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Pork Loin Roast

post #1 of 9
Thread Starter 
I let it brine all night in a mixture of water, brown sugar, salt, garlic powder, onion powder, and dried mustard. After patting it dry, I coated it with a store bought pork rub. Now its in the smoker at 225.
post #2 of 9

Nice start. You have to make your own Rub. Most of the stuff is probably already in your cabinet and you control the Salt. Most commercial rubs are LOADED with salt because Spices Cost, Salt Don't. Check this out and add anything that you may like including adjusting the heat...

 

 

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Sweet Finishing Sauce/Glaze for anything Pork. You can add 1/4C Ketchup, 2T Cider Vinegar and 2T Mustard to make a more traditional KC Style BBQ Sauce....Anything else, just ask...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

You may also like this for Ribs and is a tasty Sweet Finishing Sauce...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

post #3 of 9
Thread Starter 
After 3 hours in the smoker at 225. We have an IT of 150 +/-. I wrapped it in foil and put it back in. I'm hoping for 205 +/- so I can pull it easily. I'm going to check it again in a couple hours.
post #4 of 9

It says Pork Loin Roast, is this a bone in loin roast or boneless. It looks really lean in the pictures, I hope it does not get tough or over cook for you. If it is a loin roast you may want to take it off now and foil wrap in towel and cooler and slice for sandwiches.

post #5 of 9
Thread Starter 
It is a bone in roast. I had the same concern. I actually just pulled it to check the temp. I am going to pull it at 180 and wrapped it in new, clean foil and put it in a towel.
post #6 of 9
Thread Starter 
Pulled at 180 degrees. Now its wrapped tight in foil and in a towel.
post #7 of 9

So how did it turn out?

post #8 of 9
Thread Starter 
I pulled/chopped the meat and we made sandwiches. My wife and kids loved it. It was a little dry, but the taste was great. At the point you added BBQ sauce it was all good. I ended up throwing some bratwurst in the smoker too and they were the real hit of the day. I gave one to a friend of mine that stopped by the house and he said it was the best he had ever eaten.
post #9 of 9

Good it worked out for you. The last one of those I did I took off at 145° internal temp. It was great.

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