View Full Version : Better pork loin recipe?

06-04-2018, 08:20 PM
Hey guys,
I smoked a 4.5# pork loin last weekend in my Redbox and while it didn't come out bad by any means...it wasn't memorable either. Rather bland actually. Seasoned with SPOG only and smoked with hickory and pecan chunks. Any tips for better seasoning or anything else that may liven it up?


06-04-2018, 09:10 PM
I like to stab them a Zillion Times n then Marinade for 12-24 Hours and Grill them......


06-04-2018, 09:13 PM
or do this.......


06-04-2018, 09:28 PM
That looks good. I'll try some of those marinades. Thanks

06-04-2018, 09:34 PM
Brine them.

06-04-2018, 09:56 PM
^^^What he said. Lean pork really benefits from a brine.

06-04-2018, 10:34 PM
I’ve been successful with a bribe, and I’m that brine I added a cider beer that seem to bring some great taste to it!!!

06-04-2018, 11:06 PM
Ted & Barney’s. Pull at 140

06-05-2018, 06:06 AM
Garlic, EVOO, ground rosemary. Apple chips til 140-145 degrees.

long haired hippie
06-05-2018, 10:22 AM
First brew up an injection:

1 stick of butter
1 can of beer
1 T cayenne pepper
1 T garlic powder
1 T paprika

In a small saucepan, melt the butter over medium heat. Add the beer and spices and whisk together. Heat just to simmering, then remove from heat and let cool before injection.

Poke that puppy everywhere!

Do this the night before, or at least several hours before smoking.

On smoking day, paint very lightly with yellow mustard (just so your rub will stick), rub with your favorite rub (I have a good recipe if you’d like), drape with thick sliced bacon, paint lightly with some of my wife’s homemade bar-b-q sauce and smoke with apple wood, spritzing every half hour or so with apple juice. Go to 165.

I work nights and am fixing to finish off the one I smoked Saturday for supper today at 10 A.M.

You'll love it.

Mason Dixon Bowhunta
06-05-2018, 11:18 AM
Definitely brine it. I use 2 cups apple cider, 2 cups cold water and 1/4 cup kosher salt. Brine the loin over night. Rinse, dry and then rub with dijon mustard and whatever rub you want. Pull the loin when it hits 165* and let rest before slicing.

06-05-2018, 11:20 AM
Thanks guys those sound great

06-05-2018, 11:23 AM
Brine, stuff.

06-05-2018, 11:59 AM
This is my goto when I want to mix it up.
Paleo Pork Apple Stuffed Pork Loin

It's from this page
but I can't get the recipe to load. Here's the PDF.

06-05-2018, 01:33 PM
Then there is Cowgirl's Chinese BBQ Pork

And here's her tutorial on how to butterfly a loin.

06-05-2018, 01:45 PM
I do the cilantro garlic pork loin from Adam Perry Lang. I have also subbed rosemary for cilantro a few times.

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