My return to my smoker this weekend inbolved an 8lb loin and the Spicy Rub recipe from the wonderful Ruhlman/Polcyn book, Charcuterie. http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1306367330&sr=8-1
First thing was to mix up a double batch of the dry rub:
Oh WOW did it smell good.
Then, I trimmed up my loins into two beautiful four pounders:
I rubbed up each one, nice and thickly coated:
Then, using my new Vaccum Sealer (OMG I love it SOOoooo much!!) I packed them up and popped them into the fridge for two days.
I turned them 2x a day, but with the vaccum sealer, I don't know that it was neccesary (or if it even did any good)
Sunday afternoon, I fired up the smoker to a nice hot 250, loaded it with hickory, and took my pretty babies out of the wrappers. They came out of the fridge at a nice 36 degrees (according to the internal probes)
At 145 and 148, I pulled them. Took about two hours. The smell alone was enough to make the Darling Husband come running! :)
The rub had dried into a tasty spicy crust:
I let them sit for about 15 minutes, but then I just could NOT stand it any more;
So *very* good and tasty. Between me, Darling Husband and his cadre of friends, that 1st four pounder was toast!! The second roast got "fridged" and I think Darling Husband is skinny slicing it for sammies this week while I am in California for work.
Thanks for peeking!!