or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Spicey Pork Butt- Plain Loin and
New Posts  All Forums:Forum Nav:

Spicey Pork Butt- Plain Loin and

post #1 of 14
Thread Starter 

a Orange Juice -Caribbean marinated Loin, one half with a Pineapple glaze and for now the other half is simply marinated..Heres a few pix or shall I say Qview for the first time !!!!



60 hrs in the bag..

In the bag.



what I do next is take the loin out of the bag and plate it, I then take a small strainer and pour the marinade in it.. I take all the spices out of it and rub them on the loin.. might as well keep using them, don't ya think?

Orange juice,Caribbean Marinated Pork loin at 60 hrs





I made a Pinapple glaze with brown sugar, extra molasses added in  stead of salt to meadiate the sweetness , added some garlic,McCormic pork rub,fresh ground black pepper, and my fav. Cumen...

this is a Pineapple glaze were trying over a Orange Juice Caribbean marinade Pork loin




then I poured it hot off the stove rite over the top.. im kind of experimenting here, im trying to see if it will help hold more of the orange flavor in.. might take longer to cook? I dunno..

We pre-glazed one half and the other half is up in the air rite now as far as if were going to glaze it like this one or just spray Pinapple juice on it...




Loaded up the grates..

Spicy Pork Butt on left plain Loin in back Caribbean marinated loin in front right..





Bringing the temps up.

update coming soon. thanks for looking now that I got the pix working..

Edited by PigBark - 9/27/13 at 8:43am
post #2 of 14

Looks interesting, and sounds like a unique flavor profiles building up for that marinated glazed loin. You might want to baste more of the glaze on closer to the finish, if you really want to lay on that flavor heavy...it should firm up after 30 minutes or so and get nice and tacky. Just so you know, pouring hot liquid over the raw meat will likely tighten-up the surface fibers in a manner that will reduce smoke accumulation on the meat, plus, it warms the surface up before applying smoke, thus reducing the smoke's ability to stick on the surface...depending on your smoke woods, this may not be a bad thing...loin doesn't need a lot of smoke to taste quite good when seasoning is more complex as yours is here. Let us know how the smoke flavor comes through...it's got my curiosity going now. Sounds like a fantastic meal coming your way!!!





post #3 of 14

I'm Watching :)

post #4 of 14
Thread Starter 

Thanks, I tried to get out of my norm.. I almost went with a Pineapple/orange mixture and thought it might be better with orange on the inside and Pinapple on the out.. Either way I guess I get both.. I was aware of hot water or a hot suface tightening up the meat on the out side, kind of a searing.. I was trying to hold the Orange in.. It was new for me ill say that... hoping it works.. loins wanna dry out me sometimes, well most times lol... I been misting with Pineapple juice here n there..


Ill get a couple update pix her in a few.. Thanks for the input and watching...

post #5 of 14

Loins can dry out if you let internal temps get away...145* is minimum for USDA inspected pork. I've taken them to 160* (medium) and still had plenty of natural moisture retention.


Sounds like you've done some homework on your process, so for that Thumbs Up


There are some other ways to retain natural moisture in lean-trimmed meats with higher finished temps such as butts/picnics for pulling, or brisket, and one is to let the smoke chamber humidity drop really low about 1/2 way through cooking...seals up the meat like a charm. For more info, check my sig line for wet/dry smoke chamber. If the surface stays wet near the end of cooking, it stays porous, which allows more moisture evaporation from the interior. The flip-side is if the surface dries too early, you get little to no smoke reaction.


Smoke on, brother!!!




Edited by forluvofsmoke - 9/27/13 at 12:28pm
post #6 of 14
Thread Starter 

pushing 7 hrs .. The center piece has the Glaze on it, you can tell the Orange is still pumping out of it where it isn't darkening up.. After a little tip taste, I added the glaze to the other piece in the lower left corner.. I had to flip the fat side up on the bottom right loin as it is firming up more than I was hoping.. funny thing on the loins is the temp, the ones that were marinated are running 10 degrees hotter than the ones that were not.. the ones that were not are closer to the heat side as well.. 150 - 160 I did a little shuffling after the Qview ... I am really liking marinating the loins, I can already tell they are going to melt in the mouth..


