Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: UWFSAE on September 03, 2013, 08:12:52 PM
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So, I had some friends clamoring for some BBQ and I decided to appease them with a nice pork loin since I was working from home today.
Having already posted the first version of the Molasses & Brown Sugar Pork Loin (http://www.letstalkbbq.com/index.php?topic=5199.0), I felt there were a few variables I'd like to manipulate to see if it would affect the final product. I used a nearly identical rub to the first attempt, though I increased the chili powder by a tablespoon and added an additional teaspoon of cumin for good measure. The brine was limited to 18 hours by necessity and I had to substitute turbinado sugar and a healthy splash of molasses in lieu of the brown sugar there. After brining, the loin was removed, rinsed and patted dry.
With regard to the prep, I again used molasses as the binding agent but I added several shakes of hot sauce before rubbing the pork; my hope is that it would amp up the "zing" of the final dish.
The cooking method was nearly identical ... 235 on the Smokin-It #3 until the IT hit 110, then backed down to 210 until IT reached 145. I elected to use four ounces of hickory rather than apple (and the final coloring was much lighter than the applewood smoke from last time). It was then removed and wrapped in HD tinfoil held for a half hour in a small cooler. A small end sliver, removed solely for "scientific purposes" revealed good flavor and exceptional moisture, though the hot sauce had negligible impact. Visually ... well, it looked like a demonic loaf of bread. Eh, I can live with that.
I still may inject the pork loin (for flavor, not moisture) on the next go around. I'll report back with comments from those actually chowing down later ...
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That is a beauty..it had to taste good......
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I really am glad that you did this as I have a fairly large pork loin in the freezer and you have set a good example of the opportunity available to have a success with this roast.
thanks for leading the way.
Ed
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Your missing a slice pic ;D ;)
Mike
Sent from my iPhone 5 using Tapatalk which will only let me upload 6 pics only. STUPID UPDATE!!
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Now that is picture perfect. Great job!
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Heh, sorry Mike ... since the friend picking it up also closely observing me to prevent any unnecessary nibbles on my part ... for "science", of course ... I forgot the pic. However, I just got a text that explained the her entire family (two adults, four kids) demolished it and were in a meat coma. So, that counts as a win in my book!
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I really am glad that you did this as I have a fairly large pork loin in the freezer and you have set a good example of the opportunity available to have a success with this roast.
thanks for leading the way.
Ed
X-2, many thanks
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Ed & CDN, my take on this is that the larger loins are much more forgiving than the pork tenderloins ... and provide a good sized meal to boot. I do think the brine is a winner when you want a really juicy final product.
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As and alternate to brining ( READ: I forget sometimes to plan ahead... ;D ) I have had really good success injecting a combination of broth and clarified butter - blended at high speed for a minute or to homogenize it.
Better than Bouillon is my favor brand of broth concentrate for this.
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Looks great. Thanks for the tips and suggestions!
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WOW look at the crust on that baby! :P :P :P
I'd be happy with a 1/2" slice of the bark on a couple slices of bread!
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Man, that looks good. I've yet to do a pork loin that isn't dry. One of these days I have to get it right
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Great color on the loin!!! I have not done a loin in awhile but find a brine overnight 24 hrs. or a good injection is needed to keep them from being dry. If I smoke at all it is usually just an hour then finish at 300 deg. and 135 to 145 deg. IT is good, then wrap and rest for an hour. Don
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Tee, I'm a fan of injecting as well ... my briskets I do for moisture/flavor and the pork butts just flavor. I've been wanting a sharper edge (heat, a little salt or vinegar, etc.0 to the middle of my loins and brining gets me close. I'm thinking about doing the injection with some sort of fat-based paste (bacon grease, chili powder, cumin, etc.) for a super slow cook ... we'll see if that turns the trick. As far as the "Better Than Bouillon", I have the beef and chicken flavors in the fridge; it's wonderful stuff if a bit salty. The Kitchen Basics brand of stocks is my go-to for anything that needs stock as a primary ingredient (soups, etc.) when I'm too lazy to make it homemade.
PZ, these two loins have been ridiculously juicy; the brining has something to do with it but it's also a wonderful benefit of the Smokin-It (as well as Cookshack and SmokinTex) designs, even when I decide not to use a small water pan with some beer or apple juice. If I were doing this without that closed environment I'd likely enrobe it with bacon or wrap after it's had some smoke.
Don, I am in your camp with stick burners but the beauty of this type of electric smoker is the one-step no-foil method ... I've got the moisture of the method you prescribe with a very good bark that stands up to the resting process.
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[quote
Don, I am in your camp with stick burners but the beauty of this type of electric smoker is the one-step no-foil method ... I've got the moisture of the method you prescribe with a very good bark that stands up to the resting process.
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I knew you were doing it diff than me, I use a pellet smoker, not a stick burner. I think you might be close if you just inject some of the brine when you start the brine and if you want heat add the hot sauce to the injection. I like the molasses on pork gives a nice color. Don
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That looks delicious.
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Really nice looking!
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Looks great!
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I definitely am going to brine this pork roast. I use Mad Hunky Pork brine and it really makes a big difference in the quality of the finished product. The molasses and rub is a winner. I am also going to use the Weber Rotissieri on the kettle in order to cook this at approximately 350 degrees. The only problem that I have is that I will not be able to keep a probe in it to tell me the internal temperature of the meat. So I will have to factor an appropriate cook time like 20 minutes a pound, and then test it with my thermapen until it hits 145 to 150. The other alternative is to put it into the pellet smoker and connect the Maverick.
Ed
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Man that looks real good.