Pulled Pork And Pork Loin Wrapped With Bacon With Q-View

disturbed1

Smoking Fanatic

Original poster

Jul 14, 2012

332

15

TN.

• Mar 26, 2013

• #1

Good Morning SMF

Getting ready to smoke 3 butts and 3 pork loins wrapped with bacon.It is about 630 here in Bristol,TN.Its 30 degrees with a wind chill of 23 and snowing.Did all of my prep work yesterday.I will be using my TMLE for this adventure today.

crazy butt smoke#1.jpg

• disturbed1
• Mar 26, 2013

All trimmed up and ready for some rub.

I will be using my own apple rub recipe for this smoke today.

It has a sweet heat flavor to it.

crazy butt smoke #4.jpg

• disturbed1
• Mar 26, 2013

crazy butt smoke #3.jpg

• disturbed1
• Mar 26, 2013

crazy butt smoke #2.jpg

• disturbed1
• Mar 26, 2013

All rubbed down and tied off with bakers twine

crszy butt smoke #5.jpg

• disturbed1
• Mar 26, 2013

Wrapped up with plastic wrap and put to bed in the fridge for at least 12 hours

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• disturbed1
• Mar 26, 2013

The pork loins I will be smoking today.One of them weigh 9 pounds the other weighs 7.5

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• disturbed1
• Mar 26, 2013

here is the bacon weave pre rub

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• disturbed1
• Mar 26, 2013

post rub

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• disturbed1
• Mar 26, 2013

put some of the rub on the loin also

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• disturbed1
• Mar 26, 2013

rolled it up

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• disturbed1
• Mar 26, 2013

and guess what more rub. will keep yall posted time to go fire up the smoker

 

Last edited: Mar 26, 2013

jrod62

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• Mar 26, 2013

• #2

Looks good so far

 

pgsmoker64

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• Mar 26, 2013

• #3

Man, that looks really good!

Are you going to share that apple rub recipe or is it a secret?

Bill

 

seenred

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Feb 9, 2009

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• Mar 26, 2013

• #4

Lookin' real good so far...I'm curious about that apple rub too.

 

dirtsailor2003

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Oct 4, 2012

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• Mar 26, 2013

• #5

Looks great so far! Gotta love pork wrapped in pork!

 

disturbed1

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Jul 14, 2012

332

15

TN.

• Mar 26, 2013

• #6

PGSmoker64 said:

Man, that looks really good!

Are you going to share that apple rub recipe or is it a secret

Click to expand...

OK guys here it is

Bare Bonez Apple Rub

6tbsp ground dried apple

4 tbsp brown sugar

4 tbsp turb sugar

cinnamon to taste start with 1 tsp to start then add to taste after all other ingredients are in

2 tbsp kosher salt

2 tsp ancho chili powder

1 tsp cayenne chili powder

1 tbsp garlic powder

1 tbsp onion powder

 

disturbed1

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Jul 14, 2012

332

15

TN.

• Mar 26, 2013

• #7

dirtsailor2003 said:

Looks great so far! Gotta love pork wrapped in pork!

Click to expand...

Yea i was real close on calling this thread

Pork Overdose

 

disturbed1

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332

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TN.

• Mar 26, 2013

• #8

Forgot to say what type of wood im smoking this with im using apple and hickory.

When the IT on the butt gets up to 160 im gonna put the pork loins on hope they will be done at the same time

 

ryan in louisville

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Apr 30, 2007

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Louisville, KY

• Mar 26, 2013

• #9

Do you have a source for the ground dried apple?  A quick Google search had mostly recipes, including this link http://www.smokingmeatforums.com/t/91227/dried-ground-apples.  I really don't want to make my own dried apple, just buy it.  I'd even grind up apple chips if I knew where to buy them.

Thanks,

Ryan

 

disturbed1

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Jul 14, 2012

332

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TN.

• Mar 26, 2013

• #10

RYAN IN LOUISVILLE said:

Do you have a source for the ground dried apple?  A quick Google search had mostly recipes, including this link http://www.smokingmeatforums.com/t/91227/dried-ground-apples.  I really don't want to make my own dried apple, just buy it.  I'd even grind up apple chips if I knew where to buy them.

Thanks,

Ryan

Click to expand...

I Usually make my own but when i get lazy i go to natures flavors.com

 

Last edited: Mar 26, 2013

dougmays

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• Mar 26, 2013

• #11

wow those are some long bacon strips to stretch that far! or did you use 2 strips to cover that length?

looking good!

 

disturbed1

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• Mar 26, 2013

• #12

dougmays said:

wow those are some long bacon strips to stretch that far! or did you use 2 strips to cover that length?

looking good!

Click to expand...

The pork loins was over 24 inches long i cut them in half for a total of 4 loins 12 inches in length

 

disturbed1

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• Mar 26, 2013

• #13

dougmays said:

wow those are some long bacon strips to stretch that far! or did you use 2 strips to cover that length?

looking good!

Click to expand...

yes those are only one bacon strip used thick cut sugar cured they stretched like taffy

 

dougmays

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• Mar 26, 2013

• #14

disturbed1 said:

yes those are only one bacon strip used thick cut sugar cured they stretched like taffy

Click to expand...

ah ok..you stretched them LOL. i'll try this next time. i usually do a 6x6 layout and that barely gives me a 11-12"

 

disturbed1

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• Mar 26, 2013

• #15

dougmays said:

ah ok..you stretched them LOL. i'll try this next time. i usually do a 6x6 layout and that barely gives me a 11-12"

Click to expand...

yea i did a 9x9 laid out 18 pieces about 10 minutes before i used them and let them warm up a little bit very stretchy had enough on the edges to seal off the ends.Held them ends shut with toothpicks. When i put them on the smoker ill take a pic of the ends and post

 

disturbed1

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Jul 14, 2012

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• Mar 26, 2013

• #16

Three hours into smoke

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• disturbed1
• Mar 26, 2013

 

ravenclan

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• Mar 26, 2013

• #17

MAN THOSE LOOK GOOD !!! Making my mputh water !

 

pgsmoker64

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• Mar 26, 2013

• #18

Still looking good!

 

disturbed1

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• Mar 26, 2013

• #19

I started spritzing with a mixture of diluted apple juice 50/50 ratio with 2tbs dark brown sugar and 2 tsp of ancho chili powder

 

05sprcrw

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Feb 7, 2012

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Rural NE

• Mar 26, 2013

• #20

Looking fantastic!