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Rasberry Jalepeno stuffed Pork Loin Rib End Roast Mes 30

post #1 of 13
Thread Starter 

So the store had those Farmland Pork Loin Rib End Roast buy one get one

So I decided to try and smoke two

One I stuffed with jalapenos and raspberry the other with just raspberry (girlfriend doesn't like the spice)
Right now they are soaking in a marinade of italian dressing, apple juice, brown sugar, suppose to be sprite but I forgot to pick some up so cherry coke brown sugar and salt pepper.

 

I made a glaze using

4 tbn butter

3 tsp chipolte chili powder

4 tbn apple cider vinegar

5  tbn raspberry preserves

1  tsp mince garlic

and I threw in the rest of whatever raspberries I had left that I thawed out. ( need to get rid of them still have a couple big bags frozen left from the grandparents farm)  


I premade the glaze and have it sitting in the fridge right now.

I plan on smoking them at 220 until IT reaches around 145 then pulling them foil and let sit for 30-45 mins

 

 

Question Is

 

1.Should I toss some kind of dry run on before I smoke if so what would you use

2.Smoke them as is after I pat dry them out of marinade

3.Don't dry them and put in smoker straight from marinade.

4. Put some glaze on before they are done in the smoker (halfway through I am thinking)

5. Put glaze on right away and smoke

Any input would be great. I am going to smoke them today at about 1-2pm will post pictures when I do.

post #2 of 13
I wouldn't rinse or dry. When I glaze put the glaze on during the last 30-45 minutes of the cook. Probably when the roast hits 115-120. If you rub use spices that will compliment your brine and glaze.
post #3 of 13
Thread Starter 
Just took them out of marinade I ended up just puting a little bit of brown sugar salt and a little chipotle chili on them
Edited by Zachd - 2/17/16 at 6:05am
post #4 of 13
Thread Starter 


I might put them on a little earlier will post as I go!

post #5 of 13

Looks like a good start!

 

Al

post #6 of 13
Thread Starter 


The glaze the left is chipotle raspberry I made yesterday the right is just raspberry I just whipped the plain one up today that is why is looks thin the other has been in the fridge overnight. The girlfriend tried it and said it was too spicy so her loin will get the regular one.

I put the loins in at about 11. I am using applewood chips

post #7 of 13

I would pull the loin at 140. then wrap it in foil & rest it for 30-45 min. The carryover cooking will bring it up to 145 (USDA safe temp for pork).

It will be a little pink, but very juicy & tender. Pink pork is OK these days.

 

Al

post #8 of 13
Thread Starter 
I ment 1 not 11... I will try the 140
post #9 of 13
Thread Starter 

Pulled them at 142 and wrapped in tinfoil now we wait

 

 

post #10 of 13
Thread Starter 

The regular raspberry glaze didn't stick too well but it wasn't as thick I will just heat the leftovers like I was planning on doing and drizzle or use as a dipping sauce

post #11 of 13
Thread Starter 

Well It was a little more done then I like but I am using the built in thermometer for now so I let it cook a little over 140 just to be safe. It is still tender and juicy though not dry at all!


Edited by Zachd - 2/17/16 at 2:18pm
post #12 of 13

It looks tender & juicy from here. I would definitely be over for dinner. 

 

The IT is probably the most important thing when smoking something so a good quality therm is a must.

 

Great job!

 

Al

post #13 of 13
Thread Starter 
Thanks it is delicious too has the perfect mix of hot and sweet.. I planned on picking up a good therm this weekend
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