Pork Loin

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

User avatar
Posts: 1680
Joined: Tue Dec 10, 2013 7:57 am
Location: Baytown, TX

Pork Loin

Postby Williep » Sat Dec 30, 2017 7:27 am

Continued from my last post: Mixed up a marinade and vacuum packed a 5 lb boneless pork loin, it sat in the refrigerator for 48 hour's before it went on the pit yesterday, coarse black pepper and fat side up, along with some skinless chicken breast. In the pan that the loin was in I added water/apple juice and about every half hour I'd baste it down with it's own juice's with a turkey baster. At about 165 degree's I glazed it with a mix of 50% Montgomery Inn BBQ Sauce and 50% brown sugar and left it on the pit for about another half hour. I used B & B lump hickory and chunk's of hickory. Enjoy the pic's. :salut:

User avatar
Posts: 12254
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas

Re: Pork Loin

Postby OldUsedParts » Sat Dec 30, 2017 8:26 am

Now you've done it - - - Lunch today is gonna take some "imagination" on my taste buds part :whiteflag: :salut: :laughing7:

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
User avatar
Posts: 1314
Joined: Sun Jul 02, 2017 10:14 am
Location: Arlington, TX

Re: Pork Loin

Postby outlaw » Sat Dec 30, 2017 9:41 am

Looks really good.
:chef: :chef: :chef:
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
User avatar
Chuck Wagon
Posts: 4822
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX

Re: Pork Loin

Postby bsooner75 » Sat Dec 30, 2017 11:26 am

Looks great.

I haven’t used my vac sealer for marinade. I need to try that.

Sent from my iPhone using Tapatalk

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 2 guests