Stuffed Pork Loin

[msstatedawg]

Made up this bad-boy last night. Put in the fridge until smoking on Saturday. Can't decide what to put on the outside.

Suggestions welcome.

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• msstatedawg
• May 24, 2013

 

[msstatedawg]

Decided to use Jeff's mustard and rib-rub on the outside.

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• msstatedawg
• May 25, 2013

 

[msstatedawg]

Turned out pretty dang good.

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• msstatedawg
• May 25, 2013

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• msstatedawg
• May 25, 2013

 

[corndog]

Looks delicious! What did you stuff it with?

 

[kathrynn]

Looks yummers to me!

Kat

 

[msstatedawg]

A mixture of chopped apples and apricots as well as brown sugar and cream cheese. Looks really nasty, but tastes great. Stuffed it and sat it in the fridge for two days prior to smoking.

 

[mneeley490]

Looks great!  I'm doing my first one on Monday, but still up in the air about what to stuff it with.

 

[msstatedawg]

If I had it to do over, I would stuff only with 2 lb. sausage, 2 cups brown sugar, and 16 oz. cream cheese.

 

[oldschoolbbq]

Hey, that looks great , and it should be good with all them goodies in it, man ,Igotta hold off on eating anymore today, I'm full just looking at you Fattie.

Mneely, try Blue Cheese and Artichoke Hearts, may be a killer. . . just thinking.

Have fun and remember the fallen and serving.

 

[msstatedawg]

Awwww...bleu cheese...HECK yeah.

 

[jp61]

   That pork loin looks fanfrickintastic!!! Very nice work!

 

[mneeley490]

Dang, wish I'd seen that post about bleu cheese earlier. I went with a basic bread stuffing with chopped bacon.

 

[seenred]

That loin looked delicious, Dawg! Nice!

Red

 

[pgsmoker64]

Great looking pork loin Dawg!

Nicely done.

Bill

 

[msstatedawg]

BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL

 

[seenred]

BTW, did any of y'all notice my signature first-bite-outa-the-smoker chunk cut off the corner? LOL

Nothin' wrong with that!  The pitmaster's gotta sample it first to make sure its fit for others, right? 

Red

 

[danbono]

Hi Real nice loin. What about time n temps/wood? I would like to try a pork loin some time,but worried about the loin coming out dry?

Thanks Dan

 

[msstatedawg]

I smoked the loin at 200 for 4.5 hrs with hickory.

 

[sqwib]

Awesome, like the Book Cut

 

[puterwhiz]

a little unrelated, I used your (MSStateDawg's) idea of the sausage, brown sugar, and cream cheese in bacon wrapped halved jalapeno's, they are/were awesome, for sure a do-over !