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2 First's for me

post #1 of 12
Thread Starter 

#1 Bacon Wrap

#2 Smoked Pork Loin

 

So my friend had a birthday last weekend and asked me to smoke something for him.  His party was a Cajun/Mardi Gras theme so i decided to do a Cajun Pork Tenderloin.  I had never done one before but from all of the info i've gotten from here i had a pretty good idea.

 

I started with the bacon weave, had to refer back to the Wiki for this but after doing it once it's super easy! 

2011-07-30_10-40-44_561.jpg

 

 

Then i seasoned the Loin with a Cajun seasoning and a blackening season all the way around.  Rolled up in the bacon weave

2011-07-30_10-47-01_687.jpg

 

Not pretty but i guess it'll do for my first time (next time longer bacon slices)

Once again seasoned the outside with my Cajun and Blackening seasonings and wrapped and into the fridge for a few hour rest

2011-07-30_10-48-39_294.jpg

 

went and got some wings and beers with a couple friends and then back after a few hours.  Smoked at 225 for 3 hours till it was 160 inside

2011-07-30_17-57-06_845.jpg

 

i also smoked a couple trays of cherries (for the smoked cherry bourbon lemonade) and some jalapenos and cherry toms from the garden.

 

Wrapped in foil and a blanket and into the cool on the way to my friends house.  Unfortunately no sliced pictures...people were eating it off the plate as i was cutting it.

 

 

post #2 of 12

Looks great Doug!

 

If it went that fast I guess everybody thought so too!

 

                             thumb1.gif

post #3 of 12

Looks good from here!

 

Good luck and good smoking.

post #4 of 12

Wow, everything looks fantastic! Great idea on the bacon weave too.

post #5 of 12

At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

 

Thanks RP

post #6 of 12

Looks like you nailed it Doug,

Congrats on your 2 firsts biggrin.gif

post #7 of 12

It looks great ,job well done.

post #8 of 12
Quote:
Originally Posted by rp RibKing View Post

At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

 

Thanks RP



If it were me I would pull it at 140, foil it & let it rest on the counter until it hit 145. That's the new USDA safe temp for pork & it is much juicier at the lower temp. It will be a little pink, but that's OK.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by rp RibKing View Post

At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

 

Thanks RP


 

i have ready so many articles on here with varying temps i really kind of just said "hell with it i'll give it a go".  the bacon definitely kept it moist!  i think i'll try lower temps in my next ones but since it was my first i wanted to make sure it was cooked through haha:)

 

like Al said, you can go way lower. 

 

thanks all

post #10 of 12

I'd hit that. drool.gificon14.gif

post #11 of 12
Quote:
Originally Posted by SmokinAl View Post





If it were me I would pull it at 140, foil it & let it rest on the counter until it hit 145. That's the new USDA safe temp for pork & it is much juicier at the lower temp. It will be a little pink, but that's OK.



X2

post #12 of 12

X3 on Al, but I might even pull it sooner.  Those will come up in temp nicely at the rest period.

 

Good luck and good smoking.

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