Pork loin

Discussion in 'Pork' started by brandt1592, Jun 28, 2016.

  1. I will be smoking 2 6lb pork loins that I will use to make a pork green chili to smother breakfast burritos while camping this weekend. to make the chili I need to make a gravy using the juice from the pork would I be ok to just put a pan under the pork loins in the smoker to catch any juices and use that as my broth or would I be better off putting the loin in individual pans. I just don't want to affect the amount of smoke the loins absorb? Any help is very appreciated!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Loins are very lean. There may not be much in the way of Drippings unless it is " Enhanced "  by the packer. Some brands are injected with a liquid and salt to enhance tenderness, retain moisture and run the weight up for higher profit. You can always take a 1/2" slice or two and put that in the Drip Pan with a couple cups of water or chicken broth. This will make a pork flavored smokey broth and guarantee the liquid you want for the Chili...JJ
     
    brandt1592 likes this.

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