Well for Super Bowl Sunday and my second cook on the new REC TED smoker I decided to go with a close to 9lb pork loin form Costco that had been setting in the freezer for a month or so.
I used what is becoming my standard go to rub; a combination of brown sugar, paprika, onion salt, garlic salt, kosher salt, pepper, cayenne, chili pepper, and just a touch of sage and cumin. I put a little yellow mustard on to hold the rub a little better.
I also cut some small slices across the top and pressed some ground garlic into the slots. This slept in the refrigerator overnight.
Here it is all rubbed up and ready for it's sleepy time. You can see the slots I cut for the garlic.
What it looked like this morning before going in the smoker,
It went in the smoker around 12 noon today with the heavy smoke setting. After about 3 hours @ 235* hours the internal temp his 120*. At that point I took some pure olive oil and spread it all over the loins and jacked the smoker up to 400*
Internal temp hit 145 about 35 minutes later at which point I pulled it from the smoker, covered it with foil and let it nap for around 20 minutes before cutting.
I don't like to brag (well yes I do) but holy pig skin pants on fire Jimminy cricket did it come out great. Beautiful smoke ring, juicy and tender enough to cut with a fork.
Here it is after taking it's 20 minute nap.
Beautiful smoke ring and a nice thin bark slightly sweet (brown sugar) with a very mild bite (course pepper and cayenne)
Hell yes!
I'm really liking this REC TEC new smoker...two times at bat and two home runs!....thank ya very much.
I used what is becoming my standard go to rub; a combination of brown sugar, paprika, onion salt, garlic salt, kosher salt, pepper, cayenne, chili pepper, and just a touch of sage and cumin. I put a little yellow mustard on to hold the rub a little better.
I also cut some small slices across the top and pressed some ground garlic into the slots. This slept in the refrigerator overnight.
Here it is all rubbed up and ready for it's sleepy time. You can see the slots I cut for the garlic.
What it looked like this morning before going in the smoker,
It went in the smoker around 12 noon today with the heavy smoke setting. After about 3 hours @ 235* hours the internal temp his 120*. At that point I took some pure olive oil and spread it all over the loins and jacked the smoker up to 400*
Internal temp hit 145 about 35 minutes later at which point I pulled it from the smoker, covered it with foil and let it nap for around 20 minutes before cutting.
I don't like to brag (well yes I do) but holy pig skin pants on fire Jimminy cricket did it come out great. Beautiful smoke ring, juicy and tender enough to cut with a fork.
Here it is after taking it's 20 minute nap.
Beautiful smoke ring and a nice thin bark slightly sweet (brown sugar) with a very mild bite (course pepper and cayenne)
Hell yes!
I'm really liking this REC TEC new smoker...two times at bat and two home runs!....thank ya very much.
