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AWilliams
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?

Thanks

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

https://www.bbq-brethren.com/forum/showthread.php?p=3996195

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

https://www.bbq-brethren.com/forum/showthread.php?t=260882

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

LYU370
06-04-2018, 09:34 PM
Brine them.

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

PlattDaddyBBQ
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!!!

oifmarine2003
06-04-2018, 11:06 PM
Ted & Barney’s. Pull at 140

sniperfx
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.

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

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

dadsr4
06-05-2018, 11:59 AM
This is my goto when I want to mix it up.
Paleo Pork Apple Stuffed Pork Loin

http://thehogblog.com/wp-content/uploads/2014/02/PaleoPork022314-21.jpg
It's from this page
http://thehogblog.com/?p=2990
but I can't get the recipe to load. Here's the PDF.
159701

dadsr4
06-05-2018, 01:33 PM
Then there is Cowgirl's Chinese BBQ Pork
http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/Hasty%20Bake/chinesebbqpork/0b6c3541-d998-4b8c-b990-ae00bd300627_zps1c42f8c3.jpg

http://www.bbq-brethren.com/forum/showthread.php?t=197917
And here's her tutorial on how to butterfly a loin.
http://cowgirlscountry.blogspot.com/2012/02/how-i-butterfly-pork-loin.html

Hoggie-rx
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.

https://i.imgflip.com/2bo29c.jpg (https://imgflip.com/i/2bo29c)via Imgflip Meme Generator (https://imgflip.com/memegenerator)