or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Sticky › Smoked Pork Loin with Mahogany Sauce
New Posts  All Forums:Forum Nav:

Smoked Pork Loin with Mahogany Sauce - Page 5

post #81 of 87
Hi Dutch, I am new to the forum and I just got my first electric smoker. My wife wants me to do a pork loin roast for the families Christmas dinner and I would love to blow them away with this but I'm a little apprehensive due to my lack of experience. Can you tell me what kind of smoker you used and at what temp? And what kind of wood you used? Thanks for sharing
post #82 of 87
Quote:
Originally Posted by meathead14 View Post

Hi Dutch, I am new to the forum and I just got my first electric smoker. My wife wants me to do a pork loin roast for the families Christmas dinner and I would love to blow them away with this but I'm a little apprehensive due to my lack of experience. Can you tell me what kind of smoker you used and at what temp? And what kind of wood you used? Thanks for sharing

 

A little late responding here but I would keep your damper open half way, don't soak your chips ( I have a MES [masterbuild electric smoker] and never soak my chips). Electric is pretty simple, for less fatty foods use your water pan or add apple juice to it to keep the meat moist. I always cooked at 225 degrees on mine. normall it would take about 3-4 hours for me to do a loin, my MES has an internal probe so I know what temp the meat is without having to open the door. Don't open the door unless you HAVE TO, just put chips in through side if you need to replenish. to use an old smoker quote "if you're looking, you ain't cooking"

post #83 of 87
Quote:
Originally Posted by meathead14 View Post

Hi Dutch, I am new to the forum and I just got my first electric smoker. My wife wants me to do a pork loin roast for the families Christmas dinner and I would love to blow them away with this but I'm a little apprehensive due to my lack of experience. Can you tell me what kind of smoker you used and at what temp? And what kind of wood you used? Thanks for sharing

Oh and I would use apple wood chips or alder chips, hickory is very strong so I stay away from it

post #84 of 87
Success! Used a mixture of apple and mesquite chips. Everyone REALLY loved the mahogany sauce it was all delicious. Thanks for helping make this dinner a success!!
post #85 of 87

I have a grandson who can not eat ketchup can you make  this without

post #86 of 87

Here are the results of my mahogony loin, this is the 3rd time i've made this

 

 

 

 

 

 

 

post #87 of 87
Made the sauce as a finish, didn't use it during the smoke as I had trouble keeping the temps up and finished in the oven.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork Sticky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Sticky › Smoked Pork Loin with Mahogany Sauce