Broth Injected Pork Loin

Discussion in 'Pork' started by meateater, Feb 17, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    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
     
  2. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Looks good!

    Was that loin part of a bigger package? Or was it really $34.42?
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice smoke.[​IMG]
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    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.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    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.
     
  6. memphisbud

    memphisbud Smoke Blower

    Nice color on that pig!! Looks moist and smokey....mmmmm! [​IMG]
     
  7. thunderdome

    thunderdome Master of the Pit

    That looks fantastic. Never thought about makin pulled pork from a loin
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that looks really good and juicy ha?? I like the mixture but I would have added the old bay. I love that stuff.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    I should have added some but didn't want to overpower itfirst try. There's always next time.
     
  10. menk45

    menk45 Fire Starter

    Well, here it is. 

    [​IMG]

    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.
     
  11. menk45

    menk45 Fire Starter

    oops, wrong post
     
  12. jc1947

    jc1947 Smoking Fanatic

    Dam I am hungry...Great job Meat.

    JC
     
  13. meateater

    meateater Smoking Guru SMF Premier Member


    No problem, looks good by the way. [​IMG]
     
  14. meateater

    meateater Smoking Guru SMF Premier Member


    Thanks, I like smoking them this way alot. [​IMG]
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks  Great!   Would you say you have a preference for Loin or Butt?...JJ
     

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