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OK, second attempt tonight

post #1 of 17
Thread Starter 

Next up, Pork Loin.

 

1.5 pound loin (I know, it is small, but want to crawl before I walk).  Been brining in apple juice with a bit of salt for about 7 hours, as per instructions on Jeff's website.  Made up a simple rub of Paprika, Pepper (cut down on the pepper as my wife and daughter are not big on heat), Garlic, Onion and Bro sugar.  No salt in the rub since there is salt in the brine.  Add to taste when it comes out, if it is any good.  LOL.   Will rub a bit of mustard on it and put the rub on.  Apple wood in the smoker, set to 225 and run it.  I am figuring about 2 hours,but will wait until the internal temp hits about 140.

 

I will try and post pics, but I am not a computer tech guy.  Any insight before I start this next attempt

 

Thanks to all.

 

Dino AKA Redrocker

post #2 of 17
Thread Starter 

Slight mishap.  Cranked up the heat when I opened the door to put the meat in and started the chunks on fire.  Pulled the tray, doused some water on them and reloaded.  The pork was only in the box for a minute or two before I realized it.  I got it under control now and it is humming along at 230.  I hope that won't cause any problems.  It was not a rager, just enough for the flame to hit the water pan, never touched the meat.

post #3 of 17
Thread Starter 

Pulled at 144, a bit higher than I wanted, but it snuck up on me.  resting now, waiting for all to return home.  I am a bit nervous though, but hey, gotta learn right?

post #4 of 17
Thread Starter 
post #5 of 17
Thread Starter 

My wife has now informed me that it should be at 180 or so to be cooked, so in it goes again.  Here I thought I was good.  LOL.  Hopefully putting it back in after it has had a chance to cool will not mess it up.

post #6 of 17
Pork only needs to be at 145 to be safe to eat.
post #7 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Pork only needs to be at 145 to be safe to eat.

LOL.  I thought so to, but what she says goes.  If it comes out bad I can blame it on her.  It is ok, I would rather be a bit safer than sorry and having the family throwing up all over.  But I will sure show her the FDA chart that you guys go by. LOL

post #8 of 17

180 is way out of date it was 160 now 145 is considered safe at 180 it's going to be dry.

post #9 of 17
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 

180 is way out of date it was 160 now 145 is considered safe at 180 it's going to be dry.

I know, but happy wife, happy life.  LOL.   I am going to take it to about 150 or so and go from there.  She can cut into it and see what it looks like.  But it smells really good.  LOL.

post #10 of 17

It's OK to eat pink pork these days.

 

I pull my pork loin at 140 let it rest under a foil tent & the carryover cooking will bring it up to 145.

 

I hope you have plenty of gravy.

 

Al

post #11 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

It's OK to eat pink pork these days.

 

I pull my pork loin at 140 let it rest under a foil tent & the carryover cooking will bring it up to 145.

 

I hope you have plenty of gravy.

 

Al

It ended up not that dry, but it had a bit of a sour taste to it.  Not sure if that was the rub I used or the short fire in the box.  LOL.  This one was not a family fav, but that is OK.  I am one for two so far.  But thanks for the info, it is tough to tell an Italian wife to believe what she thinks she already knows.  LOL.  

post #12 of 17
So you made it her way, now make it your way.
post #13 of 17

Take the next one to an IT of no more than 150°F, stealthfully. I will give a Money Back Guarantee there will be no Pink. It will however, still be juicy and have a great flavor. I have been a Pro Chef and Culinary Instructor, including teaching Food Safety, for over 20 years. My wife too was raised by an old school Mom that cooked EVERYTHING to death. It took time but Bev and her Mom, she lived with us 16 years, came around and appreciated how much better Juicy, less cooked, meat can be including Pork Loin and Tenders with a Blush of Pink. Hang in there and make changes slowly.

