bacon_crazy510
Meat Mopper
After the great brisket debacle of 2020, I figured out that I'm a big dummy, and my Yoder YS640S is working fine. (the brisket will be smoked for the 49er's championship game next Sunday...) But ... I needed to absolutely guarantee that the Yoder is fine ... so I decided to smoke a pork loin "roast" for Sunday diner.
This "roast" was 2 pork loins that were tied together. In all this piece weighed in at 2-3/4 pounds raw. I seasoned it up with Meat Church "Holy Gospel" rub. I was inspired by @Bearcarver 's glaze for the rotisserie loin he posted, so I made a spinoff of it.
1/4 cup honey
1/4 cup brown sugar
1/4 cup apricot preserves
1/4 cup bourbon
And a heathy dash of salt
After about an hour I started to lightly glaze the roast. In all it took 4 hours to come to an internal temperature of 145F. Once i pulled it off of the Yoder I placed it in a warmed pyrex container, tented it with foil, put it in a warmed cooler, and covered it with towels. I then went to my friends house where we feasted on the roast and enjoyed the vanquishing of the Seattle Seahawks.
This "roast" was 2 pork loins that were tied together. In all this piece weighed in at 2-3/4 pounds raw. I seasoned it up with Meat Church "Holy Gospel" rub. I was inspired by @Bearcarver 's glaze for the rotisserie loin he posted, so I made a spinoff of it.
1/4 cup honey
1/4 cup brown sugar
1/4 cup apricot preserves
1/4 cup bourbon
And a heathy dash of salt
After about an hour I started to lightly glaze the roast. In all it took 4 hours to come to an internal temperature of 145F. Once i pulled it off of the Yoder I placed it in a warmed pyrex container, tented it with foil, put it in a warmed cooler, and covered it with towels. I then went to my friends house where we feasted on the roast and enjoyed the vanquishing of the Seattle Seahawks.
