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My First Smoke - Pork Loin

 
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Chico
Newbie


Joined: 01 Oct 2010
Posts: 27
Location: Aurora, Ontario

PostPosted: Fri Nov 05 10 2:46 am    Post subject: My First Smoke - Pork Loin Reply with quote

I made my first dish in my Masterbuilt XL Propane vertical smoker.

Took a pork Loin and "unrolled" it, gave a generous sprinkle of kosher salt inside and out, slathered the inside with a full head of roasted garlic and then spooned some fresh pesto made with fresh parsley, fresh thyme, fresh rosemary, and fresh garlic (thinned with Extra Virgin Olive Oil) over top of that.

I rolled the loin back up, wrapped it in bacon and refrigerated it overnight.

I pulled it out 1 hr before cook time, got the box up to 300* at the grill and let it go until an internal temp of 145* (I tried to maintain that temp, but found it difficult... chilly night, a bit of rain, etc.) Went just under 2 hrs.

I pulled it from the heat and wrapped it in foil for about 15 or 20 minutes before slicing and serving to VERY appreciative fans!

While I was a little worried through the process, struggling to get the heat up, the result impressed me! Very Happy
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Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2347
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Nov 05 10 3:00 am    Post subject: Reply with quote

This sounds great. I was a little afraid when I read the title of your thread...thinking, "oh no, he overcooked the loin."

It is great to see someone with the culinary fortitude to know not to overcook a loin (145 is excellent).......this does not even go to mention how you treated the loin before smoking! OMG what a recipe!

This had to be delicious. No doubt about it.

Excellent post (even if there are no pictures!).
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Chico
Newbie


Joined: 01 Oct 2010
Posts: 27
Location: Aurora, Ontario

PostPosted: Fri Nov 05 10 3:59 am    Post subject: Reply with quote

Thanks Pit Boss!

Here are the pics:
Here is the Roasted garlic and pesto "slather"

http://i1113.photobucket.com/albums/k502/Chicocruise/spread.jpg

Here it is all roled and in the bacon bear-hug

http://i1113.photobucket.com/albums/k502/Chicocruise/ROLLED.jpg

Here is it after smoking and resting in the foil for 15 minutes or so
http://i1113.photobucket.com/albums/k502/Chicocruise/DONE.jpg

And here it is sliced and ready to serve
http://i1113.photobucket.com/albums/k502/Chicocruise/SLICED.jpg

Forgot to mention: smoked with apple chips, and apple juice in the water pan.
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Pit Boss
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Joined: 04 Sep 2008
Posts: 2347
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Nov 05 10 9:06 pm    Post subject: Reply with quote

I'm so thankful God put meat on the earth.
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SmokinBlues



Joined: 20 Apr 2013
Posts: 13
Location: Kansas City, MO

PostPosted: Sat Apr 20 13 4:09 am    Post subject: Reply with quote

I thought the same thing. Loin is not a very forgiving thing to smoke for someone who's never smoked before. That looks awesome! I might borrow that recipe next weekend!
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