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Pork loin...DROOL ALERT

post #1 of 11
Thread Starter 
The half pork loin I had in the fridge was planned to be turned into Canadian bacon but I couldn't find any cure. So I let it sit in the fridge until this Friday evening. The package the half loin was in said "12% solution" so I decided not to brine too much (did not want watery meat.) So I did mix up a brine with Kosher salt, sliced fresh garlic, garlic powder, cayenne, and worcestershire.

I let the meat sit in the fridge for 4 hours. I think I will do 8 next time.

Took out the meat, patted dry and gave it a good rub. Wrapped it in plastic wrap and let sit in the fridge overnight. Pulled it out, sprinkled a little more rub on and and wrapped in bacon. The loin had a nice fat cap.

I cooked over lump charcoal and hickory chunks at around 230° till internal was 155°. Took 7.5 hours total.

Here we are rubbed and wrapped.

After about 5 hours I wrapped in foil with apple juice. Here it is right before foiling. Notice a little corner missing...Wonder how that happened.

After being foiled for about 2 hours I took it out of the foil for about 45 minutes and was done.

Off the smoker and unwrapped. And yes I know we still have the Christmas tablecloth out.

The verdict?


This stuff was melt in your mouth tender and had an incredible amount of flavor. The real test was the boy...Kinda like "Mikey" he hates everything. But he loved this. He wouldn't eat the outside, so I just trimmed the crust and ate it myself.

Things I will do differently:
More whole cloves of garlic inside. I only put a couple in but will use more.
A little longer soak in the brine. Could have used a little more salt.
Maybe inject with a little worcestershire.
Cook to 165°...maybe.
Cook more than one!!!!
Maybe make a paste out of smoked garlic and add that to my rub...

This will be a staple in my entertaining arsenal.
post #2 of 11
PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif Looks great! Excellent q-view. Thanks
post #3 of 11
Looks pretty good!
post #4 of 11
Looks good and moist! What did you use for your rub?
post #5 of 11
Thread Starter 
It was very moist. I am glad I decided to foil it.

As for the rub, that is something I cannot divulge except that it is cayenne/dried garlic base.
post #6 of 11
Good job Kingfish. Might be something I try next time I do a loin.
post #7 of 11
Fabulous post! Rep points for exceptional Q-view, process and description! Congratulations for a job well done!

post #8 of 11
Great lookin' Q View, congrats on a good smoke. I might try a loin this week... your fault!
post #9 of 11
Fish, that looked awsum,can"t wait to try it PDT_Armataz_01_22.gifPDT_Armataz_01_22.gifPDT_Armataz_01_22.gif
post #10 of 11
Thread Starter 
One more thing I will do next time. Cut a slit down the middle and sprinkle in some rub. Give it a vein of extra flavor.
post #11 of 11
Gald you gave a drool alert. put a bib on. I have to go put it the drier now NICE
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