Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on December 25, 2018, 04:06:04 PM
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I bought a holiday pack from Compart Farms for Thanksgiving. In the pack was a 5-bone pork loin. We decided to keep it for
Christmas.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-qR3R2D9/0/8007a7b4/L/X-Mas%20Loin-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-qR3R2D9/A)
All cleaned up and tied. I will be brining it overnight in a mixture of apple juice, kosher salt, white sugar and a bundle of
Rosemary, Sage and Thyme.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-zsXBkkW/0/760ca47d/L/X-Mas%20Loin-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-zsXBkkW/A)
I took it out of the brine this morning and after patting it dry, I covered it with olive oil. I seasoned it with a rub mixture of sea
salt, pepper, minced garlic and chopped rosemary, sage and the thyme.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-NBzSFp4/0/5c252fc8/L/X-Mas%20Loin-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-NBzSFp4/A)
I am cooking today on the Backwoods Chubby 3400. I am using KBB and a couple chunks of pecan. I will be cooking at 250
until the loin reaches an internal temperature of 140.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-Hk4k7TB/0/151c8602/L/X-Mas%20Loin-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-Hk4k7TB/A)
It took 1 hour and 45 minutes to reach the target temperature of 140. I am going to rest it for a while, then slice it.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-99rJMdt/0/75500965/L/X-Mas%20Loin-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-99rJMdt/A)
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-MfX8npn/0/831c9151/L/X-Mas%20Loin-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-MfX8npn/A)
All sliced up and ready for our plates. No plated shots as it went fast! But it was very delicious, juicy, nice bark and light smoky
flavor.
(https://photos.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-NgL74fF/0/0958c65e/L/X-Mas%20Loin-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Christmas-Bone-In-Pork-Loin-12-25-18/i-NgL74fF/A)
Merry Christmas and Happy New Year to everyone!
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Mike, you nailed it. That is a beautiful piece of meat. Compart farms has the best Duroc pork. Were you in Augusta for the first Gathering when Compart sent us 200 lbs of their best pork? We cooked a lot of it, but couldn't put a dent in that much meat. I didn't even know they could dry age pork. Their meat just tastes better. By the way, be sure to block out late April or early May for a future Gathering. Gonna try to do a little coordination with a Turtle that might be on the mainland during that window in time.
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Oh that's so nice. Nice cook Mike.
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Great job Mike, I'd say you dun real good as Dee would say :D :D
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That looks delicious Mike.
Happy new year.
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That looks great.
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That looks great.
X2
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That is a thing of beauty ...
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Nice. I love a good rack of pork.
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I basically did that exact cook for Christmas Eve. But you had better meat. Looks awesome
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Nicely done, Mike, nicely done ! ! !
BD