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Going to try an experiment this weekend. Suggestions?

Discussion in 'Pork' started by garyc, Jan 14, 2011.

  1. garyc

    garyc Smoke Blower

    I have been following other peoples recipies here for several months now and have had wonderful results. Thank you all for this forum. I am now going to try to get creative and I was looking for some feedback/suggestions.

    I have a 5 lb pork loin roast that I want to do something with. I have decided I want to inject it and do a rub. My idea for the injection is apple juice with creole spice, garlic powder and onion powder. I was considering adding some dry ranch dressing mix in there as well. For the rub I really don't know what would complement the injection. Maybe a paprika, celery salt, dry mustard, black pepper and brown sugar rub?

    What do you all think?
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Only thing i can see that you may want to do is wrap the loin in bacon.

    Loin is a very lean piece of pork. Don't want it to dry out.

    And you can never have to much pork fat!!!
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    In the words of the famous Emeril  "Pork Fat Rules"

    Are you going to smoke it?  You may want to bring your injection to a boil before putting it in the pork and clean the outside of the needle with a bit of rubbing alcohol.  Remember there is a difference between low and slow with whole, unadulterated cuts and injected cuts, just a thought, you probably shouldn't have a problem either way.

    If you are going to get it up to temp pretty fast you may consider cutting some slits in the loin and shoving some green onion and slivered garlic in it.  I know that always goes over big down here but it tastes better if you are getting the meat to a high enough temp to have the outside crisp up a bit. 

    Good luck, let us know what you decide to do

  4. I would wrap in bacon...

    I like cinamon on my pork loins... cinamon mixed with a savory combination... it ends up turning sweeter as it cooks... sweet and salty mmmmm... Go with the Cinamon (dont over do it though)... Good luck!
  5. garyc

    garyc Smoke Blower

    Cinamon, hmmm.... That sounds interesting. Is this in addition to what I was thinking obout with the rub or cinamon alone?

    And bacon, Mmmmm!!!! I love bacon. That I will do!!!
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    What Al said.

  7. garyc

    garyc Smoke Blower

    I am using a MES electric smoker. The max temp is 275. I will wrap it in bacon, I like that idea, and putting green onions and garlic in there with it sounds good! I was going to do it low and slow, 210 deg and pull it at 155. Since it will have bacon on it I will give it a few minutes under the broiler to crisp the bacon. You think that will work? Maybe the bacon, injection, garlic and onion will be enough. No need for the rub with all that. You think?
  8. With Pork loins i usualy apply a more savory rub and than dust the whole thing lightly with cinamon... you wont be dissapointed!
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    Now I also like Al suggestions and I think that alittle sweetness does wonders on pork. That's why I like to add some brown sugar or cinnamon to my loin when I'm making Canadian bacon. So it should be good. heck give it a shot and let us know how it comes out.
    Last edited: Jan 13, 2011
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    My point, and I believe Al's point was since you injected it, you must go from 40˚ to 140˚ (internal) in no less than 4 hours in order to be safe to eat. Then after that you can stop at a safe eating temp. Will 210˚ smoker temp do that? I don't know---Hopefully---I always use 225˚ or 230˚.

  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I just don't know if 275 with a stuffed pork roast in a smoker is safe.  The pork roast is only 5 lbs so you shouldn't have any problems but make sure the pork goes off refrigeration and directly into the hot smoker.  I do 275 for this in my oven all the time but if your smoker requires any kind of recovery time you may be pushing it.  I will defer to the opinon of others that use electric smokers.

    You may consider doing a good sear on the roast on your grill or in a hot oven at 450 or so then put it into the smoker.  There again no experience doing this, just trying to think it through.

    With all this stuff all you need is salt, hot pepper and black pepper as a rub.  Put some sliced apples covered with brown sugar and cinnamon in the smoker or oven.  Maybe a bit more apple juice.  Let them come to temperature and serve with the pork.  Slice of pork, piece of apple and cinnamon syrup.  Oh Man I may have to do this when I have friends come over next weekend.

    Apple and Cinnamon, a combo that can't be beat with pork chops and loin.

    Last edited: Jan 13, 2011
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Sorry Bear to repeat what you said, you beat me to it.

  13. garyc

    garyc Smoke Blower

    I hear everyones warnings on the safety aspects. I suppose I should bump the temp to 230 just to be sure I get to 140 before the 4 hour timeline expires. Question, if I boil the injection solution and sterilize the needle does the 4 hour rule still apply? How about if I just marinade the meat overnight in the fridge rather than inject it?

