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Discussion in 'Pork' started by raptor700, Nov 8, 2010.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    4lb loin rubbed and coated with light brown sugar[​IMG]smoked at 225* till internal 140* then covered with brown sugar cured bacon and smoked till160* I then removed the bacon and placed the loin in a pan with sliced apples,butter,and brown sugar then foiled![​IMG]
    jbg4208 likes this.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    For some reason I couldn't attach all the pics[​IMG]  So here are the rest! I continued to smoke till internal 170*[​IMG]  then sliced and ready to serve![​IMG]   It had a taste almost like a honey cured ham! Very tender too, Thanks for checkin it out!                                                                                                           
    meateater and cheesehead like this.
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    man that looks REALLY GOOD! Way to go. Better than anything I did this weekend. 
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Wow that really looks good - great idea too!
  5. squirrel

    squirrel Master of the Pit OTBS Member

    Oh yummy. Pork loin and apples with brown sugar is one of my all time favorites! They compliment each other so well. Looks great too! Nice job!
  6. dairyman

    dairyman Fire Starter

    Wow! Now that's what i'm talking about. That's going to the top of my to do list. How long did that take?
  7. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Wow, nice looking loin, made me drool on the keyboard a little
  8. jbg4208

    jbg4208 StickBurners

    Wow!! Sweet that looks amazing. I'll have to try that.
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Raptor that looks soo damn good!! Great job. One question though is why so high on the tenderloin?? Does it slice better at that higher temp??
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Man oh Man that loins looks awesome and I have a stuffed pork louin on my smoker right now. But Now you have me thinking of how I can change the whole thing to make one like you did.
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Man that looks good..now I got another recipe to try, Thanks for sharin the Q-view
  12. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks everyone, for the kind words!
    I didn't really time it (cook by temp not time) But I do remember it was atleast 5hrs

    The only reason I went to 170* was I wanted it to steam a little and maybe soak up a little flavor from the apples and brown sugar! I was actually just tryin something different and finally it worked LOL! It did slice real nice, not too tender,not too tough it was(Just Right).
  13. cheapchalee

    cheapchalee Smoking Fanatic

    Looks real good.  What did you do with the bacon?   Again the qview looks great. [​IMG]

  14. raptor700

    raptor700 Master of the Pit OTBS Member

    I threw the bacon back on and let it crisp up! It didn't go to waste.....MMMMmmmmmmmmm
  15. meateater

    meateater Legendary Pitmaster SMF Premier Member

    That looks awesome, what liquid did you use when you foiled? [​IMG]
  16. raptor700

    raptor700 Master of the Pit OTBS Member

    I added the sliced apples, 3/4 stick butter, and 1/2 cup brown sugar. And put on the smoker to warm up 20mins before the loin was ready to foil. The apples,butter, and sugar make a nice liquid!
  17. m911

    m911 Newbie

    Great job. Simple recipes are best IMHO.
  18. xjcamaro

    xjcamaro Smoking Fanatic

    My wife made that (not in the smoker) last weekend in the crock pot, she also added chunks of sweet potatoes. I heard it was good, i was in bed sick. Looks good!
  19. sqwib

    sqwib Smoking Guru OTBS Member

    Great job

    Hell... I would say that qualifies as desert[​IMG]
  20. cheesehead

    cheesehead Fire Starter

    Wow that looks awesome. I have some CB curing might have to find another piece of loin to give this a whirl too!