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SmokinAl
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bojax11
Newbie
Winner Winner Pork Loin Thanksgiving Dinner!
Many thanks to Smokin Al for this complete how to.
It took about 2.5 hours to get to temp. Man was it juicy and tender. Packaged it in 2 containers with the broth and decided I will reheat it on Turkey Day instead of freezing and thawing or doing another. The wife said it was wasteful to cook a fresh one for turkey day. I tried to explain I would eat it.
For your viewing pleasure take a look! This was the first pork I cooked in the smoker too!
I just hope the reheat for Turkey Day is as good as it was today when I stole a few pieces.
Many thanks to Smokin Al for this complete how to.
It took about 2.5 hours to get to temp. Man was it juicy and tender. Packaged it in 2 containers with the broth and decided I will reheat it on Turkey Day instead of freezing and thawing or doing another. The wife said it was wasteful to cook a fresh one for turkey day. I tried to explain I would eat it.
For your viewing pleasure take a look! This was the first pork I cooked in the smoker too!
I just hope the reheat for Turkey Day is as good as it was today when I stole a few pieces.
SmokinAl
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That's a beauty!
Winner Winner Pork Loin Thanksgiving Dinner!
Many thanks to Smokin Al for this complete how to.
It took about 2.5 hours to get to temp. Man was it juicy and tender. Packaged it in 2 containers with the broth and decided I will reheat it on Turkey Day instead of freezing and thawing or doing another. The wife said it was wasteful to cook a fresh one for turkey day. I tried to explain I would eat it.
For your viewing pleasure take a look! This was the first pork I cooked in the smoker too!
I just hope the reheat for Turkey Day is as good as it was today when I stole a few pieces.
I had to send a point your way!!
Al
SmokinAl
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Thanks.
I just got a 2 burner gasser and was gonna ask about keeping temps in a 44xl.
Just curious.
JD
jnet
Newbie
Hi all, did you brine or not? I've been reading and reading and reading.....I bought this and I want to smoke the whole thing, it is pretty big and I can cut it down but what a deal! And I feed a small crowd on Thirsty Thursday's. I make my own chicken stock and it has no salt in it, I know these can be dry. So what do you think brine or cook in chicken stock? I wish I would have bought more and frozen them! Thanks!
Once you brine one, and form a pellicle you'll never eat it any other way!
Hi all, did you brine or not? I've been reading and reading and reading.....I bought this and I want to smoke the whole thing, it is pretty big and I can cut it down but what a deal! And I feed a small crowd on Thirsty Thursday's. I make my own chicken stock and it has no salt in it, I know these can be dry. So what do you think brine or cook in chicken stock? I wish I would have bought more and frozen them! Thanks!
SmokinAl
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I've never brined one and they always come out moist & juicy.
But if Kevin says it works then I would give it a try.
Let us know what you decide & how it turns out!
Al
But if Kevin says it works then I would give it a try.
Let us know what you decide & how it turns out!
Al
jnet
Newbie
I'm sorry Al, I came upon this post again and I didn't start at the begining and just normally assumed you had brined.
My bad. I didn't mean to step on toes.
Story of my life, I just jump in head first, damn the torpedo's full steam ahead. And it can sometimes (enough times so you'd think I'd learn), embarass me.
Oh well,
My bad. I didn't mean to step on toes.
Story of my life, I just jump in head first, damn the torpedo's full steam ahead. And it can sometimes (enough times so you'd think I'd learn), embarass me.
Oh well,
SmokinAl
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jnet
Newbie
Kevin, I did brine but I think I need to do a little more research before trying to get the pellicle and I needed more time than what I had. I've been trolling the forums and the CB looks incredibly tasty and I can't wait to make that. Baby steps though, this is just my third time smoking something. And who would of thought that a bunch of "smokers" would be using vacuum sealers! I've had one since they first came out and I swear I could sell them! It's right up there in my favorite kitchen gadget category along with my electric pressure cooker and salad shooter that I use mostly for shredding cheese.
I do still need to invest in an instant read thermometer and there are so many choices.....
The reason I brined rather than cooked in a pan with this pork loin...the first thing I smoked was a pork butt with a pan and apple juice. It was just ok, I've made better in the oven. It could just be the difference in the cut of meat. Where pork butt has lots of fat it probably didn't need the pan and juice and the loin is lean it may favor better with that method. Either way, I like experimenting.
I do still need to invest in an instant read thermometer and there are so many choices.....
The reason I brined rather than cooked in a pan with this pork loin...the first thing I smoked was a pork butt with a pan and apple juice. It was just ok, I've made better in the oven. It could just be the difference in the cut of meat. Where pork butt has lots of fat it probably didn't need the pan and juice and the loin is lean it may favor better with that method. Either way, I like experimenting.
I came here to learn about brining, I had never done it. I had been around smoking since I was old enough to tend the firebox. It never ends here, next it'll be bacon, sausage, cracklins, hams, pastrami, etc etc etc.........
I have actually thrown away loins someone gave me without unwrapping 'em because because they were always so dry and tasted like cardboard. Seriously. It was a family joke.
The only tool you really need, is a remote thermometer and that is only to be safe. And it cuts about 80% of the old learning time out. But remember you buy toys to make it faster, easier, more consistent, but the smoke is in your blood and never goes away for very long.
There are numerous threads here on brining loins, I am pretty sure I even have a few. Find something that sounds like you would enjoy trying and jump in. Pellicle is just the drying of the skin or fat wich causes the fat to raise to the surface and the better accept the smoke. Its not magic.
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jnet
Newbie
Looks great, glad you liked it. I bought a whole loin today. You made me want some.Hi all, I wanted to show you my finished loin. It turned out great and very juicy for a loin and everyone loved it. I checked the temperature just over 2 hours and it was 150! I yanked it out of there, tented with foil and sliced it about 30 minutes later. The rub was good but very salty, I can't wait to make my own.
Rings Я Us
Smoking Guru
Brined mine last time.. it's not a must.. but it opens up the pore structure of the meat to except and hold more liquid for longer, than the same piece that was not brined.
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Rings Я Us
Smoking Guru
SmokinAl
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It looks fantastic!Hi all, I wanted to show you my finished loin. It turned out great and very juicy for a loin and everyone loved it. I checked the temperature just over 2 hours and it was 150! I yanked it out of there, tented with foil and sliced it about 30 minutes later. The rub was good but very salty, I can't wait to make my own.
I can see how juicy it was!
Nicely done!
Al
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