SMF Premier Member
- Feb 26, 2022
I ran across the post from Milkman55 of when he did a braided pork loin with a peach glaze. My mouth started watering right away. I figured I would treat my wife to an "unusual" smoked dinner for our anniversary. Even though it was Saturday and I didn't get to do it until today, oh well. I was shooting for a temp of around 250. Firebox side, lower grate level was clocking at 350-375. Top gauge was 400 and the stack side grate level was 250 - 300. I place the loin with the thickest part facing the firebox side. Closed the lid and checked every 30 min or so. Temp was pretty steady, but a bit high for what I wanted. The IT hit 145 in just under 2 hours. I changed the position of the loin and started mopping it with the peach glaze sauce maybe 3-4 times over the next hour. When the IT hit 165, I glazed one last time, pulled it off and let it rest in tinfoil while my grilled taters were finishing up. While slicing into the braided loin, you could tell there moisture was just not there. It didn't taste as dry as it looked but that glaze was a lifesaver. I've heard that loins can be tricky. The things I would change would be start with a much lower temp fire. Use a pan of water in the CC, (which I forgot to do this time). Maybe sprits the loin a few times after the first 1.5 hours. The taste profile was dead on. Just lacked a little more moisture. That glaze sure "slaps" though.