Can someone here please point me to a simple non-stuffed, non-BBQ flavored pork loin recipe for a first time loin smoke morning this weekend? Here's what's going on:
On the spur of the moment yesterday after a look at the weather forecast I took a full loin (bought on sale at Kroger for $1.39 a pound whoo hoo!), and a tray of chicken thighs from our freezer to thaw in the frige. It's been too long without smoking. I plan a Sunday morning smoke in two more days, using my Highland offset with oak and hickory. Looking for a plan here please.
I've only done a stuffed loin once and it was bad weather so I cooked it in the oven indoors. It was an experiment. I let it get too high an IT and of course it dried out. Not enough apple and spice flavor resulted either, but it was OK and the meat was eaten because we don't waste food!
I want to smoke this loin without stuffing it. I'll make sure I use USDA 145 degree IT so I don't dry it out either.
Now here's the thing: I make great pulled pork from butts thanks to everyone here, but I want this loin to be a sliced sandwich meat with seasoning different from my PP results. I've searched recipes here and there are dozens of delicious recipes but most are stuffed or BBQ flavor focused. How can I season the loin for a simple smoke? I can inject the loin the morning of the cook if that helps too.
Oh. I believe I will smoke the chicken thighs beside the loin, then after the loin is pulled, move some coals into the smoke chamber and sear the thighs the rest of the way to crispy doneness. I've never tried this so will keep my fingers crossed.
Thanks all! Don.
On the spur of the moment yesterday after a look at the weather forecast I took a full loin (bought on sale at Kroger for $1.39 a pound whoo hoo!), and a tray of chicken thighs from our freezer to thaw in the frige. It's been too long without smoking. I plan a Sunday morning smoke in two more days, using my Highland offset with oak and hickory. Looking for a plan here please.
I've only done a stuffed loin once and it was bad weather so I cooked it in the oven indoors. It was an experiment. I let it get too high an IT and of course it dried out. Not enough apple and spice flavor resulted either, but it was OK and the meat was eaten because we don't waste food!
I want to smoke this loin without stuffing it. I'll make sure I use USDA 145 degree IT so I don't dry it out either.
Now here's the thing: I make great pulled pork from butts thanks to everyone here, but I want this loin to be a sliced sandwich meat with seasoning different from my PP results. I've searched recipes here and there are dozens of delicious recipes but most are stuffed or BBQ flavor focused. How can I season the loin for a simple smoke? I can inject the loin the morning of the cook if that helps too.
Oh. I believe I will smoke the chicken thighs beside the loin, then after the loin is pulled, move some coals into the smoke chamber and sear the thighs the rest of the way to crispy doneness. I've never tried this so will keep my fingers crossed.
Thanks all! Don.
