perfect. Enjoy
 
Nice smoke.
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It was only $14.36. it was 6.27# @ $2.29 a pound. I also didn't use the Old Bay and Pepperoni. I had a crazy idea and dumped it.
 
Great looking smoke. I was thinking about injection my loins and brisket (very lean brisket so I don't need to trim) in the packaging. Seems like it saves a lot of mess and glad wrap.
 
Now that looks really good and juicy ha?? I like the mixture but I would have added the old bay. I love that stuff.
 
I should have added some but didn't want to overpower itfirst try. There's always next time.
 
Well, here it is. 

1400a985_Photo150.jpg


I rubbed it last night and let it sit in the fridge.  Rubbed it again this morning, getting ready to throw it on the smoker.  I probably should have injected it.

I'm not sure why the butcher cut it in such uneven pieces.

As of right now, I plan on taking them up to 140 and wrapping them with foil, maybe add a splash of apple juice to go with it, then taking off at 190, then towel and cooler it.

Got lots of time, open to any and all suggestions.
 
That looks  Great!   Would you say you have a preference for Loin or Butt?...JJ
 
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