HFU HF Underground
General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on April 16, 2017, 2300 UTC
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Pork loin was on sale at the store, so I bought one:
(http://i.imgur.com/RRCAZRb.png)
I like to lay it on butcher paper or parchment paper before adding the rub, less of a mess:
(http://i.imgur.com/cAQdNtG.png)
The rub is a super sekret recipe of 57 different herbs and spices... OK, it's a bottled rub from the supermarket:
(http://i.imgur.com/6vVw5b4.jpg)
I cut the loin in half to make smoking easier, and applied the rub:
(http://i.imgur.com/ZvTQy3S.jpg)
Then put in giant 2.5 gallon zip lock bags and stashed in the fridge overnight:
(http://i.imgur.com/PucVMlQ.jpg)
Then smoked at 225F for about 4 hours:
(http://i.imgur.com/ejV3ymz.jpg)
Yum! But it is not done yet:
(http://i.imgur.com/kwf0kJk.jpg)
Wrapped in aluminum foil, then put in a slow (175F) oven for another 4 or 5 hours, then removed when it was time to eat:
(http://i.imgur.com/D2evPRc.jpg)
Nice bark, and a pink smoke ring. If you tried smoking the entire 8 hours, it would be dried out:
(http://i.imgur.com/XCxiZKe.jpg)
Yum!
(http://i.imgur.com/ieZ9gAS.jpg)
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Looks great. I did a pork loin Sunday also. Bit of a change from an Easter ham. Used the same sooper sekret rub as you.
I put a 50-50 mix of white wine and apple juice in a squirt bottle to spray it. Use it on ribs also. Hickory for the smoke.
I like well done pork done well. :)