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first smoke - loin

post #1 of 13
Thread Starter 
today I smoked a 4lb loin on my 7in1. I didn't do any Qview as I was not sure it would turn out OK.

Smoked it for approximately 4 hrs at about 225-250 with a fairly strong rub made of things I had already. It was black pepper, salt, garlic powder and onion powder.

I over cooked it a little, but overall was Great!, even the wife loves it. I think next time it will get some sugar in the rub, It's quite spicy, or better described as peppery, but not bad at all

already planning next weekend, thinking a maybe a but...

post #2 of 13
Should always get a few pics even if it doesn't turn out Mike. Others can at least benefit from any mistakes you made.

What temp did you pull it off at?
Besides being a bit overdone I'm glad it turned out great for you.
post #3 of 13
Your right, sugar will make a great complimentary taste to the pepper. Consider making a glaze with pineapple juice or do a sweet/sour with chili sauce. Sugar is ok, but tends to caramelize and blacken and a loin can be a beautiful thing if done right.

If you'd like a quick and easy pineapple glaze, give me a shout in here and I'll post it for ya. Pineapple works great on loins and chops.
post #4 of 13
Thread Starter 
I pulled it at about 160, I don't have a digital yet only an older analog, erroring on the side of caution. I have asked for a mav 73 for Christmas.

I did get a 1/4 smoke ring it was light but there.

Raceyb that would be awesome if you would. I like pork and pineapple, reminds me of a restaurant in California that tops their ribs with a crushed pineapple glaze
post #5 of 13
I recommend pulling at 145-150 for that very reason. If you pull at 160 and let it set up, it'll still reach over 170 as it continues to cook. the trick is to get the timing right. It's your call, but try pulling at 150 next time and see what difference 10 degrees makes.
post #6 of 13
I'm with racey on this one I pull my loins at about 145-150 also and it will finish about 160ish and it will be really good and juicy. Now for this Qview thing we like to see your smokes so we may help you with anything you might need but also like Jim said we all can learn from mistakes. Believe you me I have eaten some pretty ugly stuff but then I didn't make that mistake again
post #7 of 13
Sorry for the delay on the glaze, I just saw you edited your last response. I missed that until Mark responded and bumped your thread. :)

Here it is.. Modified

1 can pineapple rings, drained (reserve juice)
1 1/2 tbsp. dark brown sugar
1/8 cup prepared mustard
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
water to add to reserve juice to equal 1 cup

In a small sauce pan combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce. Simmer for 5 minutes until thick, stirring constantly.

If you like pineapple, skip the can of rings and buy pineapple juice and a fresh pineapple. Use 3/4 cup of juice. Fresh pineapple on the grill makes a great side and really sharpens up a plate.

post #8 of 13
Im with these guys on this one. i pull loins at 145 and they tunr out good and juicy. The temps will climb once you pull it.

Now I dont like sugar on mine, and honestly use what you listed on all my meat. Very simple for me, very seldom do I use sugar and if i do its on ribs, My sauce is sweet and served on the side at the table so if someone wants sweet they can use that.....Post some queu view
post #9 of 13
Not a bad recipe Raceyb gave you but I would really go less on the lemon juice and mustard because they would add a bit too much on the bitter side for pork and try to reduce as opposed to thickening with cornstarch. Cornstarch has a very bad tendency to add an off flavor that seems a bit unnatural to soups, sauces, marinades and glazes.
If you add a bit more juice and omit the cornstarch mixture and simmer a bit longer until slightly thickened you should get great results.
post #10 of 13
That's actually a great tip. I agree with both ideas now that you have explained it. :) Now I want to smoke some tenderloins but they'll have to wait a week or two. I'm going to enter the soup, stew, chili throwdown and I'll have food left over for an easy week.

EDIT.. I have modified the recipe by following FIU's suggestions. This should make for a sweeter glaze with no paste taste or bitterness. thanks for the help FIU!! :)
post #11 of 13
Agree!! I always shoot for 150*. 170 is old school and no longer needed for pork.
post #12 of 13
An important thing to remember is if you marinade or inject a tenderloin or any other pork or beef, you should smoke it to at least 155.
post #13 of 13
Don't worry Mike, some of us don't always take pics on a new smoke. You mentioned that it was overcooked, where you using a probe to gauge internal temp? It's all good my friend.
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