Bob Mann
TVWBB Honor Circle
Two firsts today:
First Pork loin smoke.
First cooking in the rain on a WSM.
My local supermarket had Smithfield pork loins on sale for $1.99 a pound. They looked really good and I'm always open to trying something new. I could not resist.
They predicted rain today, I can cook in the rain, I have a WSM!
Rain it did, smoke I did.
In a light drizzle, I lit off my 18 1/2" WSM, charcoal ring full of KBB and 5 chunks of red oak.
It went well. When it reached 275F, I put the 3 1/2 pound loin in, rubbed with my standard pork rub, with some added sage, in an aluminum pan, on the WSM.
I ran it up to 325F. I cooked it for 1 1/4 hour. I probed it with my old school, analog, Taylor meat thermometer. It read 135F. At that point, I foiled the pan/loin. It was raining steadily.
After about another 30 minutes, it read 150F, done. It was still raining steadily.
I took it inside, glazed it with a mixture of unsweetened apple sauce and honey, I put it back on the WSM, with all the vents closed. It was raining harder. After 1/2 hour, done.
The rain had no effect on the temperature of my 18 1/2" WSM.
I've never tasted anything like this. It was smokey, it was fruity and sweet. The best compliment was when my wife told me that I have to make this again!
Injected with apple cider, apple cider vinegar, salt and Splenda.
Rubbed and on the WSM.
After 1 3/4 hours, reading 150F on my Taylor analog, ready to be glazed.
Done, and glazed up.
Sliced up.
On the plate with Yukon Gold parsley potatoes my wife made.
Beer of the day.
My little baby all wet. WSMs are made of aluminum, enameled steel, plastic and are made in America.
No smokers were harmed in the making of this cook.
Bob
First Pork loin smoke.
First cooking in the rain on a WSM.
My local supermarket had Smithfield pork loins on sale for $1.99 a pound. They looked really good and I'm always open to trying something new. I could not resist.
They predicted rain today, I can cook in the rain, I have a WSM!
Rain it did, smoke I did.
In a light drizzle, I lit off my 18 1/2" WSM, charcoal ring full of KBB and 5 chunks of red oak.
It went well. When it reached 275F, I put the 3 1/2 pound loin in, rubbed with my standard pork rub, with some added sage, in an aluminum pan, on the WSM.
I ran it up to 325F. I cooked it for 1 1/4 hour. I probed it with my old school, analog, Taylor meat thermometer. It read 135F. At that point, I foiled the pan/loin. It was raining steadily.
After about another 30 minutes, it read 150F, done. It was still raining steadily.
I took it inside, glazed it with a mixture of unsweetened apple sauce and honey, I put it back on the WSM, with all the vents closed. It was raining harder. After 1/2 hour, done.
The rain had no effect on the temperature of my 18 1/2" WSM.
I've never tasted anything like this. It was smokey, it was fruity and sweet. The best compliment was when my wife told me that I have to make this again!
Injected with apple cider, apple cider vinegar, salt and Splenda.
Rubbed and on the WSM.
After 1 3/4 hours, reading 150F on my Taylor analog, ready to be glazed.
Done, and glazed up.
Sliced up.
On the plate with Yukon Gold parsley potatoes my wife made.
Beer of the day.
My little baby all wet. WSMs are made of aluminum, enameled steel, plastic and are made in America.
No smokers were harmed in the making of this cook.
Bob
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