Smoked Loin

[vaguy]

While we were at Costco the other day I picked up a preseasoned pork loin. I smoked it for two hours useing 2/3 apple chips and 1/3 cherry chips. Put four cans of beer in the water bowl at the suggestion of our roommate. The Mrs. was a little leary of the temp so we wrapped it in foil and dropped it into the oven for an hour at 325*. The temp of the loin got up to 175 and she felt better about it so we had it for dinner tonight. Plenty of left overs, so we got the slicer out and I'll be having some good sammies for lunch this week. I'm sure the guys at work will enjoy smelling my lunch. So far Costco is paying off with their meat. Best part is the one meat cutter told me to let him know just what I want and he'll help me out with it. So much more in the future. CSA

 

[meowey]

Nice lookin' pork.

The taste of the meat will benefit from being in smoke until the internal temp of the meat reaches 140 degrees F. After that you can continue to cook in the smoker or finish in the oven. I would foil at 160F. Cook to 175F, wrap the foiled meat in a couple old towels and let it rest in an insulated cooler for at least half an hour before you slice. If you have the time to finish slowly, set the oven to 250F instead of 325F and use a probe thermo to let you know when nirvana has been reached.

It sure would be nice if I had my own personal butcher.

Hope this helps. Ask lots of questions. Keep sending those food pron pictures.

Do good and have fun.

Regards,

Meowey

 

[Dutch]

VAGuy, Nice looking loin. If you ever feel line being adventurous, Check out my Sausage Stuffed Pork Loin. It's take a bit of knife work but I'm sure if you ask your butcher he'll do the knife work for you.

Sausage Stuffed Pork Loin

 

[cajun_1]

After just having biscuits and sausage gravy, I run into this post. Dutch..that Loin looks amazing, you are so mean.....almost licked my laptop to death....GOTTA TRY IT !!!!!! (Sorry for yelling)

 

[vaguy]

Hey Cajun_1, come on now, give the new guy a little credit. :lol: I know that Dutch is the Master, but I am trying to learn his art. Thanks for the compliment on the loin. Dutch, I'm going to try your stuffed loin next. And yes, I'm going to cheat and get the butcher to cut it for me. I think I might wrap it in bacon or might not. I'm planing on useing your rub and stuffing. I'll be doing it at the end of the week. 4 tens is a nice work week. Love having 3 days off. Meowey, thanks for the pointers and the compliment. I'll post the results of the next one on friday night or saturday morning. catch you all later, CSA