First attempt at a pork loin.

Discussion in 'Pork' started by hamrhead1971, Dec 20, 2014.

  1. I wasn't happy with the Cajun injector so I stepped up to a MES 40 Gen 1. While trying to decide what to do first in the new toy, I came across Bears apple pork loin. Sounded good, but let's try something different.

    only using half, just in case.

    hmmm, let's try pineapple and some sliced cherries. Then rolled it, sprinkled with Jeff's rub, wrapped and set in fridge overnite.

    no explanation needed here!

    in the smoker at 220°. Notice how clean the walls are? We won't be seeing that anymore.
  2. I also have the amnps going with a mix of apple and cherry pellets. Can't wait to see how it turns out.
  3. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Looks good. Can't wait for the after pics.
  4. timberjet

    timberjet Master of the Pit

    That looks really good, can't wait to see the end product.
  5. Thanks guys. If the smell coming from the smoker is any indication, it's gonna be really good.
  6. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    BTW I like the pineapple and cherries idea.

    Good smoking
  7. Looks like your off and running. 


    Happy smoken.

  8. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    What temp are you planning on taking it to?
  9. Planning on taking it to 145.
    My daughter and I both love pineapple(so much so I have one growing in the back) and what goes better with pineapple than cherries.
  10. Bumped the temp up to 230 three hours in and hit IT of 140 at 4 hours 15 minutes.
  11. timberjet

    timberjet Master of the Pit

  12. I have it resting, foiled in a pan while the missus fixes some taters and such but here it is coming out of the smoker.
    My bacon wrap ain't the prettiest but that won't affect the taste none.
    Last edited: Dec 20, 2014
  13. b-one

    b-one Smoking Guru OTBS Member

    Looks mighty tasty!!
  14. timberjet

    timberjet Master of the Pit

    Looks beautiful, don't forget to save and defat that juice for some gravy or au juis'. good stuff. Even with and especially with the bacon fat.
  15. red dog

    red dog Smoking Fanatic

    Lovely loin! Mmmm bacon.[​IMG]
  16. Man it smells good.

    Chow time.
  17. Ok, I learned a few things today.
    1. Bacon only needs a couple hours of smoke, MAX. It was too strong and it also stopped the smoke from getting to the loin.
    2. Rub, roll and wrap the night before. Unwrap, add pineapple and cherries while the smoker is heating. The cling wrap was full of juice this morning. Pineapple pieces drained out overnight.
    3. As per the missus, don't be stingy with the cherries.
  18. timberjet

    timberjet Master of the Pit

    cherry could have been the culprit. cherry is very very smoky wood. Maybe go straight apple. I love apple on pork and have never had it too smokey. But, I like smokey. could just be me.
  19. It could be, Timber. Next time I will try just apple pellets with no bacon.
  20. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Is that thick cut bacon? Might want to try cheap thin cut next time if you plan on using bacon at all. 

    When just wrapping the pork you may find juices in the plastic as it could be the protein leaking out but pretty sure the pineapple and the cherries contributed.

    While I don't like applewood smoked bacon I do like apple smoke on pork. Go figure.

    Good luck on your next smoke.

    Last edited: Dec 21, 2014

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