I smoked this a couple weeks ago, but being knee deep in the holidays I haven't had much of a chance to post anything here. We found a sale on pork loin roasts at the local fresh market, and I wanted to give it a shot. I didn't take any pictures before the brine, but grabbed a few after the slather and rub. I used a simple brine with sea salt, sugar, molasses, onion, and garlic. In the fridge for 24 hours.
Pulled from the brine and rubbed with a mustard slather. Rub was a mix of red pepper, garlic, onion, paprika, and a few other things I would remember if I wasn't already 2 beers in today lol.
Then after resting in the fridge for a couple more hours (wrapped in plastic wrap)
Into the smoker with the AMNS. Used pitmasters choice dust for this one. I really love the smell of that mix, I think it will become a staple in this house.
So pulled from the smoker at an IT of 160, rested in the oven for 30 minutes.
The slice, and juice almost poured out of it.
It turned out to be the juiciest loin roast I've ever had. It had a wonderfully smokey flavor, but not overpowering. Served with fresh green beans and a cornbread stuffing, DE LISH!
The AMNS worked well enough. I'm still kicking myself for not investing in the AMNPS. The dust burned too fast in the higher heat. I had to go with the cheapest option when I first purchased the AMNS, but now I wish I had spent the extra on the pellet version to run in higher temps. Lesson learned, so when I can do it, the AMNPS is high on my purchase list. I don't mind though, Todd's an good guy to deal with, and his products are pretty damn awesome. I don't see the smoking bug going away for a long time, and I see the amn(p)s being standard essential equipment.
Pulled from the brine and rubbed with a mustard slather. Rub was a mix of red pepper, garlic, onion, paprika, and a few other things I would remember if I wasn't already 2 beers in today lol.
Then after resting in the fridge for a couple more hours (wrapped in plastic wrap)
Into the smoker with the AMNS. Used pitmasters choice dust for this one. I really love the smell of that mix, I think it will become a staple in this house.
So pulled from the smoker at an IT of 160, rested in the oven for 30 minutes.
The slice, and juice almost poured out of it.
It turned out to be the juiciest loin roast I've ever had. It had a wonderfully smokey flavor, but not overpowering. Served with fresh green beans and a cornbread stuffing, DE LISH!
The AMNS worked well enough. I'm still kicking myself for not investing in the AMNPS. The dust burned too fast in the higher heat. I had to go with the cheapest option when I first purchased the AMNS, but now I wish I had spent the extra on the pellet version to run in higher temps. Lesson learned, so when I can do it, the AMNPS is high on my purchase list. I don't mind though, Todd's an good guy to deal with, and his products are pretty damn awesome. I don't see the smoking bug going away for a long time, and I see the amn(p)s being standard essential equipment.
