First attempt at pork loin--3 ways

[kcroe164]

I've never tried to smoke a pork loin, in fact fairly new to the world of smoking. Purchased a 6lb loin , cut into three chunks so I could try different things.
1st was in a brine for 12hrs, coated with Dijon , and rubbed with Memphis dust

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• kcroe164
• Mar 17, 2013

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• kcroe164
• Mar 17, 2013

2nd was brined for fours , coated with veg oil and SPOG, then wrapped in bacon

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• kcroe164
• Mar 17, 2013

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• kcroe164
• Mar 17, 2013

3rd attempt was alittle out there.. 4 hr brine, mustard , Memphis dust , pulled at 120 and wrapped with foil and Johnny trigs trick with the bs, butter, honey and tiger sauce.

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• kcroe164
• Mar 17, 2013

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• kcroe164
• Mar 17, 2013

And that is the order or success also.. 1st was great, lt really benefited from the longer brine, 2nd had great pork flavor, 3rd was alittle sweet but still pretty good.. All were smoked with cherry/apple mix and pulled at 152*

 

[nc cue]

Bacon-wrapped smoked pork loin is just unbeatable. I didn't even brine mine when I did it and it was absolutely delicious. Yours looks awesome!

 

[pgsmoker64]

Certainly sounds good and looks good too!

Great job!

Bill

 

[sound1]

Nicely Done. Look at the packages when you buy them, some already have been "Enhanced" with whatever they deem profitable to them. I still brine just to try to replace their stuff with a known substance and can control the flavor profile a bit better.