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Sunday Smoked Pork Loin and Apples (Q-view)

Discussion in 'Pork' started by papagreer, Nov 21, 2010.

  1. papagreer

    papagreer Meat Mopper

    Well it is was too nice this weekend to not use the smoker, so I pulled a pork loin out of the freezer Friday night and gave it a good rub of Jeff's Rub Saturday night. I decided to throw some apples in the smoker as well because what goes better with pork then apples?? 

    The smoke went pretty well, heat issues were a big problem this time. My smoker wanted to be 250 degrees plus! So needless to say this was a babysit smoke. Opening, closing vents, doors, whatever needed to be done to keep it as close to 225 degrees as possible. 


    Nice coating of Jeff's rub


    After 4 1/2 hrs and an hour rest in the cooler. 


    Sliced up and ready to munch


    Nice and juicy [​IMG]


    A little green beans and some 4 cheese rice


    Smoked apples.

    The apples were some honeycrisp apples that I put in 2 layers of heavy duty foil and made a "pan" out of. I added some apple juice, nutmeg,cinnamon, brown sugar and some white sugar and placed on the smoker for 2 hrs. 

    I used hickory wood for the smoke and Red Oak Lump for my fuel. Ill tell you what, this was my first time using Jeff's rub and it was amazing. It was so much better then I was expecting it to be. It was no where near as spicy as I thought it was going to be, actually ended up a nice mix of spice and sweetness. I can't wait to make the BBQ sauce. I have a feeling that my tastebuds are in for a treat!

    I smoked the loin until it hit 160 degrees then let it rest for 1 hour in a cooler wrapped in towels. It was pretty moist, but i think next time, i will pull it at 155 or maybe even 150 degrees. For the apples, the spices were awesome. I think that 2 hrs with hickory may be a little smoke heavy for my taste, so I will pull after an hour the next time I smoke them. 

    All in all, couldn't think of a nicer way to spend a beautiful Sunday afternoon. Hope you all had a nice weekend as well. 

    Thanks for looking at my smoke.

    meateater likes this.
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Looking good! I'll take 2 of them.The apples are a nice touch. [​IMG]
  3. mrsb

    mrsb Smoking Fanatic

    Those apples look awesome.  Sounds like a great treat after that juicy loin. Rice looks intersting too. Wouldn't mind knowing how that was prepared.
  4. deannc

    deannc Master of the Pit

    Some great looking eats for sure!  We definitely have had a great treat with the weather!  Guess it's mostly to blame for me having stayed here in the Carolina's.  lol

    I'm going to have to give those apples a try they'd be some great candy!  
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks very tender and moist! Thanks for sharin' your sunday afternoon  [​IMG]
  6. dalton

    dalton Smoke Blower

    looks fabulaus!!!

    thanks for shariing
  7. carson627

    carson627 Smoke Blower


    It all looks good.  How did the honeycrisp apples hold up to the cooking?  Were they mushy?  I'm thinking about using some for turkey day.


  8. That looks great pal. The weather here in Winston was amazing as well.
  9. papagreer

    papagreer Meat Mopper

    Thanks, Stevo. Gotta love NC, huh?

  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    That all looks awesome!

    You really did a great job on everything!

    How were those apples?  Were they softened, like in an apple pie?

    If so, would they get that way in only an hour?

    Bears love apples too! [​IMG]


  11. papagreer

    papagreer Meat Mopper

    Thanks Bear! The grub turned out well and the old lady and my daughter (especially my daughter) really enjoyed it. She loves when I fire up the smoker, she knows something tasty is coming out of there...HAHA! 

    The apples held up well, they were soft on the outside, but not mushy, and they still retained some firmness to them. My lady made a great suggestion which was to smoke the apples like that again and then use them for an apple pie. That sounds awesome! As far as the cooking time, I would cook them for 2 hrs again, but only use the smoke for an hour. 

    Very excited about Christmas this year, got the fam to order me an A-MAZE-N-SMOKER and some other smoker goodies. I cant wait to make your bacon! HAHA! 

  12. papagreer

    papagreer Meat Mopper

    Hey Carson,

    Thanks for checking my smoke out. The honey crisp held up really well. Not mushy at all. I like them because they still have a tartness to them but not as tart as some Granny Smiths. You smoking a turkey for turkey day?

  13. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    The loin looks great there Chris.
  14. carson627

    carson627 Smoke Blower


    I just picked up two loins and some apples.  My market didn't have the honeycrisp. Oh well, it'll be good.

    Happy Thanksgiving!

  15. papagreer

    papagreer Meat Mopper

    Its all good. What kind of apples did you pick up instead? Hope you have a good Thanksgiving. My turkey is in the smoker as I type this. Smells awesome!

  16. That looks great!  Similar to what I'll be trying this weekend but I'll wrap mine in a bacon weave and cook the apples separately.  Hmmm... now that I see yours maybe I will add them during the smoke.
  17. carson627

    carson627 Smoke Blower

    I used Ambrosia apples (I think that's the name).  They are very sweet.  I finished them up last night with the pork.  I'll take pics later today.  Man, it tastes awesome.

    Enjoy the day!