Pork Loin with three different rubs

[doc pain]

Bought two 9 plus center cut pork loins when they were on sale and froze them for a smoke at a later date. Well today here in Iowa the temperature is in the 50s, so I thought why not. I let them thaw in the refrigerator for a few days. Rubbed them a couple of different ways and let them sit in the refrigerator for 24hrs. The two of the far left are just salt and pepper. The middle two have S+P, garlic, onion, chipolte, ground fennel, ginger, ancho chile, cayenne, cumin, coriander, thyme, and rosemary. The far right have a Chinese style rub with all spice and 5 spice and other spices. Using pecan and cherry wood chunks. Going to take them to 140F IT, foil them and let them rest. Smoking temp goal is 265-270F. My plan is to vacuum seal everything and work on a method to reheat them for later consumption, anyone have any good advice on reheat methods??

After smoke pics to come.

thanks for looking

ANDY

 

[SmokinAl]

Looks like a great start. I would slice them up & vac pack in 1 or 2 portion sizes. Then reheat in boiling water or the microwave.

 

[realtorterry]

I would just send those directly to me for reheating

 

[doc pain]

Almost forgot to take a picture when I pulled them off the smoker, Internal temps were 138-140 F. Then wrapped in foil and rested 45min.

Rested and ready to be sliced up.

First one sliced and very juicy, I only sampled a few ends!

All the pork and all sliced up!

A little up close pic.

Everything vacuum packed and off to the freezer. And now time for a few frostys.

 

[scarbelly]

Looks like they came out great - Like Al mentioned - reheat in hot water 

 

[mballi3011]

Now thats a load of good looking and I know tasting pork loins you have there.