First Eye of Round

[the duster]

I attempted my First eye of Round smoke.  I just made a bunch of mods to my smoker and I was pleased.  I smoked it for 2 1/2 hours and let it sit in a cooler for an hour.  It was twenty five degrees out so it cooked a lot quicker than anticipated.  I cooked it to an IT of 137 and remove and put in cooler, I wanted to take it off at 130 but was not paying attention.  Got a good smoke ring and it came out mefium.  I will post pics as soon as I figure out how.  Any comments or suggestions are more than welcome.

 

 

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• the duster
• Jan 26, 2013

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• the duster
• Jan 26, 2013

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• the duster
• Jan 26, 2013

 

[the duster]

I have done many ribs, chicken and turkeys but after reading through the forums I am branching out.  I am going to try pork loin tomorrow so if you have any good advice for smoking a pork loin let me know.  I would also like some ideas of what to try next (I want to do a brisket, butt and picnic but they are pricey where I live).  Thanks

 

[s2k9k]

This should help you with uploading pictures:

http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

 

[JckDanls 07]

Myself, I brine my loins overnight and I make some cooked apples to spoon over top of the slices when served...

 

[the duster]

S2K9K Thank you Much!!! I did not realize I had to place the cursor first before uploading.  thanks again!!!

 

[the duster]

jckdanls 07 I will give it a try and let you know how it turns out.  thanks

 

[the duster]

JckDanls,

I brined the Pork Loin but i had no apples and I was to lazy to go down the road to the store to buy any so I used Dutch's Mahogany Sauce Recipe with minor changes for items that I had and I used JarJarchef's Sweet Prok Rub.  It was a big hit and the family and I loved it. Cooked them to to 145 then basted with the Mahogany suace and cooked for another 30 minutes then tent foiled and set on counter for 30 minutes. thanks for the tip on brining a pork loin.  I will try the apples in a few weeks.  thanks again!

pork loin 1.jpg

• the duster
• Jan 27, 2013

pork loin 2.jpg

• the duster
• Jan 27, 2013

pork loin 3.jpg

• the duster
• Jan 27, 2013

 

[JckDanls 07]

now that's looking good enough to eat... was it plenty juicy ?.. glad it came out good for ya...

 

[pgsmoker64]

Beautiful!

How did it taste?

 

[JckDanls 07]

Here's the Apple-Cinnamon sauce I use...

Apple Cinnamon Sauce
Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.

Slice the smoked pork loin and top with a spoonful of the sauce.

 

[the duster]

JckDanls,  Thanks for the recipe, I will use it the nnext I smoke this next weekend or the following. thanks

 

[the duster]

PGsmoker,  It tasted awsome.  This was my first smoked loin and it was very juicy and tastey.  I was worried it would be dried out because at just under 5lbs it took four hours to smoke at 225ish but it was very succulent and moist.  I can't wait until I do the next in a week or two.