- Oct 5, 2015
- 7
- 15
So, I've had my smoker for about a year now and come here on occasion to find new ideas, tips, or find new information. This site is awesome. I'm smoking on a master built electric and like the convenience of digital temp control and timer.
Earlier this week, my local grocery was selling whole pork loins, dirt cheap. For me, dirt cheap meat means a chance to experiment. I have not tried smoking whole pork loin before, but thought I'd give it a shot. These are straight up experimental and based on things I've seen and used with other meats and game.
I started out by hacking the loin into 2 large pieces and figured I'd try cooking 2 ways.
I gave them my standard grilling and smoking seasoning (salt pepper cumin thyme) and rubbed it in a bit. For the first piece, I coated with a thick slathering of honey mustard, some more seasoning, and set aside for about 30 minutes. I've seen something similar here and regularly use a mustard based sauce for chicken so i figured that would work.
For the second piece, I created an aluminum foil boat, cut a slit in the top, and packed it full of sauerkraut.
To top it off, I created a bacon weave ( let's face it, bacon makes everything better) and covered the loin with it.
I added some more seasoning and declared it good to go.
I loaded them up and set to 235.
Earlier this week, my local grocery was selling whole pork loins, dirt cheap. For me, dirt cheap meat means a chance to experiment. I have not tried smoking whole pork loin before, but thought I'd give it a shot. These are straight up experimental and based on things I've seen and used with other meats and game.
I started out by hacking the loin into 2 large pieces and figured I'd try cooking 2 ways.
I gave them my standard grilling and smoking seasoning (salt pepper cumin thyme) and rubbed it in a bit. For the first piece, I coated with a thick slathering of honey mustard, some more seasoning, and set aside for about 30 minutes. I've seen something similar here and regularly use a mustard based sauce for chicken so i figured that would work.
For the second piece, I created an aluminum foil boat, cut a slit in the top, and packed it full of sauerkraut.
To top it off, I created a bacon weave ( let's face it, bacon makes everything better) and covered the loin with it.
I added some more seasoning and declared it good to go.
I loaded them up and set to 235.
