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Spun Pork Loin


 
Marty Owens

Marty Owens

TVWBB Fan
Started out by setting a loin in Mad Hunky Pork Brine for quite a few hours.


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Pork loin on the rotisserie smoking in red oak after it was then seasoned with Tatonka Dust.


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When the loin hit the 150º area pulled it and wrapped in foil to reat.


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While the pork loin was resting took the rotisserie ring of the Weber kettle and added brussel sprouts seasoned with Desert Gold, minced garlic and a little butter in the pan and some garlic toast on the grill.


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Pork loin getting sliced.


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Pork loin, garlic toast, rice and brussel sprouts. The pork loin was very moist a flavorful!



Thanks for looking!
 
That loin looks great! I'm going to be doing up 3-4 pound loin soon. How long did it take you to get to 150degrees? Temp smoking with redwood?
 
Looks Absolutely Fantastic Marty!
I've heard about the tatonka seasonings... but what's this Desert gold now? Where do you get it?
 
That is an awesome looking cook Marty. Love the bark, love a rotisserie. I don't think you can beat the way they cook.
 
Luke P said:
That loin looks great! I'm going to be doing up 3-4 pound loin soon. How long did it take you to get to 150degrees? Temp smoking with redwood?
Click to expand...

It was just under 2 hours to hit 150º with coals set up indirect and the kettle temps ranging 230º to 280º.

Jim Lampe said:
Looks Absolutely Fantastic Marty!
I've heard about the tatonka seasonings... but what's this Desert gold now? Where do you get it?
Click to expand...

Desert Gold is a sold and made by Big Poppa's, for me it is a great go to for veggie's!
 
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