 

You may like to try the recipes below...JJ

 

 

Smokey Low Fat Apple Pork Loin

 

Loins are very lean so it is important to smoke them to a critical Internal Temp (IT). The addition of a Brine adds flavor, helps maintain moisture during and after cooking and tenderizes the meat. Pork Loins are the muscle that center cut Pork Chops are cut from and though internally lean, usually come with a thin layer of Fat on the top. This can be removed easily, if desired. Pork Loins are smoked Low and Slow, 225 to 250°F and depending on the thickness, usually 3 to 6", will take no more than 2 to 4 hours to get to an IT of 140 to 150°F. It is important to understand that Pork is very safe and parasite free compared to what Grandma ate and cooked to Death, an IT of 165°F or more! The USDA says modern pork is fully cooked at an IT of 145°F. Smoking to 140° then letting the meat rest 20 to 30 minutes, tented with foil, will let Carryover Cooking let it rise to 145°F. At this temp the meat will be slightly Pink which may freak out some people but is a juicy and perfectly cooked. For those that refuse to eat pink meat, smoke to 150°F with a rest and the Pork will still be moist but no pink.

 

Here are a couple of Recipes you may like to try...JJ

 

Apple Pork Brine

 

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

 

Combine all and Brine the meat at least over night, 24-48 hours would be better.

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

 

Apple Pork Topper

 

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vinegar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

 

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

 

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

post #14 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Take the next one to an IT of no more than 150°F, stealthfully. I will give a Money Back Guarantee there will be no Pink. It will however, still be juicy and have a great flavor. I have been a Pro Chef and Culinary Instructor, including teaching Food Safety, for over 20 years. My wife too was raised by an old school Mom that cooked EVERYTHING to death. It took time but Bev and her Mom, she lived with us 16 years, came around and appreciated how much better Juicy, less cooked, meat can be including Pork Loin and Tenders with a Blush of Pink. Hang in there and make changes slowly.

 

You may like to try the recipes below...JJ

 

 

Smokey Low Fat Apple Pork Loin

 

Loins are very lean so it is important to smoke them to a critical Internal Temp (IT). The addition of a Brine adds flavor, helps maintain moisture during and after cooking and tenderizes the meat. Pork Loins are the muscle that center cut Pork Chops are cut from and though internally lean, usually come with a thin layer of Fat on the top. This can be removed easily, if desired. Pork Loins are smoked Low and Slow, 225 to 250°F and depending on the thickness, usually 3 to 6", will take no more than 2 to 4 hours to get to an IT of 140 to 150°F. It is important to understand that Pork is very safe and parasite free compared to what Grandma ate and cooked to Death, an IT of 165°F or more! The USDA says modern pork is fully cooked at an IT of 145°F. Smoking to 140° then letting the meat rest 20 to 30 minutes, tented with foil, will let Carryover Cooking let it rise to 145°F. At this temp the meat will be slightly Pink which may freak out some people but is a juicy and perfectly cooked. For those that refuse to eat pink meat, smoke to 150°F with a rest and the Pork will still be moist but no pink.

 

Here are a couple of Recipes you may like to try...JJ

 

Apple Pork Brine

 

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

 

Combine all and Brine the meat at least over night, 24-48 hours would be better.

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

 

Apple Pork Topper

 

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vinegar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

 

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

 

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

Now that is what I am talking about.  You da man.  Going to give them a try.  Thanks so much for the info.  

post #15 of 17
Thread Starter 

So the Bubba Q would be good for other meats as well?  It looks like it would be good on a tri tip.  

post #16 of 17
Quote:
Originally Posted by redrocker65200 View Post
 

So the Bubba Q would be good for other meats as well?  It looks like it would be good on a tri tip.  

Yes sir. That is a basic Rub that is good on lots of meat. I like the one below on Beef. You can leave out the Chipotle and cut the Black Pepper to 2 Teaspoons to minimize the heat for younger folks...JJ

 

Bubba Beef Rub

 

Good on anything Beef. Burgers and Steaks too!

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel (optional)

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

 

Optional:

 

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

 

Add Cayenne if more heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

post #17 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Yes sir. That is a basic Rub that is good on lots of meat. I like the one below on Beef. You can leave out the Chipotle and cut the Black Pepper to 2 Teaspoons to minimize the heat for younger folks...JJ

 

Bubba Beef Rub

 

Good on anything Beef. Burgers and Steaks too!

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel (optional)

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

 

Optional:

 

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

 

Add Cayenne if more heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

This is awsome stuff.  I cannot thank you enough for the info.  Gonna try it out for sure.  

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