ozysmoke
Newbie
- Oct 6, 2026
- 26
- 55
Hey everyone
picked up a pork loin from the grocery store the other day & figured saturday ill chuck that in the smoker, well friday night rolls around & its time for rub & into the fridge overnight, i find this makes the roast nice & moist on the outside ready for the smoke to adhere to the meat.
Always seen these on here but never made them before, moinks! Figured id give em a go. Stuffed some veal meatballs with a square of tasty cheese & wrapped with bacon then lanes sweet heat rub applied.
Into the fridge with the pork loin.
Onto the smoker this afternoon
Glazed the moinks with stubbs bbq sauce
Moinks & loin finished about the same time
They were so incredibly delicious, my sister & nephew were over & tried some, well i got asked if ill please make a massive tray of them for my BIL birthay in a few weeks, of course i said yes.
Quick 1m sear each side of the loin & its done, took it to 150 on the smoker as we all prefer pork a bit more well done than beef.
Sliced still plenty moist just well done
Plated with a salad with a balsamic vinigarette dressing.
Thanks for looking
picked up a pork loin from the grocery store the other day & figured saturday ill chuck that in the smoker, well friday night rolls around & its time for rub & into the fridge overnight, i find this makes the roast nice & moist on the outside ready for the smoke to adhere to the meat.
Always seen these on here but never made them before, moinks! Figured id give em a go. Stuffed some veal meatballs with a square of tasty cheese & wrapped with bacon then lanes sweet heat rub applied.
Into the fridge with the pork loin.
Onto the smoker this afternoon
Glazed the moinks with stubbs bbq sauce
Moinks & loin finished about the same time
They were so incredibly delicious, my sister & nephew were over & tried some, well i got asked if ill please make a massive tray of them for my BIL birthay in a few weeks, of course i said yes.
Quick 1m sear each side of the loin & its done, took it to 150 on the smoker as we all prefer pork a bit more well done than beef.
Sliced still plenty moist just well done
Plated with a salad with a balsamic vinigarette dressing.
Thanks for looking
