Smoked Pork Loin 2 Ways with Que-Vue

[millerbuilds]

Happy Sunday!
Picked up a couple Pork Loin's today. Saving one to do a stuffed loin for Christmas. The other I decided to smoke up and try a couple different rub ideas.

Rub #1
Chile Lime
- Chili Powder
- Cumin
- Real Lime Crystals
- Salt
- Parsley

Rub #2
- Black Pepper
- Lemon Pepper
- Onion Powder
- Salt

I cut the loin in half and coated both with a light coating of Mayo to hold the rub and keep the meat moist.

Then on to the PBC with some chunks of Apple Wood. My PBC runs at about 310 the way I have it set.

Pulled the Loin at 145 IT.
Let it rest for 20 minutes.

The piece with Rub #2

Decent moisture and good flavor, I think I went a bit light on the rub.

The piece with the Chili Lime Rub:

My hands down favorite was the chili lime, but it was also on the better portion of the loin.
The Chili Lime worked very well with the apple wood and the flavor of the pork. I will be trying it again.

Thanks for lookin

Smoke ON!

- Jason

 

[chopsaw]

Nice job . The chili lime looks real good .

 

[millerbuilds]

Nice job . The chili lime looks real good .

I was surprised at how good it turned out. I had never tried using "Real Lime" except for adding to drinks and such. It really balanced well with the amount of chili powder I used.

Thanks much!

- Jason

 

[chopsaw]

I wanted to give you points for knowing you had a loin , and not a tender loin , but didn't want to sound like a jerk , so no points for knowing what you cooked ,,, un-like some that cook what they ,,, think ,,, is a ,,,, oh never mind ,,, nice job and still no points for knowing your cuts of meat ,,, :rolleyes:

 

[millerbuilds]

I wanted to give you points for knowing you had a loin , and not a tender loin , but didn't want to sound like a jerk , so no points for knowing what you cooked ,,, un-like some that cook what they ,,, think ,,, is a ,,,, oh never mind ,,, nice job and still no points for knowing your cuts of meat ,,, :rolleyes:

Dang it.... Amazing how many people do not know the difference.
Thanks for the nod though

Smoke ON!

- Jason

 

[millerbuilds]

CORRECTION:
I used TRUE Lime, which states it is pure lime.
Sorry about that....

Smoke ON!

- Jason

 

[motocrash]

Jason,first of all they look great.Second,how many packet/s of the True Lime did you use?

Bill

 

[millerbuilds]

Jason,first of all they look great.Second,how many packet/s of the True Lime did you use?

Bill

Bill,
I did not use the packets, I bought the True Lime that comes in a jar like typical seasons, poured out 5 teaspoons tasting as I went (1/4 Cup Chili powder), I added a bit more in after I added the cumin and salt bringing it to a taste I thought was good. I thought the lime balance well, some people may want more line for brighter citrus flavor, but I liked the chili forward with subtle lime.

- Jason

 

[motocrash]

I was looking online at lime crystals/powder yesterday for this purpose.Thanks for the info.;)

 

[millerbuilds]

I was looking online at lime crystals/powder yesterday for this purpose.Thanks for the info.;)

You are welcome! They worked great for me, I know there are probably better products out there, but this one is available at the grocery store. Let me know how yours turns out.

- Jason

 

[mike5051]

Nice loins! I like the chili lime idea!

Mike

 

[GaryHibbert]

I really like the chile/lime idea for a rub. It would make a great vhange from always doing loins with my go-to pork rub.
I'll give a point for that idea.
Gary

 

[SmokinAl]

Nice job Jason!
They both look real good to me!
Al

 

[sauced]

Both look great, but to me the Chili Lime looks a slightly bit better. Great job!!

 

[millerbuilds]

Both look great, but to me the Chili Lime looks a slightly bit better. Great job!!

Yes the Chili lime was better and had more moisture, it was the back half of the loin, not sure if that was the reason or if the rub held the moisture better.

Thanks much!

- Jason