I'm lazy tonight and don't want to search for ideas. Anybody got some good suggestions for a simple pork loin. Haven't done one before so up for suggestions. I think I will thaw it out and cut it in half and brine and make canadian bacon out of 1/2 of it, but looking for suggestions for the other half.
I like to cut a slit down the middle and stuff it with feta, sun dried tomatoes, basil and garlic.
I did a Lombo Di Maiale Coi Porri last night. (AKA Pan Roasted Pork Loin with Leeks).
Was very tasty but alas, non smoked. :(
Jans rub. (recipe site)
Three hours smoke @225F
Take to an IT of 145-150.
Rest and Serve.
Quote from: FLBentRider on April 13, 2010, 03:30:36 AM
Jans rub. (recipe site)
Three hours smoke @225F
Take to an IT of 145-150.
Rest and Serve.
Ditto with a CYM slather first.
Quote from: Tenpoint5 on April 13, 2010, 05:57:18 AM
Quote from: FLBentRider on April 13, 2010, 03:30:36 AM
Jans rub. (recipe site)
Three hours smoke @225F
Take to an IT of 145-150.
Rest and Serve.
Ditto with a CYM slather first.
and injected with some Creole Butter
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May03_0009-1.jpg)
Double ditto. Just watch it closely because the IT can go up pretty fast.
Quote from: ArnieM on April 13, 2010, 08:40:20 AM
Double ditto. Just watch it closely because the IT can go up pretty fast.
Roger that, it is not a long cook.
There is not a lot of connective tissue to break down.
Quote from: FLBentRider on April 13, 2010, 08:55:25 AM
Quote from: ArnieM on April 13, 2010, 08:40:20 AM
Double ditto. Just watch it closely because the IT can go up pretty fast.
Roger that, it is not a long cook.
There is not a lot of connective tissue to break down.
Should take around 4 hr with a cabnet temp of 220 F