Ladies and Gents,
I attempted to smoke a pork loin for the first time. I'm really confused with my end result.
I smoked it on my Horizon 16 offset smoker at approx 240 degrees. I smoked it til I hit an IT of 142 degrees hoping a carryover would take me to close 150.
Now, before I smoked it, cutoff any fat cap and silverskin. Also, the loin was so long (almost 2feet I guess) that I cut it into 2. I used some Rub Some Butt Carolina Mustard style sauce as a binder on both halfs. I then hit both with a little coarse kosher salt and. Then, I used Rub Some Butt Seasoning on 1 and on the other, I hit with some jerk seasoning I picked up at an Amish Market.
Threw them on the pit and smoked them for 3 to 3.5 hours until 142. I spritzed them every 45 minutes or so with an apple juice, apple cider vinegar, BBQ sauce mixture.
I pulled them and let them rest for about 30 minutes or so and then began to slice.
I'm confused because some is tough and some is less tough shall I say. I did hit some slices that were decent to the point that I actually questioned whether or not I undercooked some (almost like a tender ham texture). I'm also baffled because part of the loin has some type of muscle or tendon that runs through it and that part is definitely tough and chewy.
I'm enclosing some pictures that show what I started with and ended with. I'm open to feedback, cooments, etc.
Syd
PS - The other meat on the grill are the trimmings from my St Louis Style ribs. Any ideas on what to do with those trimmings and how to cook?
I attempted to smoke a pork loin for the first time. I'm really confused with my end result.
I smoked it on my Horizon 16 offset smoker at approx 240 degrees. I smoked it til I hit an IT of 142 degrees hoping a carryover would take me to close 150.
Now, before I smoked it, cutoff any fat cap and silverskin. Also, the loin was so long (almost 2feet I guess) that I cut it into 2. I used some Rub Some Butt Carolina Mustard style sauce as a binder on both halfs. I then hit both with a little coarse kosher salt and. Then, I used Rub Some Butt Seasoning on 1 and on the other, I hit with some jerk seasoning I picked up at an Amish Market.
Threw them on the pit and smoked them for 3 to 3.5 hours until 142. I spritzed them every 45 minutes or so with an apple juice, apple cider vinegar, BBQ sauce mixture.
I pulled them and let them rest for about 30 minutes or so and then began to slice.
I'm confused because some is tough and some is less tough shall I say. I did hit some slices that were decent to the point that I actually questioned whether or not I undercooked some (almost like a tender ham texture). I'm also baffled because part of the loin has some type of muscle or tendon that runs through it and that part is definitely tough and chewy.
I'm enclosing some pictures that show what I started with and ended with. I'm open to feedback, cooments, etc.
Syd
PS - The other meat on the grill are the trimmings from my St Louis Style ribs. Any ideas on what to do with those trimmings and how to cook?