Evening all
So on the way home from work today, management informs me that i have to hurry home, i need to smoke a pork loin for some company we were having for dinner.. the only loin i had was frozen solid! After some advice from some members here, it mostly thawed in about 90 mins under running water, lightly rubbed with some oakridge pork rub.
Now recently ive been having problems with the level of smokiness in my food.. no matter what i seem to do, it doesnt even taste like its from the smoker... so i followed the advice of some members here to see if that made a difference
In my UDS instead of layering chunks through the charcoal, i let the smoker come to temp then threw a decent size split of redgum hardwood right on top of the basket and let it catch then put the lid on and 20 mins later put the meat on, spritzing with apple cider vinegar every 40 mins or so 3 or 4 times... and wow!! Talk about a difference!! The smoke has returned!!! Every mouthful was porky smokey goodness!! I had a goofy smile from ear to ear for the duration of the meal!!
Took the meat off at 145 and rested for 20 mins, talk about a juicy loin!
So on the way home from work today, management informs me that i have to hurry home, i need to smoke a pork loin for some company we were having for dinner.. the only loin i had was frozen solid! After some advice from some members here, it mostly thawed in about 90 mins under running water, lightly rubbed with some oakridge pork rub.
Now recently ive been having problems with the level of smokiness in my food.. no matter what i seem to do, it doesnt even taste like its from the smoker... so i followed the advice of some members here to see if that made a difference
In my UDS instead of layering chunks through the charcoal, i let the smoker come to temp then threw a decent size split of redgum hardwood right on top of the basket and let it catch then put the lid on and 20 mins later put the meat on, spritzing with apple cider vinegar every 40 mins or so 3 or 4 times... and wow!! Talk about a difference!! The smoke has returned!!! Every mouthful was porky smokey goodness!! I had a goofy smile from ear to ear for the duration of the meal!!
Took the meat off at 145 and rested for 20 mins, talk about a juicy loin!
