This was the most tender pork loin I have ever made. This little piece of boneless loin roast I have been saving from our home raised hogs. The plan was for curing and smoking for Canadian bacon, but Mrs. BEV pulled it out of the freezer and had different plans...
This is your basic brine similar to Pops brine without the cure. However, I used Dr. Pepper for the liquid and backed off the sugar a bit. I did inject the brine as well and vacuum sealed it for 2 days.
Pulled it out of the brine (did not rinse) and seasoned it with SPOG and a little Italian seasoning placed on a trivet in a foil pan. FYI- There was no liquid added to the roast pan for this smoke like I normally do, nor do I plan to foil.
The smoke I rolled this time was Amazen Alder pellets in the AMNPS.
I set the Masterbuilt to 275' and for the first time EVER I used the water pan filled with water since I am not using a braising liquid in the pan and this will be a "no foil" approach.
I wasn't watching the clock but guessing it took less than 2 hours to hit 145' Internal temp. Pulled it and covered it with a sheet of foil to rest in a warm oven till dinner time.
The loin was super juicy! The picture should speak for itself. The drippings went into a pan of sautéed mushrooms to have along side and some steamed vegetables. (sorry, no plated pic).
Comments welcome. Thanks for looking. Enjoy.
This is your basic brine similar to Pops brine without the cure. However, I used Dr. Pepper for the liquid and backed off the sugar a bit. I did inject the brine as well and vacuum sealed it for 2 days.
Pulled it out of the brine (did not rinse) and seasoned it with SPOG and a little Italian seasoning placed on a trivet in a foil pan. FYI- There was no liquid added to the roast pan for this smoke like I normally do, nor do I plan to foil.
The smoke I rolled this time was Amazen Alder pellets in the AMNPS.
I set the Masterbuilt to 275' and for the first time EVER I used the water pan filled with water since I am not using a braising liquid in the pan and this will be a "no foil" approach.
I wasn't watching the clock but guessing it took less than 2 hours to hit 145' Internal temp. Pulled it and covered it with a sheet of foil to rest in a warm oven till dinner time.
The loin was super juicy! The picture should speak for itself. The drippings went into a pan of sautéed mushrooms to have along side and some steamed vegetables. (sorry, no plated pic).
Comments welcome. Thanks for looking. Enjoy.
