My First Smoke

[phatbac]

Something i like to do for a pork loin is to inject (not something i do to a lot kinds of meat). try injecting some Tony C's creole butter ( you fav flavor) into the pork loin and let is marinade in some overnight in the fridge as well and see if your loin don't come out super juicy!
its about $3.50/bottle at the grocery store.

creolebutter.jpeg

• phatbac
• Dec 15, 2016

Happy Smoking,
phatbac (Aaron)

 

[Heyoleman]

I like super juicy!

I doubt I'll find Injectables or accessories in my sleepy little town. The next time I go to the big city, I'll pick some up.

Thanks Aaron

 

[phatbac]

You don't have a Walmart? they carry many different varieties of Tony C's. hope it helps!

Happy Smoking,
phatbac (Aaron)

 

[TomKnollRFV]

You don't have a Walmart? they carry many different varieties of Tony C's. hope it helps!

Happy Smoking,
phatbac (Aaron)

To be fair, I've not seen it here either. I do find Cajun Injector at Fleet Farm. Unless Walmart has it hidden who knows where.

I like super juicy!

I doubt I'll find Injectables or accessories in my sleepy little town. The next time I go to the big city, I'll pick some up.

Thanks Aaron

If you got a fleet farm I assure you they carry injector needles for meat. <Along with ones for livestock, which if I had to, I'd use>. Other wise you might as well order a decent one online, making the marinades isn't hard as far as I've seen. I've already injected bbq sauce mixed with melted butter into a chicken breast and it worked fine. Just make sure you get a decent injector. :)

 

[Heyoleman]

You don't have a Walmart? they carry many different varieties of Tony C's. hope it helps!

Nope. Seems the Waltons aren't interested in little burgs of only 5,100 people. There are a couple 20 minutes north or south of here, though.
We do have a Tractor Supply. They have a few grills sitting outside. I'll see what they have to offer the next time I'm out.

 

[tallbm]

Hi there and welcome!

Here are a few things that would help you out on the next pork loin attempt.

1. Like already suggested, Pork Loin should hit 145F IT (Internal Temp). Yep, going over a few degrees on pork makes a WORLD of difference. Overcooked pork loin will be tough and the more pork is overcooked the less flavorful it is... it is a crazy difference in flavor.
2. It seems you are cooking to time where the best results will be to cook to the meat's IT. Some meats are done when they hit a certain IT, like pork loin. Others are done when they are tendor and the IT will be the indicator to go and check for tenderness, if not tender let the IT raise a couple of degrees and then check for tenderness again, brisket, pork butt, ribs, are all like this. You check for tenderness by stabbing all over with a toothpic or something like that and when it goes in all over like butter then you have passed the tenderness test
3. Cuts of meat like Pork Loin, Pork Tenderloin, Chicken Breast, and Whole Chickens are textbook examples of meats that are begging to be Brined so that they aren't dry. I do a 12-24 hour Brine (I've seen as little as 2 hours help a lot). I do a simple brine of just Water and Salt. Brining the cuts of meat I just mentioned will DRASTICALLY help with your juiciness.
4. I noticed you cut quite a bit of fat off the Pork Loin. It is best to keep that fat on the Pork Loin since it is so very lean. That fat should melt down some and help with juiciness and can be cut away afterwards on the plate if you don't like it.

Keep studying up and remember that each cut of meat has it's own quirks to study up on and deal with to get a great result (don't get me started on chicken skin lol). I hope this info helps! :)