What should I do with this thing? Updated with Q-View.

sigmo · Jan 26, 2013

OK. I was at Sam's, looking for some baby back ribs yesterday, but I didn't find any. Not to go away empty-handed, I saw this, and couldn't resist.

Now I'm wondering what the best way to smoke this pork loin might be.

I've thought about unrolling it and stuffing it. Or maybe putting on a simple rub and just plain smoking it!

I'll be using my MES-40.

What are your suggestions? One way or another, I want to get it started in the next few hours. I guess I'm just itchin' to smoke something since I've got a day off and the weather isn't too shabby!

p1399836770.jpg

sigmo
Jan 26, 2013

It's just a tad over 6 lbs.

Thanks everyone!

davidhef88 · Jan 26, 2013

I usually stuff them with all kinds of goodies and a bunch of cheese.

sigmo · Jan 26, 2013

Is that broccoli, mushrooms, and cheese I see in that photo? Looks great!

davidhef88 · Jan 26, 2013

Yep it is. It was really good. Here's a couple threads for you.
http://www.smokingmeatforums.com/t/123416/stuffed-loin-q-view-updated-q-view#post_825472

themule69 · Jan 26, 2013

what ever you do. it will be great.

happy smoken.

david

davidhef88 · Jan 26, 2013

Another
http://www.smokingmeatforums.com/t/...tuffed-loin-added-finished-q-view#post_893958

sigmo · Jan 26, 2013

OK. Now I'm probably getting silly ideas, reading some of the posts and stickies about stuffed pork loins.

I've got some sausage that I really should use. And I can run out and get some cheese and mushrooms.

The broccoli looks tasty. And how about a bit of bacon in with the sausage for the filling? I've had so-so luck with bacon on the outside of a loin. It just didn't cook well enough for my taste. But if it's on the inside... :D

Phoned in.

davidhef88 · Jan 26, 2013

I steamed the broccoli and let it cool to room temp before stuffing do it didn't melt the cheese.

pgsmoker64 · Jan 26, 2013

Looks like they have you covered.

I was going to recommend the rub and smoke! You don't want to take this thing to 200* though as it would be a little tough. Go to about 145* and it should be perfect.

Bill

sigmo · Jan 26, 2013

PGSmoker64 said:
Looks like they have you covered.

I was going to recommend the rub and smoke! You don't want to take this thing to 200* though as it would be a little tough. Go to about 145* and it should be perfect.

Bill

I'm lovin all of the ideas. Even just a rub and smoke would likely be excellent. And easy!

I do think this will be nice and tender taken off to rest at 145.

Hmmm. I'm going to have to think about this a bit!

Phoned in.

sigmo · Jan 26, 2013

Davidhef88 said:
I steamed the broccoli and let it cool to room temp before stuffing do it didn't melt the cheese.

I really love broccoli and cheese. My wife isn't as much of a fan though. But, she could eat around it.

Phoned in.

smokngun · Jan 26, 2013

I did a loin about a month ago, I injected it with Mojo marinade smoked it and made cuban sandwiches.

venture · Jan 26, 2013

Hard to tell from the pic, but that looks like a cut and tied loin.

When cooking that, it is not intact muscle meat. It will have to go to 160 degrees.

I prefer an intact muscle loin which I can pull at 135 or 140 so it can reach the recommended 145 degree internal temp when rested.

Good luck and good smoking.

sigmo · Jan 27, 2013

Venture said:
Hard to tell from the pic, but that looks like a cut and tied loin.

When cooking that, it is not intact muscle meat. It will have to go to 160 degrees.

I prefer an intact muscle loin which I can pull at 135 or 140 so it can reach the recommended 145 degree internal temp when rested.

Good luck and good smoking.

Good eye, Venture! And thanks for the good advice, too.

Indeed, when I opened the package, there was not one, but two slabs of meat within. Tied together to look like one large loin. I thought it was one already cut and rolled piece. But it was two separate pieces.

p1400443030.jpg

sigmo
Jan 26, 2013

So I butterflied both of these slabs and put the filling on top of one and then slapped the other one on top to make a big sandwich.

p1400443036.jpg

sigmo
Jan 26, 2013

p1400443050.jpg

sigmo
Jan 26, 2013

First a layer of baby spinach.

p1400443058.jpg

sigmo
Jan 26, 2013

Some tomato basil feta cheese, sauteed mushrooms, bacon, and garlic. Lots o garlic!

p1400443068.jpg

sigmo
Jan 26, 2013

A bit of shredded romano cheese, too.

p1400443094.jpg

sigmo
Jan 26, 2013

The "top" butterflied.

p1400443126.jpg

sigmo
Jan 26, 2013

Tied it up.

p1400443142.jpg

sigmo
Jan 26, 2013

Some rub.

p1400443164.jpg

sigmo
Jan 26, 2013

Fired up the AMPS

p1400443182.jpg

sigmo
Jan 26, 2013

p1400443194.jpg

sigmo
Jan 26, 2013

p1400443204.jpg

sigmo
Jan 26, 2013

p1400443208.jpg

sigmo
Jan 26, 2013

I set the smoker to achieve 225*F, and it's been in now, for about 3 hours. The internal temp is showing at 131*F.

Since I butterflied the two individual slabs, and now the surfaces that are "inside" in the new configuration are not surfaces that were "outside", I'm hoping that I can get away with the 145*F internal temp because the slimy, bacteria-ridden surfaces are all outside now, being appropriately scorched.

Of course, one always runs the risk of contaminating the inside of a chunk of meat when you cut it. I did rinse the slabs off before I cut them, but... Gee. Now I just don't know.

I'd hate to overcook this strange concoction.

sigmo · Jan 27, 2013

OK. Took it out and it looked like this:

p1400614638.jpg

sigmo
Jan 27, 2013

p1400614664.jpg

sigmo
Jan 27, 2013

After resting:

p1400682148.jpg

sigmo
Jan 27, 2013

p1400682160.jpg

sigmo
Jan 27, 2013

Not bad.

I probably went a bit heavy on the garlic. It didn't mellow out as much as I thought it would - kind of sealed in there by the spinach, I guess! And I'm also not sure the bacon was the right way to go. It's pretty good, but I'm thinking just the feta, romano, spinach, and 'shrooms may have been more subtle. The bacon kind of makes it a bit too salty and "in your face", I think. Still, it's pretty tasty!

And the pork came out very nice. I used Pitmaster's Choice pellets in the AMNPS. I like that stuff!

Tomorrow, I'll see what my wife thinks of it. Most of it is going to sit in the fridge overnight. So we'll see how it reheats.

I was surprised how little leaked out of the thing into the drip pan I made for it. I was expecting quite a mess, but it didn't materialize. That's a good thing!

polymer · Jan 27, 2013

Looks great! I am cruising the forum for ideas for a Super Bowl party, and this looks like a definite crowd pleaser.

bt broiler · Jan 27, 2013

Looks like a big, juicy meat sandwich. I want to eat that for breakfast this morning. Maybe with sunny side up eggs? Thanks for the tips.

themule69 · Jan 27, 2013

wow looks great.

david

roller · Jan 27, 2013

Looks great !

davidhef88 · Jan 27, 2013

Looks really good..

What should I do with this thing? Updated with Q-View.

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