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pork loin blade roast

post #1 of 35
Thread Starter 
Can any one help? Never smoked this before could use all the help I can get!
post #2 of 35
Thread Starter 
And a pork butt! The loin is for Saturday dinner and the butt is for Sunday lunch!!! Q view to come!!!!
post #3 of 35

Ok. Since they are for separate days, smoke the Blade roast and the Butt as we discussed but put them in together. When the Blade is done pull it out, give it a rest 15-20 minutes and slice it. Let the Butt go until your desired IT and when it cools enough to handle, Pull it, pack in Ziptop Bags and refer it until Sunday. Reheat with your choice of Finishing Sauce or Apple Juice, using enough to moisten the meat but it is not swimming, 1-2 Cups should get the job done. I reheat in a Crock Pot, High until it just comes to a simmer then hold on Warm or in a covered Pan in the Oven at 325°F until the meat is 165°+. Here are my Finishing Sauces...JJ


Foiling Juice / Sweet Pulled Pork Finishing Sauce


Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses



2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.


Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.


Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.


I was AMAZED...No additional sauce needed. ENJOY...JJ


Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice


Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.


For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ


post #4 of 35
Thread Starter 
Sweet I can't wait to use one think I'll make the sweet one thanks!!!!
post #5 of 35
Thread Starter 
OK got the loin in and butt here we go!!!!!
post #6 of 35
Awesome Reed, glad it's all coming together for ya ! But there's one more thing.....th_What_NO_QVIEW.gif LOL, toss up a couple pics when ya get a chance ! beercheer.gif
post #7 of 35
Thread Starter 
Will do i forgot it was 4am lol i got ya give me a lil bit ill get some up! Plus i really want to see in side lol
post #8 of 35
Thread Starter 
OK here is a Lil peek
post #9 of 35
Thread Starter 
post #10 of 35
Thread Starter 
The loin is already getting close to getting done guess it will be for lunch lol!!!!
post #11 of 35
Originally Posted by Reed29 View Post

Lookin good Reed, y'all are gonna have some good eatin there !

Just had to give ya a bad time on the Q view.....LOL. biggrin.gif I know bout the early smokes !
post #12 of 35
Thread Starter 
Right got started late stupid pack rat got behind my smoker so I had to clean up his nest and poop lol
post #13 of 35
Thread Starter 
The loin is at 165 think its done only took 4hrs does that sound right my fellow smokers?
post #14 of 35
Thread Starter 
pork loin is done now a nice 2hr nap in the cooler!
post #15 of 35
Hey Reed, one down.... One to go ! beercheer.gif
post #16 of 35

The roast was 5 Lb so although 4 hours is a little quick, is common and normal. It could have easily gone an hour over. Looks great!...JJ

post #17 of 35
Thread Starter 
Cool cant wait to cut into it!!!
post #18 of 35
Thread Starter 
First pork loin done it was very good!
post #19 of 35
Thread Starter 
post #20 of 35

Nice. Keep up the good work, and as you do remember . . .

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