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
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
