Experimental shaved pork loin

ksmedic

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Mar 10, 2013

42

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Kansas, USA

• Mar 24, 2013

• #1

After reading several posts on here I've decided to try something that may or may not turn out... I just had to smoke something today.

First I inject the loin with a mixture of butter, Brown sugar, apple juice and cherry coke, and let sit in the fridge for about 4 hours.

loin.jpg

• ksmedic
• Mar 24, 2013

I then rubber the loin with grape jelly, mustard and then coated with rub and topped with fresh pineapple chunks.

rubbedloin.jpg

• ksmedic
• Mar 24, 2013

Since I had only one small loin, I got out the ole modified brinkman el cheap...and the loin went on the smoker (using hickory and apple) at about 240 degrees (aiming for 225) at noon.....

ready.jpg

• ksmedic
• Mar 24, 2013

I'll let you know how it works out!

 

uncle_lar

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Feb 4, 2009

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Hennepin, Illinois

• Mar 24, 2013

• #2

looking good so far! I love smoking a nice loin then shaving for sammies! make sure you pull it about 145 max so it stays nice and juicy

 

ksmedic

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Mar 10, 2013

42

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Kansas, USA

• Mar 24, 2013

• #3

Thanks, and that's about what I was aiming for 145 IT and 225 grill temp...bit of a challenge in the cold wind with the Brinkman..

 

ksmedic

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Mar 10, 2013

42

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Kansas, USA

• Mar 24, 2013

• #4

3 1/2 hours at 220-250 degrees to IT of 147 (wind/cold played havoc with smoker temp)...wrapped and put away to cool! Juice runs out of the pineapple chunks!

done.jpg

• ksmedic
• Mar 24, 2013

 

ksmedic

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Mar 10, 2013

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Kansas, USA

• Mar 24, 2013

• #5

Well that bark has a bite! Awesome flavor, tender and juicy. We'll be doing this one again!

half.jpg

• ksmedic
• Mar 24, 2013

shaved.jpg

• ksmedic
• Mar 24, 2013

Thanks to all, for all the great ideas on this site!!!
 

 

goinforbroke

Smoke Blower

Aug 5, 2012

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20

TPA, FLA

• Mar 24, 2013

• #6

tell you what.. I'd like to borrow some of that thin pork for a cuban sandwich on Faedo's bread right about now.

 

smokeamotive

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Jul 1, 2009

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Lees Summit Mo.

• Mar 24, 2013

• #7

Ok.........Now your just making me hungry!!!! :drool

 

themule69

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Oct 7, 2012

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• Mar 24, 2013

• #8

looks great. i need to smoke a loin, now that i think about it.

happy smoken.

david

 

pc farmer

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• Mar 24, 2013

• #9

Smoking a pork loin next weekend. Have to try this.

 

jp61

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• Mar 24, 2013

• #10

  Looks great! 

 

pc farmer

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• Mar 24, 2013

• #11

What did u use for a rub?

 

ksmedic

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• Mar 24, 2013

• #12

c farmer said:

What did u use for a rub?

Click to expand...

Used Jeff's rub straight from the recipe!

Thanks all for the kind comments, I hope I can remember just what I did. This is easily the best shaved loin I have ever smoked!! Too many tastes going on to really identify one, hard to explain but everyone here just loved it!   And with it and a little of Jeffs BBQ sauce on a sammich - simply amazing!

 

pc farmer

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• Mar 24, 2013

• #13

How do I find his recipe?

 

ksmedic

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• Mar 24, 2013

• #14

c farmer said:

How do I find his recipe?

Click to expand...

I bought it, and it's worth it. And it's how I found this site so it's well worth it. There should be a link to it here somewhere.

 

s2k9k

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• Mar 24, 2013

• #15

c farmer said:

How do I find his recipe?

Click to expand...

http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe

 

ksmedic

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• Mar 24, 2013

• #16

ksmedic said:

I bought it, and it's worth it. And it's how I found this site so it's well worth it. There should be a link to it here somewhere.

Click to expand...

http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe

 

pc farmer

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• Mar 24, 2013

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S2K9K said:

http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe

Click to expand...

So I have to buy the rub? Can't make it?

 

s2k9k

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• Mar 24, 2013

• #18

c farmer said:

So I have to buy the rub? Can't make it?

Click to expand...

You buy the recipe then you make it.

 

wvsmokey

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Mar 15, 2013

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• Mar 24, 2013

• #19

Mouth watering!

 

pc farmer

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• Mar 24, 2013

• #20

Oh. I see.