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Sunday Smoked Pork Loin and Apples (Q-view)

papagreer

Meat Mopper
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Joined Jul 7, 2010
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 




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.

Chris
 

meateater

Legendary Pitmaster
SMF Premier Member
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Joined Oct 17, 2009
Looking good! I'll take 2 of them.The apples are a nice touch.
 

mrsb

Smoking Fanatic
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Joined Mar 13, 2007
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.
 

deannc

Master of the Pit
1,153
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Joined Jun 13, 2010
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!  
 

raptor700

Master of the Pit
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Joined May 20, 2010
Looks very tender and moist! Thanks for sharin' your sunday afternoon 
 

carson627

Smoke Blower
112
11
Joined Jun 14, 2010
Chris,

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.

Thanks,

Carson
 

Bearcarver

SMF Hall of Fame Pitmaster
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Group Lead
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Joined Sep 12, 2009
Papa,

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! 


Thanks,

Bear
 

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
Papa,

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! 


Thanks,

Bear
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! 

Chris
 

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
Chris,

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.

Thanks,

Carson

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?

Chris
 

carson627

Smoke Blower
112
11
Joined Jun 14, 2010
Chris,

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

Happy Thanksgiving!

Carson
 

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
Chris,

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

Happy Thanksgiving!

Carson
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!

Chris
 
 
14
10
Joined May 13, 2008
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.
 

carson627

Smoke Blower
112
11
Joined Jun 14, 2010
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!

Carson
 

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