Question!

Discussion in 'Pork' started by jackhass, Nov 28, 2015.

  1. jackhass

    jackhass Newbie

    Hi, I'm new to this. I've got my first smoker, I was wanting to do a pork loin, but I'm unsure about what kind of smoke I should use. I also want to put a rub in it. What would bed the c beat dry rub for pork? What's the best flavor of smoke for pork?
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    As far as smoke on a loin, fruit woods go well with it (apple, cherry, peach, etc). 

    My go-to commercial rub, which is just about available anywhere, cheapest at Wally World, is McCormick Sweet N' Smoky.  It goes great with pork and chicken. 
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As mentioned any of the fruit woods are great. Peach is tasty, but my favorite is a 50/50 mix of apple and cherry. I like to keep the rub simple. Salt, pepper, garlic, and chipotle. Sometimes I like to make a sweet with heat glaze. Usually use apricot or peach preserves mixed with sriracha, beer, garlic that I reduce down. Apply glaze the last 30-45 minutes of the cook, or when the IT of the roast is at about 125. Which brings up when is pork done? Pork is safe to eat when the IT hits 145. Many like to go to 160-165, I feel that's way too much. I pull at 145, loosely wrap in foil and let rest 30 minutes prior to slicing.
     
    Last edited: Nov 29, 2015
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I agree with Case.  If you overheat the lion you will be disappointed.  Lion is a great cut of meat.  Prized because it is low in fat. Because it has little fat it tends to dry out. Take it to 145 degrees internal temp then wrap it in foil for a bit before carving. 
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Whoa, wait a minute! I'm not a dentist and I know nothing about Cecill's fat content! Lol!
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I was trying so hard to find a joke with the "lion" thing!

    YOU just won the internet! :biggrin:
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Sorry Gents

    I've got a computer that thinks it wants to be helpful as my left-handed fingers type. Spellcheck.   ...loin.  

    That bettah?

    And by the way.  I understand that lion is delicious. Tastes a lot like a Spotted Owl. 
     
    Last edited: Nov 29, 2015
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Most excellent save! :rotflmao:
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Nov 30, 2015
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'd try it!

    However, it would be a death sentence if I bought any of that to cook!  My bride loves all things CAT!  
     
  11. joe black

    joe black Master of the Pit OTBS Member

    I was wondering how we were going to get around the kitty cat thing.

    It's hard to get past SPOG for anything, but I also like to use a small amount of Jeff's rub. When I make it, I take out a little heat and add a little sweet. As for smoke, I like cherry with all of my pork but I also will use apple. For a glaze, I like 2 parts of Jeff's sauce (adjusted the same way), 1 part honey and 1 part apple juice. Sometimes, I will push the honey a little higher.

    All of the suggestions by the good folks above are really good. I just thought I'd add my $0.02 worth. Good luck with your loin, Joe
     

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