Pork Loin Tips

[Preacher Man]

Found some pork loin tips buy 1 get 2 free. Turns out to be right around a buck a pound.

I tossed them in some EVOO and rubbed with a base of SPOG with some paprika, cayenne, and a tad bit of brown sugar.

I skewered them together to make it as much like a loin as possible. I've never done this before, but we'll see how it turns out. I just dropped them on a 230° MES30 with applewood in my AMZNPTS.

 

[browneyesvictim]

Yum! Will be watching. Cant wait for your final pics!

 

[HalfSmoked]

This should be good wait for final.

Warren

 

[Preacher Man]

You can't beat this for a buck a pound! The spice in the rub is a great compliment to the lean pork flavor. The applewood didn't get too deep, but there's still a good amount of good applewood smoke on it.

I took it to 150° internal temp. I might pull it at 145° next time.

 

[Bearcarver]

Those look Great, PM !!
Never saw Pork Loin Tips before!!
Looks Mighty Tasty!
Like.

Bear

 

[gmc2003]

They look good from over here also.

Point for sure.
Chris

 

[SmokinAl]

That is one cut of meat I have never seen before, but it looks like you did a great job with it!
Nice work!!
Al

 

[HalfSmoked]

Nice

Warren

 

[browneyesvictim]

Excellent PM! I would gnaw on those for sure! If you like skewered pork, check out these Thai pork BBQ kebabs.

https://www.smokingmeatforums.com/threads/better-than-bacon.264834/

 

[Preacher Man]

Excellent PM! I would gnaw on those for sure! If you like skewered pork, check out these Thai pork BBQ kebabs.

I'll be checking those out for sure! My family loves pretty much everything Thai.

 

[Preacher Man]

I went ahead and smoked the other two pouches of my buy 1 get 2 free while I was smoking my pork sirloin roast. I didn't have enough temp probes so my temp with the loin tips got away from me and they turned out a little on the dry side. Oh well, a little dry smoke is still better than Micky D's, right?

Sliced some thin for lunch today and melted a 1/2 Tbsp of butter over them while warming. Voila! Butter, once again, made everything right in the world. (and since I'm on keto, it was like a double victory)

 

[nanuk]

this sounds like a great way to use the Rib/Tender end of a loin, leaving the center cut for back bacon!

Best of both worlds!