Here is today's event.
First you want to get some thyme, garlic, kosher salt, pepper, and a lemon. Zest the lemon or as I call it get some lemon peel strips. Take all of this and throw in a food processor. You can strip the thyme or do what I do and just grind it all up then pick out some stems. Run it pretty good in the processor until it is like a paste then do it again.
You can see there are some thyme stems in here. I pick the big ones out and use the rest because it gives flavor. Next get your loin out and rub it down with olive oil and balsamic vinegar. I like a loin that has a good layer of fat on top and then I take a knife and slice the fat without going through to the meat because it helps the rubs penetrate the fat. Once you rub it with the oil and vinegar go ahead and rub with the lemon thyme paste.
Now you can throw this dude in the smoker now or do what I did and roll it in some wax paper and put it in the fridge for a bit so the rubs can add more flavor.
I am going to smoke it with some hickory chips at about 200 until it hits 155-160 internal then let it sit about 10-20 minutes before cutting it. I will show you the final when it is done in a few hours.
First you want to get some thyme, garlic, kosher salt, pepper, and a lemon. Zest the lemon or as I call it get some lemon peel strips. Take all of this and throw in a food processor. You can strip the thyme or do what I do and just grind it all up then pick out some stems. Run it pretty good in the processor until it is like a paste then do it again.
You can see there are some thyme stems in here. I pick the big ones out and use the rest because it gives flavor. Next get your loin out and rub it down with olive oil and balsamic vinegar. I like a loin that has a good layer of fat on top and then I take a knife and slice the fat without going through to the meat because it helps the rubs penetrate the fat. Once you rub it with the oil and vinegar go ahead and rub with the lemon thyme paste.
Now you can throw this dude in the smoker now or do what I did and roll it in some wax paper and put it in the fridge for a bit so the rubs can add more flavor.
I am going to smoke it with some hickory chips at about 200 until it hits 155-160 internal then let it sit about 10-20 minutes before cutting it. I will show you the final when it is done in a few hours.
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