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Getting my Smoke on!!!

post #1 of 14
Thread Starter 

Just put a 5.5 lb Pork Loin in the ol' #2 for dinner tonight.  Hot as blazes out today (100 on the patio) but this is going to be GOOD! 

 

Not sure yet what I am serving with it but I will smoke at 225F until I reach an IT of 140F then wrap and rest. 

 

Rubbed with my Butt Rub and it smells divine.  I'll keep ya posted :drool

 


Quick shot of that beautiful Loin!!

 

Scott

post #2 of 14
Thread Starter 

 

Well wife was pressed for time so I didn't get my usual plated pics and such.  Sliced thin and man was it good.  I pulled it at 140 and foiled with some butter and a little OJ then into the oven on keep warm.  TASTY is all I can say.  This is going to make some amazing sammies in the coming days. 

 

Scott

post #3 of 14

Missed this earlier,    looks good.

 

 

Hows the oj work?

post #4 of 14
Nice! Now get down to torero stadium and support your local women's soccer team... The game starts in 15 minutes!!! ;)
post #5 of 14
Thread Starter 

I really wish I could....but alas I have been imbibing on some barrel aged Manhattans!    I wish your girl ALL the luck I can muster!!!!

post #6 of 14
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Missed this earlier,    looks good.

 

 

Hows the oj work?

 

The OJ worked pretty well.  Didn't add much flavor but the pan juices it combined with were delicious.  I used Hickory and Cherry wood on this loin.  Came out very smoky good.

 

Scott

post #7 of 14
Great looking loin Scott!
post #8 of 14
Quote:
Originally Posted by PadronMan View Post




Well wife was pressed for time so I didn't get my usual plated pics and such.  Sliced thin and man was it good.  I pulled it at 140 and foiled with some butter and a little OJ then into the oven on keep warm.  TASTY is all I can say.  This is going to make some amazing sammies in the coming days. 

Scott

Looks Great Scott. Like the OJ idea. Will have to try that one.
post #9 of 14
Quote:
Originally Posted by PadronMan View Post

The OJ worked pretty well.  Didn't add much flavor but the pan juices it combined with were delicious.  I used Hickory and Cherry wood on this loin.  Came out very smoky good.

Scott

Sounds like a good base for a gastrique! Smoked pork loin a l'range!!!
post #10 of 14

I wonder how it would be with pineapple juice? I may have to try that tomorrow. I do need to smoke something!!!

post #11 of 14
We used to make a pineapple gastrique at work. I'll see if I still have the recipe...
post #12 of 14

NIce....I got me a smaller one in the fridge for the upcoming week in the Smokin' It #3 perhaps.....or the pellet pusher.....although, I think ol' #3 is becoming jealous of the new toy.....Willie

post #13 of 14

Nice , Scott. Loin am good ... :drool

post #14 of 14

Looks GREAT Scott. I guess I missed this earlier. Better late than never. Did you fix me a plate?

Happy smoken.

David

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