Smoked Pork Loin Foamheart

Discussion in 'Pork' started by foamheart, Oct 8, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    36 hours ago I put a piece of a loin in a ziploc full of some sweet brine.

    Pork Loin Brine    (Pork Loin = 140 IT)

    1 qt.                      Water

    1/4t.                     Chipotle

    1/2t.                     Ginger

    1/3C                     Salt

    1/2C                     Brown sugar

    Tiger sauce

    1/4t.                     Thyme

    1C                         Apple cider

    1/4C                     Maple syrup

    ½ T                        Maple extract

    Removed it, patted it dry, set under the fan. Noticed it was sort of limp so I went ahead and tied it up. while the Pellicle was forming. Note the fat cap is still on, that is because I like it! Then I rubbed it with Kosher Salt, Ancho chili powder and light brown sugar. Then I remembered to take a picture. LOL

    Lets talk MES40 upgrades while throwing the meat in there.

    This is now, can you find Waldo?

    Lets talk chip trays, I would like to thank Masterbuilt for there great help.

    This before:

    Look at the size of the chip tray! Look at the size of the chip tray in my MES30!

    MES sent me a retrofit. Check it out.

    Nice huh? Well check out the difference.

    OK, Last retro picture, you think that size doesn't count? Well in a chip tray....LOL

    Notice below the complete burn on the chips.

    Ok, so I lied.... also check out my heat sink! Now that baby does make a major difference in recouping heat loss and temp. stabilization.

    I am not promoting JC's was trying to show the perfect TBS arising. Sweet!

    BTW it really doesn't use that many wood chips because........... I regulate the vent!

    OK back to the loin...... I'll let you know exactly how it all works out.

    Be back as supper develops! Have a great afternoon and remember......... I am smelling smoke!!
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking good, Kevin, Hopefully. we'll loin something. Please don't hate me.

  3. chef willie

    chef willie Master of the Pit OTBS Member

    Well, all looks good and I'll wait for the finale since there's no way I can top Discos quip......later......Willie
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco I almost gave you a point for that LMAO

    Foam looks good, I am interested in that heat sink.

  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! Then we both need help.
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, its been an hour and its been probed!

    New observation, with the heat sink it definately cooks faster! Also by holding a better temp. and the heater running less the smoker burns really awesome. It doesn't continuiously have the fire under it. LOL.. I am ready to start talking people bets on who can reach IT fastest....LOL

    I had to reduce my box temp to 170 to keep from cooking it in 1 hour 30 mins to 140 IT. AND even after reducing it, it keeps rising from the increased heat sink. I see now there will be no more immediate temp changes except the old open door method.

    BTW its hickory and apple.


    Gonna check again, don't want it to race by the IT.
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Piece of concrete for the heat sink?

    Does it take longer for the smoker to reach temp?
  8. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks good.

    How long does it take to preheat with that size of heat sync?
  9. reinhard

    reinhard Master of the Pit OTBS Member

    I like that set up!! Thanks for the brine also.  I'll be checking the results that I'm sure will be tasty.  Reinhard
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its hard to one -up Disco! Thanks Chef.
    The heat sink was great! Oh man, your sick, he deserved 2 points for that one.

    Its a 12x18 x2 brick. They are used on my fireplace. There are dozen or so located laying around the property. And red bricks, and white brick both from numerous plants. I think someone here at one time collected bricks.

    Naaaaa........ just more wine!
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, gonna finish the thread first then will talk heatsink.

    I broke out the cast iron while awaiting the meat.

    You can see the all the cut marks in the cure. Thats right it cormbread! Have not made it in awhile, and just sounded good.

    Pork roast shouts for some good ol'Louisiana yams!! They are really sweet taters.

    Look at that juice! Tender...... ZOMG! The heat of the pepper in the rub off set by the slight sweet residual from the brown sugar is perfect.

    But it wasn't one of my better loins, I was messing to much with the smoker. And working on tomorrows entry.

    Leftover slaw from the ribs this weekend, this stuff only gets better with age......

    Oh the Cornbread, I said it had been awhile since making it, yeah yeah its good it was just slightly too much for the pan. LOL... It grew!

    Throw in something green to balance it out and ya get......................

