Couple of Enh. Pork Loins for dinner QVIEW

gunner69

Meat Mopper

Original poster

Dec 16, 2009

174

10

Hillsboro, OR

• Jan 24, 2010

• #1

So I got off work this morning and realized that I hadn't bothered to defrost anything for dinner and that I had 2 more teenage mouths to feed so I stopped by the store on my way home and grabbed a couple of enhanced loins :cry: Not enough time to marinade them properly so it was a little rib treatment.. Some mustard and rub wrap them up toss them in the fridge and off to bed for 3-4 hours of sleep.. GAWD I hate night shift... :evil:
Got up around 1:30 pulled them out unwrapped them and let them come up to room temp while the smoker got warmed up...
Ready to go into the smoker...



They've been in for a couple hours so far.. Just mopped them with a little apple cider, Stubbs original sauce, Tony's, and a touch of honey...

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 24, 2010

• #2

Well they sure are looking good so far, love smoking loins not only because they are delicious but because they only take a few hours to come to temp.
Looking forward to sliced pics!

 

cajunsmoke13

Master of the Pit

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Aug 7, 2008

1,489

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• Jan 24, 2010

• #3

Looks great Gunner. Nice job.

 

gunner69

Meat Mopper

Original poster

Thread starter

Dec 16, 2009

174

10

Hillsboro, OR

• Jan 24, 2010

• #4

Well here's the finished product... pulled them at 158 (for the one pictured) and 160 for the larger shorter one that I sliced after dinner for lunches this week.

Ready to slice




All plated up...



These were both cooked at ~245ish with a mix of 50% Apple and 50% Hickory.. Think I might back off on the hickory next time and maybe use Alder instead.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 24, 2010

• #5

Looks great

Alder and apple would work great for less of that bold smoke flavor, I like to use oak and apple on mine.

 

csmith2884

Meat Mopper

SMF Premier Member

Sep 28, 2007

222

11

In the woods of upstate new york

• Jan 24, 2010

• #6

Looks great ...never thought of smoker stuff as quick food..lol

 

gunner69

Meat Mopper

Original poster

Thread starter

Dec 16, 2009

174

10

Hillsboro, OR

• Jan 24, 2010

• #7

I had looked around and was seeing that most loins were taking 2 1/2 - 3 hours to cook so to me thats about the same as in an oven and if I can cook it in the oven I can cook it in the smoker... Tonight's meal was one reason I opted for a propane cooker over a stick fired... I had the meat in the smoker but 2:30 and it was out and resting in the cooler by 6:30 or 7.

When I cook a Brisket I expect it to be in the smoker most of the day if not all day.

Tri-Tips I generally cook to brisket temps as well and have had good success.

Babybacks generally follow the 2-2-1 rule and thats a little longer than the oven but the results are well worth it.

 

ciolli

Meat Mopper

Jun 23, 2008

201

10

Tacoma, WA

• Jan 24, 2010

• #8

That looks great. Love doing pork loin when i don't have time for those extended smokes. Great job.

 

erain

Master of the Pit

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Feb 2, 2008

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cental minnesota

• Jan 24, 2010

• #9

that looks great... and i swear some other thread said enhanced pork came out hammy. sure dont look that way to me!!! looks great.

thanks for the info gunner!!!

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 24, 2010

• #10

Anything I can put in the smoker and cook until completion in 3 hours or under I consider it "quick" in smoke time anyway

 

fourthwind

Master of the Pit

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Mar 12, 2009

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Thornton, CO

• Jan 24, 2010

• #11

say it aint true! You must have some tough tri tips in your area!

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,477

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• Jan 24, 2010

• #12

Now those loins look good to me.