Quote:
Originally Posted by cricky101
I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.
I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.
I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it.  |
I never brine anything, I guess because I never smoke any of the meat that
could use it. But I do agree that SOMEONE SOMEWHERE knows how to keep
that cut from drying out, I just never met em. I love the cut, but NO MATTER
how cheap they go on sale, I never buy it because of the dry factor. But
I would love to think it could be done. Too little fat for me to ever really
enjoy it as well. I like nice, fatty cuts on the smoker. But you know what,
I think I am gonna try one later this month. This weekend however, its back
to the grind....I have my last rack of beef ribs out of the freezer and ready
for tonight. I am not going to be buying any more of these. HOT OFF THE
SMOKER they are great. After that, ehh, not worth the money. Too much
bone and fat for too little pop. But I never paid too much, I could never pay
full price for em. Always reduced. I also have some stew meat thawing that
was way marked down, gonna brown that in oil, then make a little roux,
throw in some minced onions and empty a large jar of spaghetti sauce in there and
simmer for a few hours. That crap is GOOOOOoood....kind of like grillades
without the work. I have something else thawing, guess I have to get home
before I will remember what.