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Morning all

post #1 of 11
Thread Starter 
Going to do my first pork loin's today. Two 2 pounders. One will be on my H2O charbroil smoker and the other on gas set up to smoke. Was given a rub to try, habanero and chocolate cocoa mix so that will go on one. Haven't decided what rub to use on the other. Both loins have been in brine since last night.
post #2 of 11

sounds like a plan. Don't forget pictures, we love pictures. Just out of curiosity what temp are you taking those pork loins to? The last one I did I stuffed a whole kielbasa in the center and wrapped in bacon. Man it was good. I smoked it at 225 to 137 internal and rested for a half hour. It was ultra awesome. I couldn't stop eating it. Almost made myself sick. haha...By the way welcome to the site from another Washingtononian.

post #3 of 11

As long as you brined 'em, its all down hill now.


Whatever you rub them with, I would recommend a light rub of light brow sugar on top of it. You really can't taste the sugar but it liquifies, then caramelizes and it helps hold that moisture in. Then the lower and slower the tenderer it'll be.


I usually pull mine at 143 and let it ride to 145+. Just because you can eat pork rare now, it doesn't mean that you'll like it. But thats your decission.


At 145 IT note how red that meat is. The below was pulled to 150 IT.  Just a comparison.

post #4 of 11

You know foam, I didn't check how much the temp rode up after double wrapping and resting in the oven but I bet it ended up close to 145. It was just right and not bloody or anything. Checked with maverick. Sure was good. I actually dreamed about that meal. hahahaha......

post #5 of 11

texas.gif  Good morning and welcome to the forum, from a nice cool East Texas. Lots of great people with tons of information on                  just about  everything




post #6 of 11
Thread Starter 
The gas I'm trying to keep around 245. Had to lift the lid because even on low wants to go over 300, using mesquite on that one with the habanero chocolate. The smoker is around 225 with apple and that one is rubbed with a brown sugar base and dried onion flakes and a bunch of other looking at around 3 1/2 to 4 hours. Will monitor IT. Was told after I rest in cooler 1/2 to 1hr to put back on grill to char outside, might try with one.
post #7 of 11
Thread Starter 
So trying to post pics but don't know how with my phone????
post #8 of 11

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #9 of 11

Dang this is Roll Call..... my bad!


Howdee Howdee Trucker, its a pleasure to meet you!

post #10 of 11
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
post #11 of 11

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

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