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Smoked pork loin

2,566 Views | 13 Replies | Last: 3 yr ago by aggie orbitalwelder
mazag08
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AG
Doing one on Memorial Day.

Did one a couple months ago with a very basic rub and a homemade peach whiskey bbq sauce brushed on for the last hour.

What do y'all do? I want to try something different.
Icecream_Ag
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S
1)Wait for someone on Texags to pay what they are cooking
2) steal their food
3)enjoy
Rexter
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A good coat of Grub Rub and smoked with hickory
TxSquarebody
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Yellow mustard, homemade rub, smoke at 275, glaze with homemade rum glaze.
Floor it until you see God
Matsui
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AG
That looks outstanding. Wow.
chipotle
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Y'all can't just post what you're making and not put a recipe. It's the food forum rule 1 for crying out loud.
TxSquarebody
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Rub:
Kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, chili powder, cayenne

Glaze:
Rum, brown sugar, garlic, salt, olive oil

Ingredients are listed from most to least. Adjust amount based on volume created and personal taste.
Floor it until you see God
mazag08
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AG
TxSquarebody said:

Rub:
Kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, chili powder, cayenne

Glaze:
Rum, brown sugar, garlic, salt, olive oil

Ingredients are listed from most to least. Adjust amount based on volume created and personal taste.


Dark rum I'm guessing? Gonna try this!
TxSquarebody
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Yes, dark rum.
Floor it until you see God
chipotle
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I'm guessing 1:1 ratios on all the ingredients to start?
TxSquarebody
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Salt and pepper are even amounts and the bulk of total rub volume. For the glaze, start with two cups of rum, add brown sugar to your desired sweet level, usually 1/2 cup minimum. Everything else is small amounts to your taste.

Guess I could make up a batch to send out...
Floor it until you see God
GSS
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As pork loin tends to have a narrow window for cooked, yet moist, and often lack much flavor, my favorite method is...

Filleted, seasoned inside, this was boudin filling.
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austinag1997
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AG
GSS said:

As pork loin tends to have a narrow window for cooked, yet moist, and often lack much flavor, my favorite method is...

Filleted, seasoned inside, this was boudin filling.


That looks good!
MikesFamousJava
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AG
Inspired by this thread, I just made this smoked pork loin with a whiskey glaze. Cooked at 200 on Traeger. Tx Whiskey Blended Whiskey base.


aggie orbitalwelder
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I did these a couple of years ago. Cut pork loin in half and filleted it to about a half inch thick. The one on the left I marinate it in apple juice and then used wild rice and rapped with applewood bacon. The one on the right I marinate it with cilantro and lime juice then used south Texas rice with grilled peppers and onions wrapped it with mesquite bacon. Put them on the smoker at about 325
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