or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Apple Maple Pork Roast
New Posts  All Forums:Forum Nav:

Apple Maple Pork Roast

post #1 of 4
Thread Starter 
So this is only my second big smoke and it turned out great. Saturday I did a whole chicken that turned out great as well. I love this smoking thing and I'm happy with the operation of my new smoker (Masterbuilt 30" propane).

Sorry in advance for the lack of pictures, I haven't quite got used to doing "Q view" yet but I kind of wanted to give credit to the forum and help out if I can.

So for a family supper I took out a 3 lb pork roast last night and adapted the brine from Foamheart in this post http://www.smokingmeatforums.com/t/238677/pork-loin-ideas

My brine recipe was:
1 litre water (had to add more to cover meat)
1.5 tsp club house wild whiskey smoked BBQ seasoning
1/3 cup salt
1/4 cup brown sugar
3-4 sprigs of thyme
1/2 cup apple juice
1/2 cup maple syrup (real)
1 cup Apple cider vinegar

Brined for about 10 hours overnight. Rubbed on some more of the Club House Wild Whiskey Smoked BBQ seasoning on the outside. I didn't like this stuff when I first got it because it's sweet but it fit really well with this. Fired up the smoker to about 250*F and smoked with water and apple juice in water pan and Apple wood chips in the smoking pan. Flipped roast after about 1.5 hours, checked it about 1.5 hours later and it was at an IT of 150* so a little over done... Glazed it with maple syrup, wrapped in foil and towel and put in slow cooker just set to warm.

Before Glazing


All that was left...


It turned out really good. Great flavour, good smokiness, tender and pretty moist. Probably would take it out a bit sooner next time. This was light years better than any other pork roast I have ever made.
post #2 of 4

Don't ya love it, its like the light comes on. I have actually thrown loins in the trash because I knew no one would eat them no matter how I cooked them. Then I tried a brine and now I can't wait till they have another loin sale... LOL

 

I smoke mine slightly lower now, about 220. I am using an electric smoker because of convienence and it just like holding 220 best. All smokers have a sweet spot.

 

That is a great looking meal, and believe me, they only get better!

 

Congrats on a great smoke.

post #3 of 4

Nice job on that roast!

 

It looks delicious!

 

Al

post #4 of 4
Thread Starter 
Thanks guys
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Apple Maple Pork Roast