My first charcoal smoked pork loin(Q-View)

Discussion in 'Pork' started by matuz, Oct 1, 2011.

  1. matuz

    matuz Newbie

    So I started out smoking meat this year around April with a Brinkmann Gourmet Electric smoker I got off of craigslist for 20 bucks.  Can't complain.  It has turned out some great turkey legs, chicken, pork loin and ribs.  Well, I found a charcoal Brinkmann Gourmet for 20 bucks on craigslist last weekend. No mods yet, but I can definitely tell that I will be doing them soon.  Here are the pics.  I will post more when cut.  I smoked this for a family picnic at my great aunt's farm.  I have a feeling that more than just my wife and I will be eating this...

    [​IMG]So this is it after a night in the fridge with a rub...I added a bit more...and rubbed it more evenly than seen here. I also cross hatched cut the top fat(not seen in pic).

    Next I started my coals.  I got up at 4am.  We have to leave at 10am.  I am a little OCD when it comes to making sure I have enough time..

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    I added more coals and hardwood. Raised temp to 250F, lifted lid, and put on the pork.  I raised as high as I did because I knew I would be losing a lot of heat.  When I put the lid back on, it was registering at 190F...took minutes to get back to a 210-200F range.(I added a thermometer to the lid..my only mod so far).

    These are it after I took it off the smoker...I did a lot of this outside(pics, wrapping, etc.) so as not to wake the wife.  I wrapped it in a towel and put it in a cooler.  Keeping it warm for the farm.  I had apple juice...but it had gone bad, so I was not able to add it. :(

    What do you all think? Any tips, ideas? Thanks for stopping by!

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it turn out?

    Was it moist & tender?

    How was the flavor?
     
  3. Can't speak for anyone else but it sure looks good to me.

    How was it after the cut?

    Tender and juicy I bet.

    Nice Job!!
     
  4. matuz

    matuz Newbie


    Turned out great guys!  It was a hit. It was still quite moist. I kept the remote probe in it while wrapped in foil and the towel in the cooler.  From 6:30am to noon, it dropped from 147F to 109F.  Nice and warm to serve.  The seasoning had a bit of kick to it, which I liked.  The only complaint I have...well two, actually...is that I did not use apple juice(I wanted it even more moist, although I am very happy that it was not dry at all.), and I kind of wish I shaved off the fat and instead used bacon for basting with a combination of apple juice out of a spray bottle.  I'll get out what I have left later, take a snapshot and show you what it looked like. 
     
    Last edited: Oct 2, 2011
  5. billyj571

    billyj571 Smoking Fanatic

    Sure look's awesome great job
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great!
     
  7. slownlow

    slownlow Smoking Fanatic

    You could try cutting off the fat next time and doing a fattie bacon weave on it. I'll be that would be awesome(although you wouldn't be able to bast the loin itself with apple juice)
     
  8. jpenny2525

    jpenny2525 Fire Starter

    Loooks perfect! [​IMG]   Can't wait to see the final pics all sliced up and ready to eat!
     
  9. matuz

    matuz Newbie


    Sooooo if I wanted to take pics of it...I would have to open my stomach.  I am going to ask my family if anyone took pics of the spread....keep your fingers crossed.  I just got so excited to eat it that I would forget to snap a shot.
     

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