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First smoking attempt yesterday with Pork loin

post #1 of 10
Thread Starter 

So with the Smoker all setup we ran to Cash & Carry and debated on what meat to cook. As much as I LOVE Brisket I know it isn't exactly first time user friendly so went with Pork Loin 10lb hunk. We cut into 2 1/2 pound hunks, for ease of vacuum sealing and away we went


Our rub was.....craptastic to be honest. We grabbed Chili powder, some other spicey chilly powder, garlic and I tossed on some mustard powder and rosemary. It wasn't a good rub in terms of the amount we put on because we were too excited to get started. Anywho pics.....

 

Smoker setup

*

 

All 4 hunks in

*

 

 

Close up

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Final shot

 

*

 

 

 

 

Everything turned out oh so tasty. Can not wait to smoke more

 

Cut my pieces into nice size cuts for a easy meal. Less then 50 cents for part of meal can't be beat :)

Extremely thrilled

 

edit: Figured out the pics thing :)

post #2 of 10
Looks good. What smoker is that?
What temp did u pull the pork out?
post #3 of 10
Thread Starter 
thats the 35lb smoker from smokin-it website.
we platue'd(phone is ac3ting up and adding letetrs to words) at 150 i believe. we took it to....185 i believe. we've heard 200 if doing pull porked which we werent doing.
we killed the heat and let it sit in its juices for 45 minutes than cut in the last pic
post #4 of 10

Looking good!!!

 

Ed

post #5 of 10
Tasty looking loin! Next time your at C&C buy yourself the bulk pack of tri tip. You won't be disappointed! Smoked to an IT of 130-135 let rest for 45 minutes slice and enjoy! We prefer it over brisket hands down.
post #6 of 10

Pardon the newbie questinons but what is

 

C&C

 

and

 

tri tip

post #7 of 10
Quote:
Originally Posted by HEUBrewer View Post

Pardon the newbie questinons but what is

C&C

and

tri tip

Cash and Carry is a wholesale grocer in the Pacific Northwest.

Tri tip is one of the best steak roasts around!
post #8 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking loin! Next time your at C&C buy yourself the bulk pack of tri tip. You won't be disappointed! Smoked to an IT of 130-135 let rest for 45 minutes slice and enjoy! We prefer it over brisket hands down.

I will most definitely try it!! I think our current venture is to get 17 pounds of bacon ready to be smoked so might way to this Friday to give Tri tip a try!

Wife doesn't want me....over doing it on meat we store in the house. Pssh. Like that is a thing and/or possible!!

post #9 of 10
Quote:
Originally Posted by Tiny Chalupa View Post

thats the 35lb smoker from smokin-it website.
we platue'd(phone is ac3ting up and adding letetrs to words) at 150 i believe. we took it to....185 i believe. we've heard 200 if doing pull porked which we werent doing.
we killed the heat and let it sit in its juices for 45 minutes than cut in the last pic

 

 

Congrats on the first smoke Tiny.  One piece of advice I'd give is to understand that there are different cuts of various meats and not all of them are cooked the same way.   With pork, going to ~200 degrees and pulling is usually reserved for Boston Butts and Picnic shoulders.  Both of these pork cuts have large amounts of internal fat which allows them to be taken to 200 degrees and still remain moist and tasty.     Pork loins are much leaner and fair much better when cooked to 140-145 degrees.   They'll be juicier and more tender at the lower temp.

post #10 of 10
Quote:
Originally Posted by HEUBrewer View Post

Pardon the newbie questinons but what is

C&C

and

tri tip

I believe the tri tip is a bottom sirloin.
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