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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-27-2008, 06:56 PM   #1
Meat Burner
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Default Pork Loin End Roast ???????

Wifey picked up a 4 1/2 lb pork loin end roast and wanted me to smoke it. Do any brethren have some suggestions on smoking one of these. I do smaller loins for BBB but not just to smoke. Thanks for the help!!!
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www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 06-27-2008, 06:57 PM   #2
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145
160
190

Here we go again...
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Unread 06-27-2008, 07:02 PM   #3
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Quote:
Originally Posted by trp1fox View Post
145
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190

Here we go again...
LOL! Maybe stuffed:
http://www.bbq-brethren.com/forum/sh...80&postcount=4
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Unread 06-27-2008, 07:07 PM   #4
Meat Burner
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Stuffed loins before just wandering if a way to keep one moist by just smoking. May just cut into strips, rub with rib rub and smoke for apps. OBTW, getting ready to throw a tri tip on the weber. Good ol Montreal Steak Seasoning. Promise some pics!
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my avatar swiped fatties from the plate....look how sorry he is.
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 06-27-2008, 07:19 PM   #5
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Stuffed loins before just wandering if a way to keep one moist by just smoking.
Wrap it in bacon!!! Everything goes better with bacon.
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Unread 06-27-2008, 07:57 PM   #6
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Inject the roast with Tony Chachere's Praline Honey marinade and rest in the chill chest overnight. Indirect grill roast the following day at 350°F with charcoal and pecan chunks. Pull at 160°F and rest. Slice thin and enjoy with your favorite vegetable dish.
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Unread 06-27-2008, 08:20 PM   #7
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TexaQ, thanks, that sounds interesting. That is more like some ideas I was looking for. Will let you know if I do that...or something similar with the injection.
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my avatar swiped fatties from the plate....look how sorry he is.
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 06-27-2008, 08:36 PM   #8
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This ends up sweet and very moist. The marinade is very thick and sticky. I leave the vacuum package on the roast and inject through the package to keep as much on the roast as possible. (Lazy mod)
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Unread 06-27-2008, 09:43 PM   #9
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I'm lazy to.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 06-27-2008, 10:08 PM   #10
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Houston, we have a problem!! Went to get the camera for tri tip pics I promised and realized the camera is at my office. Bummer!!! I didn't lie on purpose, just had a senior moment. It really did happen and was farkin good!!
Maybe some leftover pics tomorrow.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 06-28-2008, 01:03 AM   #11
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Quote:
Originally Posted by Meat Burner View Post
Houston, we have a problem!! Went to get the camera for tri tip pics I promised and realized the camera is at my office. Bummer!!! I didn't lie on purpose, just had a senior moment. It really did happen and was farkin good!!
Maybe some leftover pics tomorrow.
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