First time smoking - Pork loin

[Andy0902]

So, Santa brought me a smoker this year. It's a Traeger Pro 22. I spent a lot of time reading here and tried my own rub. I brined it overnight with salt and brown sugar brine. I used cayenne, black pepper, cumin, and paprika. I slathered on some yellow mustard ( I never would have thought that would be a good thing until I saw it mentioned here on SMF) and applied the rub. 4 hours at 225 took the internal temp to 150. I think next time I will take it off at 140.

The result was amazing. I will try to upload some pics, but it was full of flavor and very juicy. I would have had no idea what to do without the expertise on this site. Thanks!!!

 

[Winterrider]

Looks like your 1st is a keeper. Nice and moist...

 

[SonnyE]

Looks great to me!
You even got a Sm00ke ring!
Great start!

 

[Andy0902]

I think it was the brine that made the difference, but I have read that the mustard helps retain moisture as well. I was thoroughly satisfied with the outcome even if I am using a smoker that totally simplifies the process.

 

[jcam222]

Looks great. I pull my pork loins at 140F and let it rise to 145F to serve.

 

[Andy0902]

Tomorrow, pork butt for pulled pork. So much good info here. You guys will make a smoker out of me for sure!

 

[jcam222]

Lot of info here on butts. Let us know if you need any tips.

 

[illini40]

Congrats on getting bit by the BBQ bug. Nice first cook!

I love my Traeger, as well.

I am a newbie, as well, and I have been trying to post most of cooks, as a way to keeping track of things I have done and how I did them. I would suggest doing the same, especially if you are just starting out.

 

[chopsaw]

Nice work ,,,

 

[dcecil]

Congrats on the new cooker and the meal looks fantastic.

 

[SmokinVOLfan]

Killer smoke ring!!

I always rub my pork butts with yellow mustard before applying the rub definitely helps IMO.

Don’t forget on cuts of meat like that you can always pull it a few degrees earlier than you normally would. Carryover temp and rest time will usually get you right where you want to be.

Congrats on the new rig look forward to seeing some more great smokes!

 

[devildawg]

Great Job

 

[Andy0902]

My pork butt is ready. I got the rub recipe from another member here and I will start it tomorrow morning. Going to do the mustard first then the rub. I will definitely check back with questions if anything comes up. I am planning on using hickory pellets and smoking at 225 until I get to an internal temp of 190-195. It is an 8 1/2 pounder.

 

[disco]

What a great first smoke. I love the juiciness and colour. Big like!

 

[gmc2003]

That loin looks perfect, and have fun smoking the butt.

Point for sure..
Chris

 

[HalfSmoked]

1st welcome to SMF. Great first smoke hope you made notes of everything you did sorry but you will forget something the next time if you didn't.

Warren

 

[solman]

I think it was the brine that made the difference, but I have read that the mustard helps retain moisture as well. I was thoroughly satisfied with the outcome even if I am using a smoker that totally simplifies the process.

nice job! inspires me to do my own pork loin some day soon. i think the mustard's sole purpose is to help the rub stick to the meat, once it's cooked the mustard doesn't impart it's own flavor which is why it's used with dry rubs.

 

[Andy0902]

What recipe did you use for a brine??

I just dissolved some brown sugar and coarse salt in hot water. Maybe 4 cups of water, 1/2 cup of brown sugar and 1/4 cup salt.