    I have many great suggestions for what to do here, I am torn between a spicy Memphis type of rub and the cinnamon and sugar rub. Just not sure yet. I will probably make up my mind just before I try it. Shoot, I may just cut the thing in half and try both!! I will do a qview when I do this Sunday. Thanks everyone!!!!
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    If you don't inject or probe the meat before having it in the smoker at 225˚ or 230˚ for at least 2 hours, you don't have to worry about that 4 hour rule.

    It doesn't matter if you boil the injection solution, or sterilize the needle or the meat probe---the 4 hour rule would still be warranted.

    Then if you don't inject or probe for the first 2 hours at 225 or 230, when you do probe after those two hours (I wait longer), you should still sterilize your probe before inserting it.

    Yeah, I know, I'm a PITA, but I go by those rules myself too.

  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Absalutely agree on the 4-hr/rule. The concern with puncuring the meat's surface is that even though your tool/utensil may be sterile, there could be pathogens on the meat's surface or just under the surface which you could push deeper into the meat with anything that is used to puncture or cut. Once you poke it, slice, butterfly and reclose or stuff, it's back to the old 4-hr rule.

    I didn't see much about your dry rub, but I did a couple 1/2 loins indirect at high heat on my Weber kettle a while back with some very simple and tasty rubs...they were definitely in the "must do again" category.

    If you're still looking for a rub, those two are found in this thread.


  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You have a lot of great suggestions here. Whatever you choose, make sure you take photo's so we all can see your results. Good luck!
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I forgot to mention this earlier, but you can cook fresh pork to the recommended minimum of 160* internal temp for medium which retains tons of natural juices, or 170* for well done, which may be slightly drier, and of course anywhere between. If the medium temp is your target, you can take it to about 157-158*, and for a 5lb roast the carry-over while resting will take it just over 160*. A full loin could be pulled from the cooker at slightly lower temps for the same results.

    The loin is very lean internally, so moisture retention needs to be a priority for a good eating product. If taken to 160*, the juices may be slightly pink, but it will be transparent. I've done a couple loins wrapped in bacon, but preferred them without, just so I could get th efull benefit of a good smoke penetration.

    Also, the sear/smoke has been used by many, but another method would be to smoke/sear. Getting the loin out of the smoker while the temp is still low enough 130-135*, then getting it up close to finish temps while searing can be a bit tricky the first time around due to knowing how hot your grill actually is, and how long it will take to sear vs getting to finished temps (that being the tricky part). However, if you get to temp before you have the degree of sear you're looking for is not going to ruin the meal.

    A draw-back to sear/smoke is that you will heat up the meat's surface to a rather high temp, and this can greatly reduce the amount of smoke penetration into the meat, thereby reducing the benefit of smoking.

  18. garyc

    garyc Smoke Blower

    Thanks for every ones suggestions! My wife and I settled on trying the injection and rub route. I injected the roast with apple juice, creole spice, onion powder, celery salt and cayenne pepper.


    I then made a rub from ground mustard, paprika, celery salt, onion powder and cayenne pepper.


    I injected the roast and then rubbed it. It is now ready for the smoker!


    I noticed that my roast said it had been injected with "natural flavor" so I assumed that meant I would need to follow the 4 hour rule regardless of whether I injected it or not. I preheated my smoker to 275 and lowered the temperature to 225 right after I put it in. I reached 140 at about 3 hours so I assume I was safe. I smoked it with apple wood until the internal temp was 155. At that point I pulled the roast from the smoker and foiled it. This is what it looked like after resting:


    The loin came out very juicy and tasty!!


    It was a hit!! My wife and son both raved about it!! I think the next time I will make the injection a little more salty and use a little more pepper, other than that I am very happy with how it turned out!

    ETA: Where is the bacon you may ask? My wife reminded me that my cholesterol needs attention more than the roast needed bacon. It still turned out great!!!
    Last edited: Jan 15, 2011
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    You did real good Gary !

    Looks great!

    That was a good catch & you were correct about the previously injected thing.

    Thanks for showing,

  20. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    This is not a game we play with the wives or cardiologists watching.  It's kind of like stealing a cigarette when I have a cocktail.  I don't drink much so I don't smoke much, but when I do I like a cigarette. 

    I don't do pork loin like that very often, but when I do, I really like a bit of bacon with it!

    I'm sure your wife is doing what is best for you and wants to keep you around a long time but no bacon, man that's rough.  Can't you give up something else like milk or fried foods or even breathing?  On second thought that's why she says to give up bacon so you don't give up breathing, never mind.  But I'd have to think about it for a while.