Today I am smoking a stuffed pork loin. Stuffing with fresh spinach, fresh mozzarella, and white cheddar cheese.
Butterflied the loin and pounded out so that it was an even thickness all the way across:
Rubbed with some olive oil and S&P, and added stuffing ingredients. I had some sliced portobello mushrooms but forgot to include them! Will have them on the side:
Rolled up and tied off tight with butcher string, then a light dusting of my pork rub mainly for color:
Into fridge for 3-4 hours to let all the flavors sink in:
After the rest in the fridge, nice color already:
Since I got my new 270 Smoker, this is how I've been starting my fire. I fill my chimney about half full, when they're ashed over I dump them in the middle. Usually comes up to 225-250 in about 30 minutes:
Hit 160 IT at about 2.5 hours:
Sliced and ready to eat:
Turned out nice and moist. Not oversmoked and surprisingly the mozzarella taste really shined through.
Butterflied the loin and pounded out so that it was an even thickness all the way across:
Rubbed with some olive oil and S&P, and added stuffing ingredients. I had some sliced portobello mushrooms but forgot to include them! Will have them on the side:
Rolled up and tied off tight with butcher string, then a light dusting of my pork rub mainly for color:
Into fridge for 3-4 hours to let all the flavors sink in:
After the rest in the fridge, nice color already:
Since I got my new 270 Smoker, this is how I've been starting my fire. I fill my chimney about half full, when they're ashed over I dump them in the middle. Usually comes up to 225-250 in about 30 minutes:
Hit 160 IT at about 2.5 hours:
Sliced and ready to eat:
Turned out nice and moist. Not oversmoked and surprisingly the mozzarella taste really shined through.
