Second Thanksgiving

daninnewjersey · 12-03-2012, 07:41 AM

So I went with the pork loin for our second Thanksgiving (so we could get the families together). Cut it into 4 pieces to get more end cuts, and because half the guests wanted oven roasted instead (I know...crazy right??). Anyway, minimally trimmed them, simple rub and tie, and into a 300 degree smoker (and 275 oven). Can't remember the cooking time but might have been an hour and a half or 2 hrs (was on my second bottle of red when I started cooking haha). Cranked up the heat at the end to get a bit of a crust. No cut up pics since my guests were as hungry as a pack of hyenas.

Lat pic obviously isn't barbecue....just a nice morning pic while we were duck hunting...

aawa · 12-03-2012, 08:20 AM

great looking pork loins!

NickTheGreat · 12-03-2012, 08:53 AM

K80Shooter · 12-03-2012, 09:31 AM

Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.

aawa · 12-03-2012, 09:41 AM

Quote:

Originally Posted by K80Shooter

Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.

Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.

daninnewjersey · 12-03-2012, 09:46 AM

Quote:

Originally Posted by aawa

Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.

Couldn't have said it better myself. Plus, it makes for a nice, semi-fancy presentation with as little work as possible....

cowgirl · 12-03-2012, 10:03 AM

Looks delicious!! Beautiful sunrise...hope your duck hunt was successful too.

K80Shooter · 12-03-2012, 03:34 PM

Quote:

Originally Posted by aawa

Tieing up bigger pieces of meat make it so that the meat is uniform throughout instead of having thinner pieces towards the end. This will make it so that the meat will cook more evenly throughout.

Thanks, was not sure why it was done.

Quote:

Originally Posted by daninnewjersey

Couldn't have said it better myself. Plus, it makes for a nice, semi-fancy presentation with as little work as possible....

I'm still trying for edible, I'll worry about semi-fancy later...lol

dealm9 · 12-03-2012, 07:26 PM

Great looking pork. How did the hunt go?

Wyobbq · 12-03-2012, 09:26 PM

the pork looks awesome!

Freddy j · 12-04-2012, 03:02 AM

Quote:

Originally Posted by K80Shooter

Nice looking loin.

Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.

Thank you for asking, Ilearned something also.

Pics look amazing and tasty! Can't wait to try one for myself

daninnewjersey · 12-04-2012, 07:23 AM

Quote:

Originally Posted by dealm9

Great looking pork. How did the hunt go?

My buddy got one black duck and I missed a drake mallard. No big deal though....I just like being out there.

Quote:

Originally Posted by K80Shooter

I'm still trying for edible, I'll worry about semi-fancy later...lol

I can tell you in my limited time on this site, I've found like anything else....cooking over and over and over will eventually get you making barbecue people really like. Start with the cheaper stuff like pork and chicken, dial your smoker in, then add the more expensive stuff. At least that's how it's working with me....and I actually have people buying my stuff now....

12-03-2012, 07:41 AM	#1
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Second Thanksgiving So I went with the pork loin for our second Thanksgiving (so we could get the families together). Cut it into 4 pieces to get more end cuts, and because half the guests wanted oven roasted instead (I know...crazy right??). Anyway, minimally trimmed them, simple rub and tie, and into a 300 degree smoker (and 275 oven). Can't remember the cooking time but might have been an hour and a half or 2 hrs (was on my second bottle of red when I started cooking haha). Cranked up the heat at the end to get a bit of a crust. No cut up pics since my guests were as hungry as a pack of hyenas. Lat pic obviously isn't barbecue....just a nice morning pic while we were duck hunting... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:46 AM..

12-03-2012, 08:20 AM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	great looking pork loins! __________________ ~Ren~ Fat Kids Club Founding Member

12-03-2012, 08:53 AM	#3
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	__________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

12-03-2012, 10:03 AM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious!! Beautiful sunrise...hope your duck hunt was successful too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-03-2012, 07:26 PM	#9
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	Great looking pork. How did the hunt go? __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

12-03-2012, 09:31 AM	#4
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	Nice looking loin. Not wanting to highjack your thread but what good does it do to tie the pork? I've saw several people do this.

12-03-2012, 09:26 PM	#10
Wyobbq Found some matches. Join Date: 11-28-12 Location: Cheyenne, WY	the pork looks awesome!