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Nothing better to do pork loin

post #1 of 8
Thread Starter 
So I've had a loin sitting the fridge waiting to be cooked. Today is decent weather so I figured what the hell. I'm not really a huge fan of pork loin and usually just buy them when they're on sale to cut into chops. Oh well might as well experiment.

Injected it with a mixture of butter, brown sugar, cider vinegar and Worcestershire followed by a slather of mustard and a Memphis style rub. Now I'll just let it sit in the fridge for a bit and throw it on the smoker. Wish me luck
post #2 of 8

Sounds like a great start.

 

Good luck!

 

Al

post #3 of 8
Thread Starter 
Thanks Al, I don't really inject anything so we'll see how this rolls.
post #4 of 8
Thread Starter 

Getting the fire ready to go

And the meat went on about 4:30. Probably check it here in about twenty.
post #5 of 8
Thread Starter 
142 and we're done! Threw some sprouts on there since someone around here said I couldn't have desert without vegetables on my plate.

And plated!

Turned out pretty awesome. Tender and juicy with a nice smoky hickory flavor. Not sure what I got from the injection but it wasn't dry so my main objective was accomplished. And most important, the Mrs liked it!!
post #6 of 8

Looks delicious, Lance!

 

Points to you brother!

 

Al

post #7 of 8

That loin came out perfect.  Loin is one of my favorites, and as long as you don't overcook them they are always tender and moist.

 

Gary

post #8 of 8
Thread Starter 
Thanks Gary, thanks Al! I've never been a fan of loins which is probably why I'm not a fan of back ribs. However, I suspect I've overcooked it most of the time. I also took it at 300 as opposed to 225 and I think that helped.
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