Irish Peat Smoked Loin

Discussion in 'Pork' started by nptwnsmkr, Sep 21, 2014.

  1. nptwnsmkr

    nptwnsmkr Smoke Blower

    This Sundays smoke involved smoking with true peat from Ireland. If you're not familiar with peat it has a very distinctive earthy aroma. Those of you that have had the pleasure of a peat fire know what I am talking about. That said, traditional rubs are not recommended, I use an herb rub-

    2Tbs cracked black pepper
    2tsp dried basil
    2tsp dried rosemary
    2tsp dried thyme
    1/4tsp garlic powder
    1/4tsp sea salt

    The most important factor with smoking with peat is keeping your strength up, I highly recommend the following

    After building your strength mix all ingredients and rub your loin.

    I brought the smoker temp up to 225 with leftover KBB and added 1 brick of peat.

    Smoked until I saw an internal temp of 145, pulled and tented for around 30min before slicing.

    Plated with new potatoes (garlic butter and fresh parsley) and asparagus (EVOO, minced garlic, sea salt & ground pepper).

    The flavor is very unique and a pleasant change to traditionally smoked pork. I have done this several times with pork and have tried it with chicken. I personally didn't care for it with chicken. I have thought about smoking corned beef with peat but haven't gotten around to yet. I purchased the peat from amazon for about $30 for the case.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice and very good looking , Peat , where to get some...
     
  3. nptwnsmkr

    nptwnsmkr Smoke Blower

    Thank you Oldschool! I purchased mine form Amazon, just Google Irish peat. We burn it in our fire pit as well. It reminds me of the times I spent in an Irish pub or two enjoying a few pints. It truly adds a distinct flavor to pork that I highly recommend trying at least one time.
     

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