I smoked my first pork loins today and they turned out great.
Smoker: Masterbuilt 30 20070312
I bought two 4 lb pork loin roasts in netting.
Brine:
8 cups water
3/4 cup salt
3/4 cup brown sugar
1 tablespoon black pepper
1 tablespoon thyme
Boil water, add everything, stir and cool.
Meat sat in brine almost 24 hrs since I had to work and sleep.
It was in a cooler on the deck. Outside temp 25 deg F.
Removed the meat and briefly rinsed brine off with cold water. ( I probably could have rinsed a little more)
Coated meat with olive oil then generous amount of Famous Daves Rib Rub ( Wal-mart spice section)
Put apple juice in the water pan of MES 30.
Set Temp by remote to 225 deg F (all temps in deg F)
Smoker is located on my deck outside and the temp is 25 today and very windy.
Removed 2 racks from MES 30, leaving 2nd and 4th one from the top.
Placed one loin on the top rack with the MES meat probe in the center of it.
Placed the other loin on the bottom rack, under the top one (drippings help with basting )
Put the meat probe from my Maverick ET-732 in the second one.
Loaded with cherry wood chips at the start and added one more load about 1 hr in.
I took temp readings about every 30 minutes while we played cards with my Marine Sgt son (home on leave) and his girlfriend :)
Time Bottom Top
30 min ET 48 MES 40
1 hr ET 75 MES 63
1.5 hr ET 102 MES 101
2.0 hr ET 124 MES 122
2.5 hr ET 140 MES 148
3.0 hr ET 145 MES 156
3.4 hr ET 147 MES 162
Pulled meat out and covered with foil in a pan, then set into an empty, room temp,
Coleman cooler.
Placed towels over the foil covered meat in the cooler.
We let it sit for about 30 minutes.
Then sampled the smokey, juicy goodness!
I'll be doing this again :)
Smoker: Masterbuilt 30 20070312
I bought two 4 lb pork loin roasts in netting.
Brine:
8 cups water
3/4 cup salt
3/4 cup brown sugar
1 tablespoon black pepper
1 tablespoon thyme
Boil water, add everything, stir and cool.
Meat sat in brine almost 24 hrs since I had to work and sleep.
It was in a cooler on the deck. Outside temp 25 deg F.
Removed the meat and briefly rinsed brine off with cold water. ( I probably could have rinsed a little more)
Coated meat with olive oil then generous amount of Famous Daves Rib Rub ( Wal-mart spice section)
Put apple juice in the water pan of MES 30.
Set Temp by remote to 225 deg F (all temps in deg F)
Smoker is located on my deck outside and the temp is 25 today and very windy.
Removed 2 racks from MES 30, leaving 2nd and 4th one from the top.
Placed one loin on the top rack with the MES meat probe in the center of it.
Placed the other loin on the bottom rack, under the top one (drippings help with basting )
Put the meat probe from my Maverick ET-732 in the second one.
Loaded with cherry wood chips at the start and added one more load about 1 hr in.
I took temp readings about every 30 minutes while we played cards with my Marine Sgt son (home on leave) and his girlfriend :)
Time Bottom Top
30 min ET 48 MES 40
1 hr ET 75 MES 63
1.5 hr ET 102 MES 101
2.0 hr ET 124 MES 122
2.5 hr ET 140 MES 148
3.0 hr ET 145 MES 156
3.4 hr ET 147 MES 162
Pulled meat out and covered with foil in a pan, then set into an empty, room temp,
Coleman cooler.
Placed towels over the foil covered meat in the cooler.
We let it sit for about 30 minutes.
Then sampled the smokey, juicy goodness!
I'll be doing this again :)
