Meat: Pork loin (2.5 lb cut into a flat sheet)
Stuffing: Craisins (dried cranberries), cherry preserves, sautéed celery & onion, bread crumbs
Prep: Brine 3 hrs (2 cups water, 1/4 C brown sugar, 1/4 C kosher salt)
Wood: Pittmasters Choice (cherry,hickory,maple) about 3+ hours
Smoker: MES 30 (240F cooked until IT 160F, about 4.5 hours)
I love Craisins in salads and thought it might be a good idea to stuff a pork loin with them. This turned out really well, very moist and juicy. Started off by cutting the loin into a flat sheet & brined it for 3 hours. Put on a layer of cherry preserves and Craisins.
Added a layer of stuffing (a mix of bread crumbs, salt, pepper, sage, sautéed celery & onion and more Craisins.
Wrapped it up, put on some of Jeff's BBQ rub, and put it in the smoker. I also decided to make two racks of baby back ribs.
Finished product !! Dig in.
Stuffing: Craisins (dried cranberries), cherry preserves, sautéed celery & onion, bread crumbs
Prep: Brine 3 hrs (2 cups water, 1/4 C brown sugar, 1/4 C kosher salt)
Wood: Pittmasters Choice (cherry,hickory,maple) about 3+ hours
Smoker: MES 30 (240F cooked until IT 160F, about 4.5 hours)
I love Craisins in salads and thought it might be a good idea to stuff a pork loin with them. This turned out really well, very moist and juicy. Started off by cutting the loin into a flat sheet & brined it for 3 hours. Put on a layer of cherry preserves and Craisins.
Added a layer of stuffing (a mix of bread crumbs, salt, pepper, sage, sautéed celery & onion and more Craisins.
Wrapped it up, put on some of Jeff's BBQ rub, and put it in the smoker. I also decided to make two racks of baby back ribs.
Finished product !! Dig in.
