Pork loin...DROOL ALERT

Discussion in 'Pork' started by kingfish, Jan 21, 2008.

  1. kingfish

    kingfish Newbie

    The half pork loin I had in the fridge was planned to be turned into Canadian bacon but I couldn't find any cure. So I let it sit in the fridge until this Friday evening. The package the half loin was in said "12% solution" so I decided not to brine too much (did not want watery meat.) So I did mix up a brine with Kosher salt, sliced fresh garlic, garlic powder, cayenne, and worcestershire.

    I let the meat sit in the fridge for 4 hours. I think I will do 8 next time.

    Took out the meat, patted dry and gave it a good rub. Wrapped it in plastic wrap and let sit in the fridge overnight. Pulled it out, sprinkled a little more rub on and and wrapped in bacon. The loin had a nice fat cap.

    I cooked over lump charcoal and hickory chunks at around 230° till internal was 155°. Took 7.5 hours total.

    Here we are rubbed and wrapped.

    [​IMG]


    After about 5 hours I wrapped in foil with apple juice. Here it is right before foiling. Notice a little corner missing...Wonder how that happened.
    [​IMG]


    After being foiled for about 2 hours I took it out of the foil for about 45 minutes and was done.

    Off the smoker and unwrapped. And yes I know we still have the Christmas tablecloth out.
    [​IMG]


    [​IMG]

    [​IMG]



    The verdict?

    BEST STUFF I HAVE EATEN.

    This stuff was melt in your mouth tender and had an incredible amount of flavor. The real test was the boy...Kinda like "Mikey" he hates everything. But he loved this. He wouldn't eat the outside, so I just trimmed the crust and ate it myself.


    Things I will do differently:
    More whole cloves of garlic inside. I only put a couple in but will use more.
    A little longer soak in the brine. Could have used a little more salt.
    Maybe inject with a little worcestershire.
    Cook to 165°...maybe.
    Cook more than one!!!!
    Maybe make a paste out of smoked garlic and add that to my rub...

    This will be a staple in my entertaining arsenal.
     
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    [​IMG][​IMG] Looks great! Excellent q-view. Thanks
     
  3. glued2it

    glued2it Master of the Pit

    Looks pretty good!
     
  4. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Looks good and moist! What did you use for your rub?
     
  5. kingfish

    kingfish Newbie

    It was very moist. I am glad I decided to foil it.

    As for the rub, that is something I cannot divulge except that it is cayenne/dried garlic base.
     
  6. charles1056

    charles1056 Meat Mopper

    Good job Kingfish. Might be something I try next time I do a loin.
     
  7. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Fabulous post! Rep points for exceptional Q-view, process and description! Congratulations for a job well done!

    Cheers,
    Brian
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great lookin' Q View, congrats on a good smoke. I might try a loin this week... your fault!
     
  9. smokedoggydog

    smokedoggydog Newbie

    Fish, that looked awsum,can"t wait to try it [​IMG][​IMG][​IMG]
     
  10. kingfish

    kingfish Newbie

    One more thing I will do next time. Cut a slit down the middle and sprinkle in some rub. Give it a vein of extra flavor.
     
  11. white cloud

    white cloud Master of the Pit OTBS Member

    Gald you gave a drool alert. put a bib on. I have to go put it the drier now NICE
     

Share This Page