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Question!

post #1 of 11
Thread Starter 
Hi, I'm new to this. I've got my first smoker, I was wanting to do a pork loin, but I'm unsure about what kind of smoke I should use. I also want to put a rub in it. What would bed the c beat dry rub for pork? What's the best flavor of smoke for pork?
post #2 of 11

As far as smoke on a loin, fruit woods go well with it (apple, cherry, peach, etc). 

 

My go-to commercial rub, which is just about available anywhere, cheapest at Wally World, is McCormick Sweet N' Smoky.  It goes great with pork and chicken. 

post #3 of 11
As mentioned any of the fruit woods are great. Peach is tasty, but my favorite is a 50/50 mix of apple and cherry. I like to keep the rub simple. Salt, pepper, garlic, and chipotle. Sometimes I like to make a sweet with heat glaze. Usually use apricot or peach preserves mixed with sriracha, beer, garlic that I reduce down. Apply glaze the last 30-45 minutes of the cook, or when the IT of the roast is at about 125. Which brings up when is pork done? Pork is safe to eat when the IT hits 145. Many like to go to 160-165, I feel that's way too much. I pull at 145, loosely wrap in foil and let rest 30 minutes prior to slicing.
post #4 of 11

I agree with Case.  If you overheat the lion you will be disappointed.  Lion is a great cut of meat.  Prized because it is low in fat. Because it has little fat it tends to dry out. Take it to 145 degrees internal temp then wrap it in foil for a bit before carving. 

post #5 of 11
Quote:
Originally Posted by BDSkelly View Post

I agree with Case.  If you overheat the lion you will be disappointed.  Lion is a great cut of meat.  Prized because it is low in fat. Because it has little fat it tends to dry out. Take it to 145 degrees internal temp then wrap it in foil for a bit before carving. 

Whoa, wait a minute! I'm not a dentist and I know nothing about Cecill's fat content! Lol!
post #6 of 11
Quote:
Originally Posted by dirtsailor2003 View Post

Whoa, wait a minute! I'm not a dentist and I know nothing about Cecill's fat content! Lol!

I was trying so hard to find a joke with the "lion" thing!

YOU just won the internet! biggrin.gif
post #7 of 11

Sorry Gents

I've got a computer that thinks it wants to be helpful as my left-handed fingers type. Spellcheck.   ...loin.  

That bettah?

 

And by the way.  I understand that lion is delicious. Tastes a lot like a Spotted Owl. 

post #8 of 11
Quote:
Originally Posted by BDSkelly View Post


And by the way.  I understand that lion is delicious. Tastes a lot like a Spotted Owl. 

Most excellent save! roflmao.gif
post #9 of 11

Lion is not hard to get. USDA Inspected...JJ

 

Regular price: $3,999.99
Sale price: $2,999.99

American Lion Leg Roast - Average Weight 2 to 3 Lbs.
 

post #10 of 11
Quote:
Originally Posted by Chef JimmyJ View Post
 

Lion is not hard to get. USDA Inspected...JJ

 

Regular price: $3,999.99
Sale price: $2,999.99

American Lion Leg Roast - Average Weight 2 to 3 Lbs.
 

I'd try it!

 

However, it would be a death sentence if I bought any of that to cook!  My bride loves all things CAT!  

post #11 of 11
I was wondering how we were going to get around the kitty cat thing.

It's hard to get past SPOG for anything, but I also like to use a small amount of Jeff's rub. When I make it, I take out a little heat and add a little sweet. As for smoke, I like cherry with all of my pork but I also will use apple. For a glaze, I like 2 parts of Jeff's sauce (adjusted the same way), 1 part honey and 1 part apple juice. Sometimes, I will push the honey a little higher.

All of the suggestions by the good folks above are really good. I just thought I'd add my $0.02 worth. Good luck with your loin, Joe
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