Ideas for Saturday?

matuz

Newbie

Original poster

Jul 5, 2011

25

10

Missouri

• Nov 14, 2013

• #1

It is Thursday morning right now.  I want to smoke something on Saturday to eat for dinner that night.  My wife wants pork, and not ribs.  

What is something that I can start in the morning(7-8am at the earliest), and have ready by 6pm? Ideas for rubs and injection sauce(I like trying new things)?

My ET-732 and my Bayou Injector are being delivered today!  I am excited to use these tools.  I also am using a Chargriller-Duo 5050 with mods.

Thanks guys!

 

redheelerdog

Master of the Pit

SMF Premier Member

Dec 4, 2011

2,036

666

Montana - Big Sky Country

• Nov 14, 2013

• #2

Idea: Pork Loin

Here is a link to tons of recipes and techniques:

http://www.smokingmeatforums.com/newsearch/?search=Loin&output=all&containingforum[0]=100&type=all&advanced=1

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Nov 14, 2013

• #3

Yup, I had the same thought. Butt might not be ready in the time allowed, so a loin is a good compromise. Plus in my opinion it tastes a ton better. Nothing against pulled pork, it's just that properly cooked pork loin is off the charts good. If it were me I'd do a chicken too. Both can handle high heat and will be done easily under 4 hours, so you'll have the rest of the day free. And your wife will be impressed.

 

matuz

Newbie

Original poster

Thread starter

Jul 5, 2011

25

10

Missouri

• Nov 14, 2013

• #4

Thanks for the heads up!  I picked up a pork loin on my way home.  Prep it tomorrow, and get some nice q-view to post!

 

matuz

Newbie

Original poster

Thread starter

Jul 5, 2011

25

10

Missouri

• Nov 16, 2013

• #5

Guys this was great!

My wife wanted,"...a sweet and herby rub."  So I did just that.  I made my own rub with brown sugar, kosher salt, chili powder, parsley, basil, thyme, and rosemary(the big awesome!).

Threw it in the smoker after letting it sit with the rub for 12 hours.  Had some wind issues, but got it done in 2.5-3 hours.  I took it out of the smoker at 144F, and let it sit for about 45-60min.

The juices flowed!!!  The outside was a sweet glaze with some great accent spices!

I wish I hadn't cut the loin in half and froze the other side!  I want more!!  The rest will make it to sandwich meat for the work week.  Thanks again guys!

Right before it went in the smoker.

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• matuz
• Nov 16, 2013

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• matuz
• Nov 16, 2013

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• matuz
• Nov 16, 2013

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• matuz
• Nov 16, 2013

Nice smoke ring.  I know some of that is fat at the top, and it is hard to tell, but the smoke ring penetrated about 0.5cm-1cm inside.

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• matuz
• Nov 16, 2013

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• matuz
• Nov 16, 2013

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• matuz
• Nov 16, 2013

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 16, 2013

• #6

Happy smoken.

David

 

redheelerdog

Master of the Pit

SMF Premier Member

Dec 4, 2011

2,036

666

Montana - Big Sky Country

• Nov 16, 2013

• #7

Looks awesome, your making me hungry now! Glad it turned out good for you.

The Maverick is the cats meow aint it?

Good job!   

 

 

matuz

Newbie

Original poster

Thread starter

Jul 5, 2011

25

10

Missouri

• Nov 16, 2013

• #8

The maverick was spot on.  I did a boil test on both probes today....both stayed on 212F.