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Pork loin on Gas

smokemaster

Smoke Blower
114
10
Joined Dec 20, 2006
Decided to try something different today, smoke a pork loin on my gas grill. I used some hickory chips and smoked at 240F.

I found a recipe that sounded good for a sauce but it came out terrible
It was too sour. I tried to fix it but it was too far gone.



After 3hrs internal temp 145F. I brushed a little on a piece of the loin and I'm waiting to see how it'll taste on the meat.


There's a little smoke ring

Got it resting now.
 

kueh

Meat Mopper
229
11
Joined Nov 7, 2006
One important thing to do always is to taste everything before you add it to your food.

Taste your rubs and sauces
Make brines exact to recipes and taste them.

I found the McCormick Pork Rub to be a good balanced starting rub, if you don't have the inclination to make your own.
 

watery eyes

Smoking Fanatic
OTBS Member
565
10
Joined May 21, 2007
Good job smoking on the grill....and I second trying beforehand or only using highly recommended sauces or rubs.

I'm in the process of doing a Pork Loin and a mess of other meats on my GOSM today. Using Meowey's Pork Rub on the Loin and Fatties.

Will post some pics later tonight.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Looks good Smokemaster.

When something goes to sour add brown sugar or molassaes. That'll bring it back around.

Sweet, sour, hot and saltly are very subjecive. Everyone has there own level of like and dislikes. Use the ingrediants which affect these flavors sparingly and taste often to make sure it's acceptable to you before adding more.

Good Luck!
 

chrish

Smoking Fanatic
514
10
Joined May 2, 2007
i was thinking the same thing for the race today and try something out on the new grill

 

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