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1st time smoker

post #1 of 11
Thread Starter 
First of all, thanks to everyone giving advice on this forum. It is greatly appreciated.

For my first smoking adventure, I smoked a 3 lb pork loin roast (it's all the store had).

Here's the rub I used, which I got off this forum:
2 TBS Paprika (you're choice)
2 TBS Brown sugar (you're choice)
1 TBS Chili powder
1 TBS Kosher salt (or sea salt)
2 TSP Granulated garlic
2 TSP Granulated onion
1 TSP Ground cumin

Here's what I did:
15 minutes Direct Heat (flipped once)
Indirect Heat til 165 degrees (1 hr 45 minutes)
Double Wrap Foil w/ bbq sauce til 190 degrees (1 hr 20 minutes)
Removed Roast, Wrapped in towels, Placed in cooler (1 hour)

After an hour of rest:

Start of the pull (is that a smoke ring I see???):

Finished pulling:

On the plate:

It was awesome!

The bark wasn't all that thick, I need to work on that. I didn't have any apple juice to squirt on, but I will next time. I may try rubbing mustard on it before I apply the dry rub. Would that help with bark or does that just help the rub stick? My rub stuck pretty good. I did this on my charcoal grill, so having an actual smoker would probably help too.

I added bbq sauce when I wrapped it in foil, which I won't do again.

With much appreciated advice from this forum, it turned out great for my first try, and I can't wait til it's time to do it again.

post #2 of 11
For a first time smoke that's some mighty great looking pulled pork! Wow!
post #3 of 11
Thread Starter 
Thanks! I know it wouldn't have turned out nearly as good without the advice on this forum.
post #4 of 11
It only gets better and better and you'll have some really good ones and you'll have some that won't be so good due to one reason or another. Even the not so good ones you'll learn something from. As long as you stick to the basics, you'll always turn out something good.

If you can turn that out on what you used, I am really curious to see what you'll do on a good smoker. You may want to consider a UDS as they are easy to make, easy to use and if you have the right sources, it won't cost you a lung to make.

Where as the rub is concerned.... Mustard helps keep the rub on for a while, but no matter what you do you are going to lose some of it. Personally I don't use mustard. I do spritz with apple juice. I got away from foiling things, but there's nothing wrong with it either.

Yea, you are right.. .don't sauce the meat when you wrap it... only sauce it if you take it out the foil and put back on the smoker for the finishing touches. I usually sauce mine the last half hour.

The people here have some really good ways of doing things and you'll develop your own style after a while.
Don't hesitate to call on the experience of these folks here.
post #5 of 11
Excellent job for your 1st smoke.PDT_Armataz_01_34.gifNice smoke ring and a great meal......tongue.gif
post #6 of 11
Nice job! Pork loin is not really the best cut to use for pulled pork because it has very little fat content. Once you try doing a pork butt you will see a huge difference. It only gets better from here my friend.PDT_Armataz_01_34.gif
post #7 of 11
Mighty fine lookin' 1st smoke! I'd have never tried to pull a loin myself, but I guess with foiling and some finishing or condiment sauce would work out.

Yep, that 'lil bit of pink on the outside is your sign of good Q...you did it right!

Nice meal you had!

Good job!

BTW, enjoy the ride...there's no cure or 12 step program for this addiction. It only gets better, and better, and.....

post #8 of 11
Everything looks good from here! Great job on a first Smoke. PDT_Armataz_01_34.gif Looking forward to more tasty Q-views.
post #9 of 11
Great job drudge! That is a pretty decent smoke ring considering the short duration of the smoke.

Looks like you're going to have lots of fun herebiggrin.gif
post #10 of 11
Congrats!!!! you did a great job, everything looks good. points.gifThis is definitely a wonderful group of people when it comes to helping out!!!!
post #11 of 11
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