Nothing better to do pork loin

Discussion in 'Pork' started by lancep, May 11, 2016.

  1. lancep

    lancep Master of the Pit

    So I've had a loin sitting the fridge waiting to be cooked. Today is decent weather so I figured what the hell. I'm not really a huge fan of pork loin and usually just buy them when they're on sale to cut into chops. Oh well might as well experiment.
    Injected it with a mixture of butter, brown sugar, cider vinegar and Worcestershire followed by a slather of mustard and a Memphis style rub. Now I'll just let it sit in the fridge for a bit and throw it on the smoker. Wish me luck
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a great start.

    Good luck!

    Al
     
  3. lancep

    lancep Master of the Pit

    Thanks Al, I don't really inject anything so we'll see how this rolls.
     
  4. lancep

    lancep Master of the Pit

    Getting the fire ready to go
    And the meat went on about 4:30. Probably check it here in about twenty.
     
  5. lancep

    lancep Master of the Pit

    142 and we're done! Threw some sprouts on there since someone around here said I couldn't have desert without vegetables on my plate.
    And plated!
    Turned out pretty awesome. Tender and juicy with a nice smoky hickory flavor. Not sure what I got from the injection but it wasn't dry so my main objective was accomplished. And most important, the Mrs liked it!!
     
    smokinal likes this.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious, Lance!

    Points to you brother!

    Al
     
  7. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That loin came out perfect.  Loin is one of my favorites, and as long as you don't overcook them they are always tender and moist.

    Gary
     
  8. lancep

    lancep Master of the Pit

    Thanks Gary, thanks Al! I've never been a fan of loins which is probably why I'm not a fan of back ribs. However, I suspect I've overcooked it most of the time. I also took it at 300 as opposed to 225 and I think that helped.
     

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