Brined a piece of a pork Loin for 2 days in the below brine
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
1/4t. Thyme
1/4C Honey
½ T Peach extract
Rinsed and dryed the loin. Placed under a fan while getting the smoker ready.
Fired up or turned one the MES30 to 240, using pecan shells and pecan pellets.
Pellicle formed, meat tied up.
Rubbed down with ground ancho pepper and brown sugar
And in the smoker
Slathered on the glaze
Slathered on the glaze
Slathered on the glaze, al in the last hour. I was already smoking it hotter than normal. Plus I added some more pecan shells to heat that box up.
Smoked to an IT of 150 (I was messing with the laundry and forgot it) Doh!!
After a 30 min rest
The Bear View
Pork Loin w/ Spicy Peach Glaze
Steamed Broccoli
Baked Louisiana Sweet Potatoes Toped with Nutmeg, Cayenne, and Maple Syrup
Fresh from the garden Cantaloupe
No I didn't make bread today.
BTW tastes as good as it looks! TTFN
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/4t. Chipotle
1/2t. Ginger
1/3C Salt
1/2C Brown sugar
1/4t. Thyme
1/4C Honey
½ T Peach extract
Rinsed and dryed the loin. Placed under a fan while getting the smoker ready.
Fired up or turned one the MES30 to 240, using pecan shells and pecan pellets.
Pellicle formed, meat tied up.
Rubbed down with ground ancho pepper and brown sugar
And in the smoker
Slathered on the glaze
Slathered on the glaze
Slathered on the glaze, al in the last hour. I was already smoking it hotter than normal. Plus I added some more pecan shells to heat that box up.
Smoked to an IT of 150 (I was messing with the laundry and forgot it) Doh!!
After a 30 min rest
The Bear View
Pork Loin w/ Spicy Peach Glaze
Steamed Broccoli
Baked Louisiana Sweet Potatoes Toped with Nutmeg, Cayenne, and Maple Syrup
Fresh from the garden Cantaloupe
No I didn't make bread today.
BTW tastes as good as it looks! TTFN