BigButzBBQ
is Blowin Smoke!
Decided to do up a pork loin on Sunday. Being it has been hotter than all get out up here lately, I figured that it would be alot more comfortable to fire up the smoker than have the oven going. The only problem was even though I am for all things of smokey goodness, the rest of the family get tired of it at times. At first I came up with the idea of jus foiling the loin but, decided that wrapping it in bacon would work just as well and add some more flavor to it. And so began the journey of the pork loin.
I started by cutting any extra fat off the loin and gathered the rest of the ingredients together.
Then there was a bacon weave made that I sprinkled liberaly with some secret formula rub. Which was then used to wrap up the loin.
Of course, by about this time, I figured it was time to get the UDS up to chugging speed, only to realize that I didn't have any bags of smoking wood on hand. There has been this pile of Black Walnut that was given to me, just waiting by the smokers to be used but, I've shied away from it because of others stating how over powering it can be. But, I was out of everything else, So I sawed off a piece a little larger than a fist and threw it on the coals and crossed my fingers. On went the loin once the UDS was up to around 275.
The loin cooked on the UDS for around 3 hours until it reached an internal of about 150.
Only problem was, it cooked alot faster than I had planned, so it was wrapped, towelled, and set off to the side to sit for about an hour until the rest of dinner was ready. Here it is all ready to be cut up.
And here it is all sliced up.
Throw in some homemade garlic smashed taters with some veggies and a little sauce to top it off.
The flavor was awesome! The Black Walnut added some great flavor to the bacon and the outer layer of the loin, but, did not over power the meat. In fact it almost had a texas style or mesquite type profile to it. I can imagine it would be excellent with beef but, I still recommend using sparingly. All and all, I will have to do this again sometime.
I started by cutting any extra fat off the loin and gathered the rest of the ingredients together.
Then there was a bacon weave made that I sprinkled liberaly with some secret formula rub. Which was then used to wrap up the loin.
Of course, by about this time, I figured it was time to get the UDS up to chugging speed, only to realize that I didn't have any bags of smoking wood on hand. There has been this pile of Black Walnut that was given to me, just waiting by the smokers to be used but, I've shied away from it because of others stating how over powering it can be. But, I was out of everything else, So I sawed off a piece a little larger than a fist and threw it on the coals and crossed my fingers. On went the loin once the UDS was up to around 275.
The loin cooked on the UDS for around 3 hours until it reached an internal of about 150.
Only problem was, it cooked alot faster than I had planned, so it was wrapped, towelled, and set off to the side to sit for about an hour until the rest of dinner was ready. Here it is all ready to be cut up.
And here it is all sliced up.
Throw in some homemade garlic smashed taters with some veggies and a little sauce to top it off.
The flavor was awesome! The Black Walnut added some great flavor to the bacon and the outer layer of the loin, but, did not over power the meat. In fact it almost had a texas style or mesquite type profile to it. I can imagine it would be excellent with beef but, I still recommend using sparingly. All and all, I will have to do this again sometime.
