Rubbed with MeatChurch Gospel and Texas Sugar side by side. My family preferred The Gospel, and I agree.
Smoked for about 3 hours till 140 internal ( This is a lie I pulled closer to 145 by accident so it was a little over).
Finished in a 550 oven for 2 minutes to sear.
by TheBagelsteinDK
18 Comments
The sear really made it pop. I would have never guessed the oven at 550
What kind of smoker are you using? That cross section I can’t see a smoke ring at all. It looks delicious but no smoke ring?
Pork loin really benefits a TON from brining. Super simple solution of salt, sugar, and water. Inject and submerge for 24 hours. This looks great, not knocking you at all. Brining would have made it god-tier. Try it next time. Swear you won’t be disappointed.
Black gloves, squeeze meat at the end……yup….apparently still a thing.
No brine seems like a crime, but with that said those look amazing
What temp for the smoker?
Do you grab the meat with the same gloved hand you grab the seasoning?
Texas sugar for pork is top tier
Pull it at 127 and let rest for for a nice MR
This looks amazing, but I need an honest question answered. It’s pork loin ever Amazing?
I have had all sorts of amazing BBQ, some of which I would be willing to pay a small fortune for ( again) to have a second run at
But I have never had pork loin to die for. BBQ, French, braised… It’s always been just “good”
Anyone have a different opinion?
Why trim all of the fat? Wouldn’t the meat benefit from the presence of fat seeing that it’s so lean otherwise?
Why use mustard as a binding agent? I’ve heard mixed opinions about it so what are alternatives?
Are binders really necessary? I’ve done some with and some without and haven’t noticed a difference
Looks a little over for me.
Throw a dozen Habañeros in a pan while you do this. It will give your loin a hint that bitey heat. You’re welcome.
How are the leftovers/anything you do with them? That’s the one thing that keeps me from doing pork loin…
I like to smoke them semi slow just to temp then sous vide them. They stay incredibly juicy that way. You can sear them after all that to get it crispy again but I generally don’t bother.
Looks great