Thanks to everyone who gave me some pointers, and I picked up a few idea from reading here.
I brined a couple loins for 8 hours using this mixture:
1 quart cold water, 1/4 cup salt 1/3 cup maple syrup 3 cloves garlic, crushed 3 tablespoons chopped fresh ginger 2 teaspoons dried rosemary 1 tablespoon cracked black pepper 1/2 teaspoon red pepper flakes
Then I created a Creole type rub:
2 tablespoons Creole seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 3 tablespoons brown sugar
Set up the smoker using a tip I learned here
And added the loins
Made Mahognay Sauce (using the reicipe I got from here)
And just over 2 hours at about 210 smoked with Kingsford Briquettes and Whiskey Barrel Wood chips got me an IT of 150. And because of the brining it was so moist. The family loved the first one, the second is going to easter dinner at the extended familes today
Final Product served up, With Maple mashed sweet potatoes.
Cheers!
I brined a couple loins for 8 hours using this mixture:
1 quart cold water, 1/4 cup salt 1/3 cup maple syrup 3 cloves garlic, crushed 3 tablespoons chopped fresh ginger 2 teaspoons dried rosemary 1 tablespoon cracked black pepper 1/2 teaspoon red pepper flakes
Then I created a Creole type rub:
2 tablespoons Creole seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 3 tablespoons brown sugar
Set up the smoker using a tip I learned here
And added the loins
Made Mahognay Sauce (using the reicipe I got from here)
And just over 2 hours at about 210 smoked with Kingsford Briquettes and Whiskey Barrel Wood chips got me an IT of 150. And because of the brining it was so moist. The family loved the first one, the second is going to easter dinner at the extended familes today
Final Product served up, With Maple mashed sweet potatoes.
Cheers!
