More dutch oven cooks, and some solid pork

[Jonas-Switzerland]

Got some cheap pork loin from the store. And stumbled upon a nice dude on youtube. One of the guys who does not want to sell you their rubs, but gives you actual recipes.

I tried it on the kettle, because whipping out my WSM 22 for a pound of meat feels excessive.

Here it is after the 4% brine, and rubbed up.


Smoked on the kettle at abot 240F, up to an IT of about 45C.


Did some sides on the spirit in the meantime. Love the CI pot. How did I BBQ withoit it all my life?!

Glazed it


Chef's plate.


Love it. Brined and smoked pork loin is underrated. I don't get much smoke flavor on the kettle yet. Can't wait to cook my next one on the WSM.

 

[Bob Erdman]

Nice, thanks for sharing this. I brined a loin a few weeks ago that was so moist and tender I thought it was a tenderloin. I stuffed it with spinach and provolone cheese and used Saucy Susan glaze on it.

 

[JeffG]

Jonas- looks mighty tasty.... what was you're kettle setup?​

Might try this with the minion method on the 26R over the 4 day weekend coming up.

 

[Jan M.]

Nice pics. Looks absolutely delicious

 

[timothy]

Love it. Brined and smoked pork loin is underrated. I don't get much smoke flavor on the kettle yet

You should try this, one of the best things I ever ate.

Thread 'Pork Loin with cilantro and garlic'

Jul 14, 2021

I generally followed this recipe.

Edit, my cook was half a loin, just over 3lbs.

I did not half the marinade or glaze.

Glazed Pork Loin with Cilantro and Garlic

When I was little, I would beg my mom to make pork chops, because she'd top them with this sweet, sticky condiment called Saucy Susan. It's a sort of jam made from apricots, and ever since she first combined the two ingredients, I've been obsessed with how well the fruit goes with pork...

www.epicurious.com

• DanHoo

• 
• 

 

[Timothy F. Lewis]

You know, I JUST finished my dinner, looking at this makes me wish I had not started it yet!!!!

 

[Jonas-Switzerland]

Jonas- looks mighty tasty.... what was you're kettle setup?​

Might try this with the minion method on the 26R over the 4 day weekend coming up.

Sorry, didn't see your message, my days are wild.

I used two charcoal baskets of lump, ans lit up one corner with a crème brûle torch. That was for the low n slow smoke. Then I opened up the kettle, let it heat up and began glazing.

It was funny, the lid read 400F temperature, but on the indirect side it must have been below 300. I didn't get a dark caramelized glaze. I have the hinged master touch, so the lid and vent are always fixed.