I typically roast or smoke prime rib for new years eve but this year decided to go with something new. A bacon wrapped pork loin. Two days before the smoke I cut the loin (12lb) in half, injected the loins and stuck them in brine until the day of the smoke. The injection and brine i used are as follows.
Pork Loin Injection:
2 C Apple Cider
1/2 C Brown Sugar
2 T Garlic Powder
2 T Onion Powder
1 T Salt
1 T Cayenne
Pork Loin Brine:
7 C Hot Water
1/2 C Kosher Salt
2 C Apple Cider
1/2 C Maple Syrup
1/4 C Brown Sugar
2 T Crushed Red Pepper
2 T Garlic Powder
2 T Onion Powder
The day of the smoke I took the loins out of the brine and allowed them to hang out in room temperature for roughly 25 minutes. I then (with the help of my gracious wife) weaved each of them in bacon. Here they are just getting ready to stick in the smoker at 225* until I reach an internal temp of 145*.
Here they are in the cooler in a foil pan to then be wrapped so they can rest for an hour or so. Don't they look yummy?
`I stuck them in the smoker at 1:00PM in my trusty AMNPS loaded with Traeger apple pellets (sorry Todd. I didn't realize that I was out of pitmaster blend and had to use my only local alternative). I pulled them at 5:45 PM and they had an internal temp of 146*. I let them rest until 6:45 and the internal temp raised to 155*. Sliced them and everyone loved them. They stayed completely moist and didn't dry out at all. If you notice, I didn't rub these with anything. In my rushing to get things accomplished I actually forgot about it. Also, in haze that surrounded my presence after drinking quite a few Sierra Nevada Pale Ale's and consuming way too many drunken gummy bears while the smoke was ongoing, I was retarded and never stored the sliced loin photos with the nice new Cannon Rebel Ti4 digital SLR that I bought my wife for Christmas. Too many buttons for a guy that was half in the bag I guess. Anyway I hope you all like!
Jim
Pork Loin Injection:
2 C Apple Cider
1/2 C Brown Sugar
2 T Garlic Powder
2 T Onion Powder
1 T Salt
1 T Cayenne
Pork Loin Brine:
7 C Hot Water
1/2 C Kosher Salt
2 C Apple Cider
1/2 C Maple Syrup
1/4 C Brown Sugar
2 T Crushed Red Pepper
2 T Garlic Powder
2 T Onion Powder
The day of the smoke I took the loins out of the brine and allowed them to hang out in room temperature for roughly 25 minutes. I then (with the help of my gracious wife) weaved each of them in bacon. Here they are just getting ready to stick in the smoker at 225* until I reach an internal temp of 145*.
Here they are in the cooler in a foil pan to then be wrapped so they can rest for an hour or so. Don't they look yummy?
`I stuck them in the smoker at 1:00PM in my trusty AMNPS loaded with Traeger apple pellets (sorry Todd. I didn't realize that I was out of pitmaster blend and had to use my only local alternative). I pulled them at 5:45 PM and they had an internal temp of 146*. I let them rest until 6:45 and the internal temp raised to 155*. Sliced them and everyone loved them. They stayed completely moist and didn't dry out at all. If you notice, I didn't rub these with anything. In my rushing to get things accomplished I actually forgot about it. Also, in haze that surrounded my presence after drinking quite a few Sierra Nevada Pale Ale's and consuming way too many drunken gummy bears while the smoke was ongoing, I was retarded and never stored the sliced loin photos with the nice new Cannon Rebel Ti4 digital SLR that I bought my wife for Christmas. Too many buttons for a guy that was half in the bag I guess. Anyway I hope you all like!
Jim
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