ardorx
Knows what a fatty is.
- Joined
- Jul 6, 2011
- Location
- Huntsvil...
Pork Loin on sale for $1.99 lb. at the local Kroger the other day and I couldn't pass it up. Got off work tonight and decided it was
time to give some attention to that loin (and of course I picked up some country sausage on the way home too) I've reached the stage of
not being able to smoke JUST one thing at a time :loco:
Rubbed the Loin down with my standard homemade pork rub that I had laying around. Smoked over royal oak lump and a small hickory
chunk (didn't want to overpower the loin) @ 275 degrees. Took about 1 1/2 hours to get it to 140 degrees at which point I began to glaze
every 10 minutes till it go to 150, pulled it over and tented loosely with aluminum foil for about 20 minutes before slicing. Used a 50/50 of
Blues Hawg/Vinegar finishing sauce for pork (homemade) to
glaze with, I'm loving the color (my crappy cell phone pics don't do it justice).
The fatty consisted of local country sausage, some cream cheese, chopped bacon, sharp cheddar and a sprinkling of the above pork rub.
Took it to 160 and then let it rest and sliced, it tasted :-D Thanks for looking Brethren!
time to give some attention to that loin (and of course I picked up some country sausage on the way home too) I've reached the stage of
not being able to smoke JUST one thing at a time :loco:
Rubbed the Loin down with my standard homemade pork rub that I had laying around. Smoked over royal oak lump and a small hickory
chunk (didn't want to overpower the loin) @ 275 degrees. Took about 1 1/2 hours to get it to 140 degrees at which point I began to glaze
every 10 minutes till it go to 150, pulled it over and tented loosely with aluminum foil for about 20 minutes before slicing. Used a 50/50 of
Blues Hawg/Vinegar finishing sauce for pork (homemade) to
glaze with, I'm loving the color (my crappy cell phone pics don't do it justice).
The fatty consisted of local country sausage, some cream cheese, chopped bacon, sharp cheddar and a sprinkling of the above pork rub.
Took it to 160 and then let it rest and sliced, it tasted :-D Thanks for looking Brethren!
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