The 3:00 am smoke

Discussion in 'Pork' started by gypc, Sep 2, 2006.

  1. gypc

    gypc Meat Mopper OTBS Member

    I just started the loin. I picked one with a nice fat bottom so I could smoke it to 200 Deg. I want it moist and tender.

    Cut it in half.........injected with a mixture of pickle juice, apple juice and Wor sauce...........put on the rub............then on to the smoker with wonderful cherry.

    I'll have more pics as the day moves along.

    [​IMG]

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  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking great, bet it smells wonderful about now. :D
     
  3. joed617

    joed617 Smoking Fanatic OTBS Member

    Looks good ..... nice looking loins ... can't wait for more pics ..





    Joe
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Go man, go! Looking forward to more pics..

    Meowey
     
  5. Man thats gonna be good!
    Yunno, I live in Pittsburgh now, but I remember growing up in Baltimore, we would go to the butcher, and my girlfriends dad used to get pork loin cold cut, sliced real thin (I believe the term was chipped or shaved), now that was really tasty…but I can’t seem to get it here, maybe I’ll smoke some too! Thanks for the light bulb gypc!
    More pictures, please! :roll:
     
  6. gypc

    gypc Meat Mopper OTBS Member

    Ok..........this is right before I foiled with a bunch of sliced lemmons and onions. I put a good bark on first. It's gonna be mmmmmmmm.

    [​IMG]
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    More food pron!

    Meowey
     
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    What temp did you foil at gypc? Loin looks wonderful, I have one in my fridge that looks like it's twin (before you started smoking it). I also want to get mine to the extreme tender stage :D
     
  9. gypc

    gypc Meat Mopper OTBS Member

    I foiled mine at 160...............then got it up to 195. They turned out wonderfully juicy and tender. Thing is ya can't get'm that hot if ya don't have that layer of fat. I always try to pick one not so trimmed.

    Here it is!!
    [​IMG]
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Mmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!

    Meowey
     
  11. nmayeux

    nmayeux Meat Mopper OTBS Member

    That's one of the best looking loins I've seen in a while!
     
  12. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I can only hope mine looks that good. :D

    Edit: Mine has a good fat bottom too 8)
     
  13. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Gypc
    They sure look good...what was the total time for those loins? Looks like they were pampered all the way..
    Richard
     
  14. gypc

    gypc Meat Mopper OTBS Member

    Total smoke time was about 14 hrs at 225-250............I basted with that juice mix every hour.

    I don't do loins that often......they usally turn out dry but this one was perfect.

    At the end of the smoke, I have tons of juice from foiling.............if they get to dry, I'll pour a little of it on the meat after slicing but I didn't have to this time.
     

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