4.5 lb pork loin

Discussion in 'Pork' started by krusher, Aug 8, 2008.

  1. krusher

    krusher Smoking Fanatic OTBS Member

    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


    [img=http://img371.imageshack.us/img371/6489/img0109fr7.th.jpg]

    [img=http://img55.imageshack.us/img55/9776/img0110ea3.th.jpg]

    [​IMG]
     
  2. 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.
     
  3. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Sorry about the migraine...I get 'em for three days at a time...wipes me out!!
     
  4. krusher

    krusher Smoking Fanatic OTBS Member

    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.
    [​IMG]
    [​IMG]
     
  5. krusher

    krusher Smoking Fanatic OTBS Member

  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    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.
     
  7. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    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.
     
  8. dmack

    dmack Smoke Blower

    Krusher,
    I've been wanting to do a loin roast. How big was your roast? How long would you say it took in the smoker?

    dmack
     
  9. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Dry schmy! That loin looks great![​IMG]
     
  10. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Looks good to me brother [​IMG]
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That's my advice also.
     
  12. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    That loin looks YUMMY!
    I hope your feeling better...
     
  13. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    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!!!
     
  14. krusher

    krusher Smoking Fanatic OTBS Member

    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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