My recipe

Discussion in 'Pork' started by porkloiner, Dec 4, 2011.

  1. porkloiner

    porkloiner Newbie

    I've been lurking the forums for a few days just to see how others like to cook/smoke their meats. I have a marinade recipe I came up with myself over 15 years ago.I use it on pork loins all the time and some times on london broil. I use a Brinkmann smoker I bought at Wal-Mart over 20 years ago,for $25. I use a combonation of woods; hickory,pecan,and orange. I only use Kingsford charcoal and Wal-Mart lighter fluid.I usually buy a 7-8 lb pork loin and have the butcher cut it in half and wrap each individually.I smoke one and freeze the other.Here's how "I" do it;

    1-4lb pork loin

    Garlic cloves

    3/4 cup bbq sauce (I use Sweet Baby Rays)

    3/4 cup Worcestershire sauce

    1/4 cup apple cider vinegar

    1/2 cup Coke (or Pepsi)

    3 tablespoons black pepper

    3 tablespoons garlic salt

    1/4 cup Terriaki sauce (optional)

    Wash the pork loin and set aside. Peel the garlic and cut into 1/2" (about the size of an acorn) pieces.Place the pork loin in a 13"X9" Pyrex dish. Now cut slices in the pork loin and stuff it with the garlic.Mix the above ingrediants in a bowl and pour over the pork loin.Flip the pork loin a couple of times in the Pyrex dish.Spoon the marinade over the meat making sure to get it in the slices where the garlic is stuffed.Cover the dish and let it marinade in the fridge for 24 hours.

    Start your smoker,add your wood,water,etc.I make a pan out of aluminum foil and put the pork loin in it and pour a little bit of the marinade on it.I keep it open and set it on the top rack and let it smoke like that for 1 hour.This collects the juices in which I use later to make a gravy. I smoke the pork loin for 45 minutes per pound @ 225-250* cooking temperature. When the thermometer reads 145-150* I take it off the grill,put it in the now clean Pyrex dish,cover it,and let it sit for 20 minutes before slicing it up.Pouring the gravy over it is optional,or you can dip the meat in the gravy.I do both.

    You can adjust the ingrediants to your taste,adding or subtracting as you please.But,I guarantee after trying this recipe you will most likely want to use it all the time!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a good recipe, but you need to get a charcoal chimney to start your charcoal with. Ditch the lighter fluid!
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds interesting, added to my recipe file...JJ

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