I smoked the loin

Discussion in 'Pork' started by cthomp, Sep 29, 2008.

  1. cthomp

    cthomp Fire Starter

    It took 5 1/2 hours at about 210-225. I up'd the temp to around 275 for the last 30 mins. I was getting impatient. I used mesquite.

    I slathered the loin with honey and cider then rubbed with some rub that I wanted to use up.

    Then I injected with cider. I used a cider and whiskey mix as the spray and probably sprayed it about every 30 mins or so. I pulled at 146F then drenched it in butter, honey, cider, and whiskey. Wrapped in heavy foil and tossed it in the oven where it relaxed for about 30 mins or so.

    The loin was EXCELLENT!! Lots of praises from all those involved in eating it. It was super tender and juicy. I could have gotten away with smoking a 6lb loin rather than a 7.5lb loin for serving 7 people easily.

    Only problem was the lack of smokey flavor in the loin. There was some smokey goodness but I would have enjoyed much much more.

    Next smoke will hopefully be a turkey breast as practice for Thanksgiving or a London Broil as a shorter smoke.
     
  2. joneser

    joneser Smoke Blower

    WOW! That sounds good! I want to try that on my next smoke.
     
  3. ezmoney

    ezmoney Meat Mopper

    GA
    Sounds great....keep at it!!
     
  4. slickrat

    slickrat Smoke Blower

    Where's the pictures? [​IMG]
    No QView, it didn't happen!!
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Would've looked good had there been pics, I'm sure [​IMG] . One rule of thumb, don't ever turn up the temp to speed up the process if at all possible. The art of smoking meats is with the low-n-slow technique to keep cuts of meat with little to no fat, moist and tender, as they cook.

    Hope to see pics of your next smoke!
     
  6. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    the honey acted as a barrier for the smoke penetration
     
  7. flash

    flash Smoking Guru OTBS Member

     
  8. flash

    flash Smoking Guru OTBS Member

    Tru dat, but you can wail away on something like a Pork Butt once it is foiled. You gotta love fat [​IMG]
     
  9. slickrat

    slickrat Smoke Blower

    I was thinking the same thing. Seen a few posts with the same issue... too much wet on the outside makes a barrier sort of.
     
  10. cthomp

    cthomp Fire Starter

    So for future reference what is something sticky to hold the rub on better that will still let smoke penetrate?


    Everyone was getting imaptient there near the end of the smoke. That's why I turned the heat up. I'll just start earlier next time.

    I'll definitley take some pictures next time.

    Can I use photobucket for posting pics?
     
  11. joneser

    joneser Smoke Blower

    Yeah, Photobucket, flickr, tinypic or inageshack.us.....just about any hosting site should work.
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    From your description, I can see where the flavor came from. Maybe waiting a little longer before spaying. let the smoke work it's way into the meat.
     
  13. flash

    flash Smoking Guru OTBS Member

    You can use Yellow mustard, I use mayo on chicken, EVOO.
    Photobucket is good. Just remember in the ulpload area to locate the blue colored OPTIONS link. Size you photos 800 x 600 or smaller.
     
  14. cthomp

    cthomp Fire Starter

    Yellow mustard? Interesting. I'll give it a try next time. Next time will likely be a smaller 5lb loin rather than the 7.5lb monster I cooked on Saturday.

    Thanks for the tips on photobucket.
     
  15. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    evoo........
     

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