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Broth Injected Pork Loin

post #1 of 15
Thread Starter 
Here's my current smoke job. I made an injection of beef broth, habanero sauce, smoked salt,onion and
garlic powder. I left the loin in the cryovac bag in poke right on through. This worked out good because the
loin took on abot 14-16 oz. before it started filling around the loin. I left it in the fridge overnight and got it
ready early this morning. I made a wet rub out of canola oil, dry rub "kroger powdered marinade" and
habanero sauce. I smoked it for 2 1/2 hours at 250* with hickory. I pulled it at 150* and foiled it with beef
broth and finished it at 205* pulled,rested for 30 minutes and pulled it. It took on a nice smoke ring and was
tender as could be. The injection was perfect. Enjoy




post #2 of 15
Looks good!

Was that loin part of a bigger package? Or was it really $34.42?
post #3 of 15
Nice smoke.PDT_Armataz_01_37.gif
post #4 of 15
Thread Starter 
It was only $14.36. it was 6.27# @ $2.29 a pound. I also didn't use the Old Bay and Pepperoni. I had a crazy idea and dumped it.
post #5 of 15
Great looking smoke. I was thinking about injection my loins and brisket (very lean brisket so I don't need to trim) in the packaging. Seems like it saves a lot of mess and glad wrap.
post #6 of 15
Nice color on that pig!! Looks moist and smokey....mmmmm! PDT_Armataz_01_37.gif
post #7 of 15
That looks fantastic. Never thought about makin pulled pork from a loin
post #8 of 15
Now that looks really good and juicy ha?? I like the mixture but I would have added the old bay. I love that stuff.
post #9 of 15
Thread Starter 
I should have added some but didn't want to overpower itfirst try. There's always next time.
post #10 of 15

Well, here it is. 

Photo150.jpg

 

 

I rubbed it last night and let it sit in the fridge.  Rubbed it again this morning, getting ready to throw it on the smoker.  I probably should have injected it.

 

I'm not sure why the butcher cut it in such uneven pieces.

 

As of right now, I plan on taking them up to 140 and wrapping them with foil, maybe add a splash of apple juice to go with it, then taking off at 190, then towel and cooler it.

 

Got lots of time, open to any and all suggestions.

 

post #11 of 15

oops, wrong post

post #12 of 15

Dam I am hungry...Great job Meat.

 

JC

post #13 of 15
Thread Starter 
Quote:
Originally Posted by menk45 View Post

oops, wrong post



No problem, looks good by the way. icon14.gif

post #14 of 15
Thread Starter 
Quote:
Originally Posted by JC1947 View Post

Dam I am hungry...Great job Meat.

 

JC



Thanks, I like smoking them this way alot. icon14.gif

post #15 of 15

That looks  Great!   Would you say you have a preference for Loin or Butt?...JJ

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