I am thinking that calling it a bone in loin sounds much better although the bone ends I frenched.
LOL... we having smoked pork roast for lunch. Just for those inquiring minds I believe the roast is now a little less than 4lbs.
I got a whole loin section but decided it was just silly to cook it all at once. When I bought it I had thought of stuffing it with boudin. Well last night I went to the freezer and seems all my boudin from last week has evaporated. Don't ya just hate when that happens?
Anyway, up early this AM. Heres whats been done so far.
Bones Frenched, sliver skin removed, I left the membrane on the ribs thinking it would help keep it together
I mixed up a pork brine.
Pork Loin Brine
1/2C Brown sugar
1/4 C Tiger sauce
1C Apple cider
In the bag, into the reefer for 36 hours. Why so long, very little salt in the brine and I believe it took it well because the meat was not the normal hard or firm like an over brined meat.
After the brine the roast lost it form and sort of flattened out so I went ahead a trused it after removing the sliver skin from the opposite side.
I need to thank Woodcutter here, I had not used a fan to form the pellicle before, and he just kept telling me how well it works, well it worked and in amazing time, I am so far ahead of myself today now. I stopped had a cup of coffee and a slice of coconut cream meringue pie. Life is good.
Just trying to show the pellicle.
I rubbed on the suntan lotion and then massages in the spices of choice for todays smoke.
And here it is as it was put into the smoker.
The smoker had preheated to 250, the tray was filled with hickory and cherry, vent wide open, loader sprung, tray had been lit and smoking for 20 mins.. Inserted the pellet tray on the number 4 grate, drip pan on number 3, meat on number 2. And its just pellets are just being contrary this morning....Grrrrrr......
Dropped the MES30 temp to 220, Still talking to the dang pellet tray, tried a different position after relighting.
Its been another 30 mins. time to check the smoke again and insert the thermometer.
More to follow.