I forgot to mention earlier,, when I was taking them out of the bag, they felt like a accordion.. the Orange juice really did a fantastic job as a tenderizer..




Pork 6 hrs in.

post #7 of 14
Thread Starter 

I usually take the temp to 170 :help:  wow man according to those temps at medium, their done!!! gonna leave em on a tad longer just so the Glaze can thicken up a little more.. I need to read up on  temps.. I have a small card I have been going by for a couple years now, pork 170 all it really says lol... seriously, thanks for that info..

Edited by PigBark - 9/27/13 at 12:55pm
post #8 of 14

Really look good and tasty.  Show sliced pics when you get there!



post #9 of 14
Ah, yeah, the older thermometers and guides are outdated now, even for poultry (used to be 180* [shoe-leather] and no one likes dried out poultry)...here ya go:

When you get more time and have a better handle on the new minimum recommended temps, this article is for a bit more advanced cooking in the below rare temp range and above...pasteurizing over time with increased time and reduced internal temps, being the method they speak of here:

There are a couple links at the very top of the FOOD SAFETY FORUM page which will be helpful as well.

Temps are everything when cooking meats, poultry and fish...if you're at or just above the minimum recommended temp, you're safe....if you go a little higher for your personal preferences, it will still be moist and good eating.

post #10 of 14

Oh you can go way lower then 170 and you'll find they are much more juicy :)

post #11 of 14

Looks fantastic!


Would love to see some shots of the loins cut open!!!



post #12 of 14
Thread Starter 

a lot of pics-


pulling to cool at 165 for all Loins..





Orange Caribbean



this is going better than expected. cant wait to try it..

I noticed rite off the bat the the marinated loin felt softer ..



cut ...Plain



Orange-Caribbean cut- hard to see how moist it is but if I take my finger tip and slightly press juice surrounds it and when I take my finger off of it, it leaves a dimple,,, moist as well...

we had to taste test of coarse. the plain was avg taste and a tad dry.. no seasonings just loin,so taste wise it was kind of expected..Moisture content was lacking and ill admit I need to study up on temps, ill take the blame..


Orange Caribbean marinade- After it was cut open I touched it with my finger tip, I had moisture all around my finger and some ran down a bit.. when I removed my finger it was so soft it left a dimple in the meat.. Im not sure how to capture the moisture with my camera just yet and its hard to see but im very happy with the turn out...

Taste- best loin I have ever smoked- a touch of sweet , a touch of pinapple that's very mild, a tad to much molasses. a little bit of orange flavor that is not over powering, its light and mellow and at the very end you get a little bit if Zing.. My girlfriend loves it!!! yes im a hero ha ha...

Smoke- it took smoke and im thinking because it was saturated and as the orange pumped out and dried to a tad of bark here and there it took more than I expected, I would say medium range or a touch lower... it is very pleasant and pleasing to the buds, im going to work on it more and see where it leads...


the Butt, we had some erronds to run after pulling the loins.. I just loaded the FB lightly and let it run while we were gone.. we came back and the temp on the smoker was 115 and the butt was 170... added more coal and wood and shes up to 215 and cooking... not long to go...

10 degrees to go

post #13 of 14

Sounds to me like you had some successful experimenting going on there...finding the right balance doesn't always happen right out of the gate, but I think your on track and heading the right direction towards you're looking for...keep working on it and you'll be in smoked loin heaven before you know it!!!


That Orange Caribbean looks great!!!




post #14 of 14
Thread Starter 

Thanks, we had company last night and the Orange Caribbean was wiped out... I like it when that happens... im thinking it would have definitely been better at 145 with more juice and inner flavor... there will be a part 2 one day.. thanks for the help and keep on smokin

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › Spicey Pork Butt- Plain Loin and