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Smokin a pork loin this eve.
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Smokin a pork loin this eve.


Feb 20, 2021, 8:36 AM

Favorite rub and or glaze? GO!

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Re: Smokin a pork loin this eve.


Feb 20, 2021, 9:03 AM

I like this on anything pork -
https://porkmafia.us/product/memphis-mud/


But for something you can get today, this is pretty good for store bought -

https://rufusteague.com/products/meat-rub-1


To keep something like a loin from drying out I like to use this too
https://www.walmart.com/ip/Zatarain-s-Cajun-Injectors-Creole-Butter-Recipe-Injectable-Marinade-with-Injector-16-oz/33583845

Don’t take it above 155 - I’d pull at 140 myself.

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“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.”
Isaac Asimov


Re: Smokin a pork loin this eve.


Feb 20, 2021, 9:06 AM



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good stuff. I'm a 140 man myself.


Feb 20, 2021, 10:09 AM [ in reply to Re: Smokin a pork loin this eve. ]

For a loin, I don't want it past medium.

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I like the Memphis flavors on pork also


Feb 20, 2021, 9:04 AM

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe


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Now you all have me thinking Smokin Pig. *******


Feb 20, 2021, 10:04 AM



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.


Re: Smokin a pork loin this eve.


Feb 20, 2021, 10:16 AM

Bone Suckin' Seasoning & Rub 5.8 Ounce (Pack 3) https://www.amazon.com/dp/B000RMTOVW/ref=cm_sw_r_cp_api_glt_fabc_53GS7TPVRJRV5S1NJZ4K


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Nothing. As is.***


Feb 20, 2021, 10:37 AM



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Gotta at least put a little brown shugga to get a crust.***


Feb 20, 2021, 10:43 AM



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Yes. I love the bark, but I like other ways of getting it.***


Feb 20, 2021, 10:46 AM



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Whatcha got? In my experience there's not enough


Feb 20, 2021, 10:53 AM

fat in a loin to get a decent crust without intervention

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Understand, I have never met a smoked meat I didn't like,


Feb 20, 2021, 11:33 AM

and all the different 'favorites' are good. I've had all the rubs and marinates, and don't dislike any of them. I'm not even all that particular about the temp of my green egg: I like X hours at 225 degrees, and I like a few hours less at 300.

Heck - don't tell anyone this - but when I need a butt ready at a certain time and I'm not able to hang around and watch it, I have run the grill up to max heat, seared the butt to nearly black on all sides (only a couple minutes per side) then put it in the crockpot with an inch or so of vinegar and a little liquid smoke. Turns out surprisingly good. Anyway, just saying I'm not trying to lay down any law that doesn't actually exist.

For something that is not going to be on the smoker as long as a butt, I have done a lighter version of the above. Run the grill up as hot as I can, sear for a very short while, get the temp back down to 250, start the smoke to going. I of course take it off for the few minutes it takes for the temp to come down. The total cook time becomes a little shorter, but not by much.

Granted, that is easy to do on a komodo style grill, so it might not be that easy on something else. If that is not really an option, sure, a rub is great to get some bark. Some will say that the early charing will inhibit the absorbing of the smoke, but I have not found that to be the case.

But you are right that the leanness means its just not going to have the bark of a butt or even ribs.

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One out is my favorite rub


Feb 20, 2021, 10:51 AM

My meat mentor swears by anything

https://www.meatchurch.com/?gclid=EAIaIQobChMI5J6Y2Of47gIVAuDACh1zzwhlEAAYASAAEgJ-OPD_BwE

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So it must be early because I spent 5 minutes looking


Feb 20, 2021, 11:28 AM

on the site for one called "one out" before I got the joke. sigh.

Did find this on the site though, so thanks for that. Making this tonight.

https://www.meatchurch.com/blogs/recipes/13895033-smoked-pecan-cobbler?_pos=5&_sid=d4ab1c20b&_ss=r

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Re: Smokin a pork loin this eve.


Feb 20, 2021, 12:22 PM

Penzey’s Tsardust, it’s great on pork. A go to for thick cut porkchops on the cast iron.

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Re: Smokin a pork loin this eve.


Feb 20, 2021, 2:05 PM

John Henry's Mojave Garlic Pepper Rub. Can't go wrong with Meat Church, either.

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