1st Pork Loin on WSM and it came out great


 
NAR_Simpson

NAR_Simpson

TVWBB Fan
Hello All and Happy Veteran's Day to my fellow Veterans!

This weekend I smoked my 1st Pork Loin (a little over 5 lbs in weight) and it came out great. My plan was to brine, rub, smoke and glaze the Loin. I used a modified version of the Apple brine from the website for the brine. I smoked the Loin around 300 degrees and took it to 150 I.T. Then rapped it in foil and let it sit for a while. I forgot to put the glaze on the Loin right before I took it off the smoker so I just added the glaze when I served it. I really enjoy the Pork Loin and will smoke another one when I get the chance. Below are some pictures of the cook.

Pork Loin on the WSM


Slicing the Loin




Blurry Plate picture
 
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Was thinking, I am not going to use any wood for the smoke! So if I take the water pan out and let the juices fall down into the charcoal, would that add flavour? or too much of a charcoal flavour!??
CHEERS
 
Sean C said:
Was thinking, I am not going to use any wood for the smoke! So if I take the water pan out and let the juices fall down into the charcoal, would that add flavor? or too much of a charcoal flavor!??
CHEERS
Click to expand...

Sean, I would think that if you remove the water pan, then your are cooking Direct vs Indirect. If I remember correctly, there was very little fat drippings on top of the foiled water pan when I cooked the loin. So I don't think that the fat dripping on the coals would add any additional flavor, but could be wrong. I brinded the Loin and I think that is where I got most of the flavor from rather than the wood I used to smoke it with. You can always try it and see how it come out!
 
Cheers Nar, the loin came out great!
injected with apple juice. pineapple on top and wraped in rindless bacon. cooked for 2 hours! first time I have used the wsm with no water.
 
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