Sorry I didn't take any pictures...I truly intended to. We were at our Sam's Club on Sunday around lunch time and I was perusing the meat dept looking for something to strike my fancy. We were already committed to grilling burgers for dinner, but I was looking for something (other than poultry) that I could put on the WSM during the afternoon to dine on during the week. I found and selected a 9.3 lb whole pork loin that was just huge.
I started a chimney of Kingsford and went inside and trimmed (very little actually) and rubbed with a quick blend of brown sugar, paprika, cinnamon, cayenne, Emeril's Essence, and a little salt. I let it rest and went to check my chimney....dang thang had fizzled (note to self: buy the Weber chimney this one is a POS) The good part was the rub got to sit longer on the loin. Finally got a fire going and put about half a ring of Kingsford in and poured the lit on top. Added about 3 big hunks of maple (had just come in from Hawgeyes) and let it go.
I checked on here for some advice on time/temp and found the 140-145 internal recommendation. Mine had hit this after about 1.5 hours, but just did not look or feel "done". I left it for an additional hour until I had 155 internal. The last 30 minutes I basted with a blend of honey, OJ, cranberry cocktail, grape jelly, Lea & Perrin steak sauce and pepper.
Our hamburger guests were begging me to slice that pork loin based on the aroma when I brought it in to rest. We did end up sampling (how could you not?) and it was mighty tasty, though they were more enthused about it than I. Don't get me wrong, it's gonna be good vittles, but the smoke taste was just a bit strong. I had never used maple and thought it was supposed to be pretty mild. I'm wondering if my chunks were not fully aged, as there was quite a bit of smoke belching from the WSM....any thoughts?????
Oh, and the temp about 4" below the lid vent ran a steady 255 until I cranked it up at the end to cook that baste/glaze.
KT
I started a chimney of Kingsford and went inside and trimmed (very little actually) and rubbed with a quick blend of brown sugar, paprika, cinnamon, cayenne, Emeril's Essence, and a little salt. I let it rest and went to check my chimney....dang thang had fizzled (note to self: buy the Weber chimney this one is a POS) The good part was the rub got to sit longer on the loin. Finally got a fire going and put about half a ring of Kingsford in and poured the lit on top. Added about 3 big hunks of maple (had just come in from Hawgeyes) and let it go.
I checked on here for some advice on time/temp and found the 140-145 internal recommendation. Mine had hit this after about 1.5 hours, but just did not look or feel "done". I left it for an additional hour until I had 155 internal. The last 30 minutes I basted with a blend of honey, OJ, cranberry cocktail, grape jelly, Lea & Perrin steak sauce and pepper.
Our hamburger guests were begging me to slice that pork loin based on the aroma when I brought it in to rest. We did end up sampling (how could you not?) and it was mighty tasty, though they were more enthused about it than I. Don't get me wrong, it's gonna be good vittles, but the smoke taste was just a bit strong. I had never used maple and thought it was supposed to be pretty mild. I'm wondering if my chunks were not fully aged, as there was quite a bit of smoke belching from the WSM....any thoughts?????
Oh, and the temp about 4" below the lid vent ran a steady 255 until I cranked it up at the end to cook that baste/glaze.
KT