I'd consider smoking it at a slightly higher temp for a shorter amount of time. Since it's such a lean cut I'd think the longer it's on heat the higher the chance for it to dry out. But I've never done one so I could be wrong.
Smoking Meat Questions and Discussion
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I'd consider smoking it at a slightly higher temp for a shorter amount of time. Since it's such a lean cut I'd think the longer it's on heat the higher the chance for it to dry out. But I've never done one so I could be wrong.
Is that a knife?? Did you get blisters? (kidding) Nice job. Looks awesome. I take frozen leftovers and make chopped brisket gravy over potatoes. That is what we are eating tonight. Brisket, the gift that keeps on giving.
I’ve thought about injecting it with apple juice to counter the drying of it. Dry pork loin is ******* terrible
You inspired me sir. I’m doing these Saturday for the Baylor game.
I don't have specific experience or recommendations, but here are some recipes for smoking a whole pork loin. I have one in my freezer that I need to smoke at some point, and I'm leaning towards something along the lines of the "stuffed" pork loins in this list.
Pork Loin
So you applied the seasoning before putting them on the smoker, almost like a dry rub but probably a lighter coating? When did you apply the sauce to the ones you sauced?
I've never smoked wings but it sounds amazing. Gonna give that a shot this weekend or next.
Yep, I dried them and patted them down with the rub posted above before throwing them on the smoker. I used it more like a seasoning then a full coating like a traditional rub.
I tossed them in some room temperature sauce after I pulled them. They were the perfect temp to just grab and bite.
Post a follow up with how it went.
I did a mushroom/garlic/gouda stuffed loin wrapped with bacon not too long ago. It was pretty damn good!
omg that sounds amazing
I have given little thought to what ingredients I want to use, but this is right up my alley. Gouda might be too smoky for my family but if I switch that out to Jack or something I might have a winner.
I smoked some mozz, gouda, pepper jack and cheddar last weekend. I’m hoping it turned out because it was my first shot at cheese. I wasn’t terribly impressed with the quality of smoke off the smoke tube I bought so we’ll see I guess. It was pretty billowy and white but I couldn’t get anything else. Sucks you have vac pack it and wait at least two weeks to try it.
Pizza with a sprinkle of smoked cheese cooked on the pellet grill is the ultimate goal.
Pizza with a sprinkle of smoked cheese cooked on the pellet grill is the ultimate goal.
Right. Is there a target hour number? I suppose it depends on your taste and maybe the kind of cheese
I’ve heard you need to leave it sit for a week two. Is this your experience?
Yeah, I just used a 12 dollar smoke tube from Amazon and some apple pellets. I left it on for 1.5 hours.
Everything I read says you have to vacuum pack it and refrigerate it for at least two weeks for the ashy taste to disappear.
Smoked gouda is probably my favorite cheese out there. I love to eat it with a slice of fuji apple and soppresata. YUM.
I bought a vacuum sealer here a few weeks ago to attempt my own dehydrated camp meals but also wanted to try out some smoked cheeses this fall/winter once the temps drop.
I dipped my toe into the "pellet" world by purchasing an Unni pizza oven a couple years ago. As someone who loves pizza...omg it's amazing. That bit of smoke from a wood fired oven is the ****. Plus it's great cranking out pizza's in under a minute with a 900+ degree oven.
