- Jan 14, 2017
- 9
- 22
So this past weekend my wife’s grandma asked me to make pork loin for her Christmas, approximately 20-30 people. I like leftovers, so I picked up 20 pounds of pork loin, 6 pieces about 8-10 inches long.
1. Saturday morning I put each section into its own gallon ziploc bag, each bag had 4 cups of water and 4 tablespoons of salt.
2. Saturday night I pulled them, rinsed, and dried. Light coating of canola oil, seasoned with pork barrel BBQ rub(my go-to store bought rub). Then vac-sealed individually and into the fridge.
3. Sunday morning at 6 I got the cooler set up with the Anova set to 140 and loaded the loins. Pulled at 9:40, all had an internal temp between 137-138.
4. Loaded them all into my LG pellet smoker which was preheated to 500 degrees. Let each side sear for about 5 minutes.
5. Individually wrapped in foil and into cooler full of towels for the 2.5 hour drive.
The meat was incredibly moist and tender. I was shocked how strong of a pink smoke ring developed in 10 minutes at such a high temp, unfortunately I didn’t get a pic of it. My FIL who is a pig farmer and swears by smoking everything and grumbled she. I told him it was cooked on a cooler had to admit it was good(a few people told me it was better than his). Here is the only pic I managed to capture.
1. Saturday morning I put each section into its own gallon ziploc bag, each bag had 4 cups of water and 4 tablespoons of salt.
2. Saturday night I pulled them, rinsed, and dried. Light coating of canola oil, seasoned with pork barrel BBQ rub(my go-to store bought rub). Then vac-sealed individually and into the fridge.
3. Sunday morning at 6 I got the cooler set up with the Anova set to 140 and loaded the loins. Pulled at 9:40, all had an internal temp between 137-138.
4. Loaded them all into my LG pellet smoker which was preheated to 500 degrees. Let each side sear for about 5 minutes.
5. Individually wrapped in foil and into cooler full of towels for the 2.5 hour drive.
The meat was incredibly moist and tender. I was shocked how strong of a pink smoke ring developed in 10 minutes at such a high temp, unfortunately I didn’t get a pic of it. My FIL who is a pig farmer and swears by smoking everything and grumbled she. I told him it was cooked on a cooler had to admit it was good(a few people told me it was better than his). Here is the only pic I managed to capture.
