Got a couple pork 3.75lb loins and 6lb turkey double breast. Going to try some new flavors this weekend. Cut the loins in half so I could try more options. Recipes are attached, top two are marinades and second two are rubs. Going in the smoker tomorrow morning with apple smoke. The turkey also has the Simon and Garfunkel rub. I did not brine thinking the solution is enough and I will inject all of them tomorrow with something, haven't decided yet.
(http://i310.photobucket.com/albums/kk408/scuba2280/Smoking/LoinsandTurkey.jpg)
(http://i310.photobucket.com/albums/kk408/scuba2280/Smoking/GettingHappy.jpg)
(http://i310.photobucket.com/albums/kk408/scuba2280/Smoking/ee79205a-7531-4209-ab10-dccaacd654f5.jpg)
Keep us posted. More pics when done.
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All finished... Had some issues. About 4 degrees here this morning so smoker never got above 190F. Need to get the dual element I think since most of my smoking will probably be done in the winter. 4 Hours of apple smoke and then finished in the oven at 225F. Was going to foil them after 2 hours of smoke but didn't want to open the door. Injected the two marinaded ones with their marinade and injected the Jan's one with mixture of bbq sauce and apple juice and the Simon one with spicy mustard and apple juice. Hands down winner was the Jan's rubbed one, surprising 2nd was the balsamic vinegar one, then the Asian marinade, and a distant last was the Simon and Garfunkel rub. Sliced up and ready to be sealed and then freezer. Always fun smoking ;D
(http://i310.photobucket.com/albums/kk408/scuba2280/Smoking/IMG_0024.jpg)
(http://i310.photobucket.com/albums/kk408/scuba2280/Smoking/IMG_0025.jpg)
Looks real good!