› Forums › Smoking Meat (and other things) › Pork › Smoked Pork Loin
New Posts  All Forums:Forum Nav:

Smoked Pork Loin

post #1 of 2
Thread Starter 

Hello, smoked an 8 lb. pork loil the other day,UMMMMM !

I cut in in half, laid it back, pounded it out (oops I mean tenderized it)

used Jeffs' rub with a few more spices,stuffed w/pepper jack cheese,onions,

garlic,carrots,broccoli, then rolled it,rubbed it again then  wrapped it in bacon .

Then I rigged up my electric rotissoire( with basket ) and inserted it in my

55 gal UDS and slowly rotated them juices back into the loin for 2 hours of

smokin using 8 lbs of charcoal with a few small chunks of soaked oak.

It came off @ 170  and very moist. Should of taken pics.

post #2 of 2

I should have taken pics.  :)  Sounds great.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Smoked Pork Loin