Pork loin for Christmas

[mlaff0842]

Pork loin in smoker, stuffed with cherries and pecans and wrapped worth bacon. Q-view hopefully will follow.

 

[daveomak]

...... 

 .....   Sounds like a winner......  Dave

 

[mlaff0842]

It actually turned out pretty good.  I was surprised.  I don't have any images of the preparation (sorry), but I was trying to get everything done and get out of my wife's way so she could do her cooking.

Pork_Loin_[1].jpg

• mlaff0842
• Dec 25, 2012

Here is the loin going on the R/F smoker after being stuffed and wrapped. Used hickory splits to cook.   It cooked a little quicker than I thought it would.  I wasn't sure of the placement of the probe, so I let the I/T run to 150.  

On_the_smoker[1].jpg

• mlaff0842
• Dec 25, 2012

Running the TBS on my 2-butt R/F smoker.  The loin is on, I'm looking forward to the feeding trough in a few hours.

20121224_131611[1].jpg

• mlaff0842
• Dec 25, 2012

It's time to come into the house!

Pork_Loin_[1].jpg

• mlaff0842
• Dec 25, 2012

It got done in a little over 4 hours.  I was afraid that the bacon was burned, but it was delicious.  The loin turned out very good.  My whole family loved it.  Next time I will pull it at 145 IT so that it will be a little juicier, but other than that, I was pleased.  Now on to the next smoke!

Pork_Loin_[1].jpg

• mlaff0842
• Dec 25, 2012

 

[daveomak]

Looks very good.....  How did the stuffing add to the flavor ??   Just curious....  sometimes pork loin needs something to kick it up.....  

Dave

 

[mlaff0842]

A little, but not as much as I expected. Most of the flavor came from the bacon and Jeff's rub. I would probably add some Rosemary and some thyme to the mixture next time.

 

[rtbbq2]

Loins are so lean it is hard to keep them moist. Bacon helps but pulling it a little sooner would also be a good plan as you indicated....Looks great though.

 

[tjohnson]

If you pull at 145°, it will climb a little

You'll be much happier with the results

 

[JckDanls 07]

Loins are so lean it is hard to keep them moist. Bacon helps but pulling it a little sooner would also be a good plan as you indicated....Looks great though.:biggrin:

An overnight brine will keep it from drying out... Much juicer this way... even at 160` IT

 

[mlaff0842]

Thanks for all the suggestions. I thought about brining it, because I have done it in the past but thought I would try something different. Thought the bacon would replace it. Best bet would be brine, bacon and 145. If it's pork, it's good any way you do it!

 

[jarjarchef]

Looks great......

You can pull at a slightly lower temp of 140 as well.

 

[dirtsailor2003]

I really like your smoker! The first pic I thought man that's the biggest pork loin ever! Then the second picture brought it all into perspective! Nice looking smoke!

 

[smokinhusker]

Looks great!

 

[mlaff0842]

#JarJar, you are probably right, but I have to be careful because my wife will not touch anything with a tinge of pink.  She prefers her meat crunchy (yuck).

#DirtSailer, thanks.  My cousin built it out of 12" Sched 80 pipe and heavy plate steel.  The firebox is 12x12, just the right size for small splits.  It is a reverse flow design and is very steady once you get it up to temp.   It sits on a golf cart axle.  Can't take it on the road, but it makes it handy to get in and out of the garage.  The smoker is just the right size for me and my wife.  I could not use a big one.  What I cook on it is more than enough for several meals, now and later.

The loin is 2/3 of a 8-1/2 lb loin.  I cut it because I didn't think I could handle the whole thing in one piece. Probably wouldn't fit anyway.   Froze the other for later.  Got it at Sam's. 

 

[jetman]

I'm Lovin' that cute smoker you have there, nice work and good to be able to easily move around. Now I want to built a nice cart for my two smokers!

JetMan<<<