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4.5 lb pork loin

post #1 of 14
Thread Starter 
hey everybody,

thought I would do a loin for dinner tonight, I was going to stuff it, but have been fitin a migraine this morning. Just deccided to keep it simple, and make a injection of

3/4 cup worchestershire
1/4 cup soy sauce
1/4 cup brown sugar
1tsp nutmeg
2tbs lemon juice
2tbs butter
1tbs tony cacherones
1tbs onion powder
2 bay leaves

brought that to a boil for about 5 minutes, took out the bay leaves, and put it in a bowl and into the freezer for 10 minutes.

took 2 more bc powders, gota get another 6 pak

injected that, and then brushed on some evoo and threw on the kosher salt and the fresh cbp.

she's in the frige till 1 o'clock

I will have wome more pics then.

yall have a good day



post #2 of 14
Hope it turns out well. So you got a dang migraine eh? Those things are terrible. I don't get them very often anymore, but when I do, it wipes out the day.
post #3 of 14
Sorry about the migraine...I get 'em for three days at a time...wipes me out!!
post #4 of 14
Thread Starter 
this was about an hour ago, I think, it was 149, using apple and jack daniels oak chips. Also spayed it a couple times with apple juice.
post #5 of 14
Thread Starter 
here it is all said and done,,took it to 170, I think, my theremo says 208 in boiling water, so dont know. Ordered the maverick et-73 today, so i am hoping that will solve it all.

Anyway, it was slightly dry, but wife said it was the best yet, but I like it a little moist and juicy. But the flavor was definately there.

thanks for lookin.

have a good weekend.


post #6 of 14
Looks great!

The dryness is probably cause you took it to 170 degrees.

Try it next time at 145 - 150 and I think you won't have that problem.
post #7 of 14
Lookin good. A little dry isn't too bad. If you want to take it to 170, you could try to wrap in foil around 150.
post #8 of 14
I've been wanting to do a loin roast. How big was your roast? How long would you say it took in the smoker?

post #9 of 14
Dry schmy! That loin looks great!PDT_Armataz_01_37.gif
post #10 of 14
Looks good to me brother PDT_Armataz_01_37.gif
post #11 of 14
That's my advice also.
post #12 of 14
That loin looks YUMMY!
I hope your feeling better...
post #13 of 14
i get a migrane now and then too, not fun... your loin looks good, but will have to agree with the others as well, i would say for a loin 145 be the magic number. 170 just a bit overcooked. but nice lookin smoke and i bet it still was good eatin!!! thks for sharing man!!!
post #14 of 14
Thread Starter 
hey dmack, this was rite a four pounds and it took almost exactly 6 hours. but that is to 170 and I think that was a little much, It was just to dry for my taste, but if you like eatin your meat with sauce, I'd say that would be good
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