This is a repeat of a cook that I did about 4.5 years ago. I loosely followed the recipe from Harry Soo when he did his Barbecued
Pineapple Pork Loin Ham. I used a 2.25-pound pork loin from Compart Farms for this cook. I mixed up a brine consisting of 1
gallon of distilled water, 1.5 cups of pickling salt and 2 cups of dark brown sugar. I also used 3 teaspoons of Cure #1. In Harry’s
recipe he used 8 teaspoons and I really thought that was too much. I used the Wet Curing Calculator on Amazing Ribs for the actual
amount of cure I used.
I let it cure for 48 hours then soaked it in cold water for 2 hours to remove some of the saltiness. Here it is after I tied it for
shape and seasoned it with Kosmos BBQ Dirty Bird rub.
I am using the Weber kettle today with the SNS, spin grate and drip pan. I am burning KBB with 2 chunks of apple wood. I am
shooting for a temperature of 250.
After 35 minutes it is starting to get some good color.
A little over an hour total and the loin is at 140 degrees. I will be resting it, covered with foil, for about 15 minutes.
All sliced up and it has an excellent “hammy” color. The few samples I had were excellent!
My dinner plate with some mac n cheese (store bought frozen) and broccoli.
The loin ham turned out great! Not a predominant ham flavor but close enough to believe you were eating ham. Very moist, with
just the right amount of smoke. I recommend that you give this a try. At the prices of ham nowadays I find it is worth doing a loin
this way.
