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My first charcoal smoked pork loin(Q-View)

post #1 of 9
Thread Starter 

So I started out smoking meat this year around April with a Brinkmann Gourmet Electric smoker I got off of craigslist for 20 bucks.  Can't complain.  It has turned out some great turkey legs, chicken, pork loin and ribs.  Well, I found a charcoal Brinkmann Gourmet for 20 bucks on craigslist last weekend. No mods yet, but I can definitely tell that I will be doing them soon.  Here are the pics.  I will post more when cut.  I smoked this for a family picnic at my great aunt's farm.  I have a feeling that more than just my wife and I will be eating this...

IMG_2489.JPGSo this is it after a night in the fridge with a rub...I added a bit more...and rubbed it more evenly than seen here. I also cross hatched cut the top fat(not seen in pic).

 

Next I started my coals.  I got up at 4am.  We have to leave at 10am.  I am a little OCD when it comes to making sure I have enough time..

IMG_2491.JPG

 

 

I added more coals and hardwood. Raised temp to 250F, lifted lid, and put on the pork.  I raised as high as I did because I knew I would be losing a lot of heat.  When I put the lid back on, it was registering at 190F...took minutes to get back to a 210-200F range.(I added a thermometer to the lid..my only mod so far).

 

These are it after I took it off the smoker...I did a lot of this outside(pics, wrapping, etc.) so as not to wake the wife.  I wrapped it in a towel and put it in a cooler.  Keeping it warm for the farm.  I had apple juice...but it had gone bad, so I was not able to add it. :(

 

What do you all think? Any tips, ideas? Thanks for stopping by!

IMG_2493.JPG

 

 

IMG_2494.JPG

post #2 of 9

How did it turn out?

 

Was it moist & tender?

 

How was the flavor?

post #3 of 9

Can't speak for anyone else but it sure looks good to me.

How was it after the cut?

Tender and juicy I bet.

Nice Job!!

post #4 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

How did it turn out?

 

Was it moist & tender?

 

How was the flavor?

 
 

 



Quote:
Originally Posted by ptcruiserguy View Post

Can't speak for anyone else but it sure looks good to me.

How was it after the cut?

Tender and juicy I bet.

Nice Job!!



Turned out great guys!  It was a hit. It was still quite moist. I kept the remote probe in it while wrapped in foil and the towel in the cooler.  From 6:30am to noon, it dropped from 147F to 109F.  Nice and warm to serve.  The seasoning had a bit of kick to it, which I liked.  The only complaint I have...well two, actually...is that I did not use apple juice(I wanted it even more moist, although I am very happy that it was not dry at all.), and I kind of wish I shaved off the fat and instead used bacon for basting with a combination of apple juice out of a spray bottle.  I'll get out what I have left later, take a snapshot and show you what it looked like. 


Edited by Matuz - 10/2/11 at 7:22pm
post #5 of 9

Sure look's awesome great job

post #6 of 9

Looks great!

post #7 of 9
Quote:
Originally Posted by Matuz View Post

  

 

and I kind of wish I shaved off the fat and instead used bacon . 


You could try cutting off the fat next time and doing a fattie bacon weave on it. I'll be that would be awesome(although you wouldn't be able to bast the loin itself with apple juice)
post #8 of 9

Loooks perfect! thumb1.gif  Can't wait to see the final pics all sliced up and ready to eat!

post #9 of 9
Thread Starter 
Quote:
Originally Posted by jpenny2525 View Post

Loooks perfect! thumb1.gif  Can't wait to see the final pics all sliced up and ready to eat!



Sooooo if I wanted to take pics of it...I would have to open my stomach.  I am going to ask my family if anyone took pics of the spread....keep your fingers crossed.  I just got so excited to eat it that I would forget to snap a shot.

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