    Pork loin, sweet taters, brussels sprouts, slaw, and cornbread. It tastes alot better than it looks, and the corn bread was dang tastee!
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member


    I am learning. A heat sink is basically a thermal capacistor (Sp). It holds heat to help offset loss. I know the brick can handle some heat as its used in my fireplace, although I doubt its a fiirebrick. I scrubbed abd scourred it, wrapped in foil and tried it in the oven, I didn't see much difference. BUT I knew it didn't blow up or crack.  It seems to fit almost perfectly in the smoker, which is good. If it fit perfectly the smoke couldn't rise.

    I did not notice any sizable addition to preheat, but really wasn't watching too close.

    I was complaining this weekend about it, even though it was at proper temp it seemed cold, well it doesn't anymore.

    Lets see, of course when I open the door it helps it recoup much faster.

    Adjusting temperature, reactions are slower. so you need to think ahead.

    By reducing the heating cycles the smoke lasts longer and oddly burns more completely. I didn't not try the vent completely open because I am sure it would have gone thru smoke in no time.

    Changing the smoke tray

    You can see the difference in size. That alone is a good thing. I am getting out the slide projecter to show you.

    First charge of chips

    Notice that burn. That littl;e one was always incomplete and would stack up thru the reload on top of the unfired to jam up the tray.

    The next time I watched closer since I could afford to open the door now.

    Here's what I saw

    A right to left burn........ Hmmmmm..... I had to think about that.

    Here is what I came up with.

    Notice my missing screw? Well had I put ity in you could not put the tray in because the screw was in the way. The one in the back is where the tray's sloping angle catches it slightly but not much. Notice the chip tray above, it could never get past the screw.

    See that screw hole in there. Anyway, its slightly elevated because I put the back screw in, and the tray rides a bit high but only a very little bit.

    Why am I saying all this? First to let you know. Secondly it allows the chips to smoke longer. instead of all at once they run across the tray. Its all the same ammount of smoke, but.... its applied in a better time lapse. I think I am liking it, but much more experimenting is going to be needed.

    I'll gladly answer anything I am capable of.
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a brick.

    I usually preheat the smoker to 275 before 20 to 30 mins. It comes from my old amalog days where it was how you had to cook to get the smoke rolling, then you adjusted the temp to cooking temp. I find that by doing it like I did, it still helps because it gives the AMPs time to properly light. When I come out, I insert the AMP, insert the chip tray, and insert the meat. The AMPs smokes before the heat has to come up again to maintain the new usually lower set temp. When it does come up it then ignites the chips putting smoke on target when its most suceptible to absorption, 100 to 140 IT. When the big smoke is done the AMPs is still chugging away to catch and thing missed. Its a perfect combo.

    I hope that answers the question. I really didn't notice a difference. I'll try next time to watch better but I don't anticipate a large difference.

    Thanks Chef.
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, I like the brine, but I am not a big salt freak, I like it on ham and bacon but other than that I am more fond of a smak of heat and a mellowing of the sweet.
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, and cheers back at ya!
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have got to show you this. Baby Sis dropped by and her little 4 year old granddaughter though my apples need somewhere to hold them and not just scattered on the counter. So where what she did with the apples and pears. I told her the banana's and grapes were just a bit too much....LOL

    Doesn't it look festive! I asked her if she had read Sleeping Beauty, she explained the movie was good, but she had not had time for the book yet.  LOL

    Ok, Thanks for dropping by, I'll check back for any questions.

    BTW if anyone wants the corn bread recipe, just let me know, its so simple and delicious and moist.
    Last edited: Oct 8, 2014
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sorry Foam.

    I should have complimented on your food before askin questions but when you post a cook i know it will be great.

    I just got my mind on that heat sink.
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I didn't really niotice, but its ok. It wasn't my best smoke, but I am learning a different smoker now. So its all about thinking things thru again. That how I came up with the bigger chip tray and using the big brick. I had actually meant to use it back with the first MES40, then hooked up and use the Masterbuilt Cold Smoker and was trying to acclimate to it.  Then Pop.... now the roof...LOL  Anyway, it was about time to test the idea. Problem is everything I am smoking easily fits in the MES30. So its sort of lost in the MES40...LOL.

    Its like changing from a Mustang to an Expedition.

    As I learn more, I'll share.
    Last edited: Oct 8, 2014
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Foamy!!

    That last pic of the Loin looks nice!!!  [​IMG]     Any pics of it sliced?

    I've used some fire bricks in the past. They work pretty good in PA, but not in the Winter.

    I don't think they get quite as cold in LA as they get in PA. Takes a long time to thaw out a frozen brick!!!


Share This Page