UWFSAE
New member
So, I had some friends clamoring for some BBQ and I decided to appease them with a nice pork loin since I was working from home today.
Having already posted the first version of the Molasses & Brown Sugar Pork Loin, I felt there were a few variables I'd like to manipulate to see if it would affect the final product. I used a nearly identical rub to the first attempt, though I increased the chili powder by a tablespoon and added an additional teaspoon of cumin for good measure. The brine was limited to 18 hours by necessity and I had to substitute turbinado sugar and a healthy splash of molasses in lieu of the brown sugar there. After brining, the loin was removed, rinsed and patted dry.
With regard to the prep, I again used molasses as the binding agent but I added several shakes of hot sauce before rubbing the pork; my hope is that it would amp up the "zing" of the final dish.
The cooking method was nearly identical ... 235 on the Smokin-It #3 until the IT hit 110, then backed down to 210 until IT reached 145. I elected to use four ounces of hickory rather than apple (and the final coloring was much lighter than the applewood smoke from last time). It was then removed and wrapped in HD tinfoil held for a half hour in a small cooler. A small end sliver, removed solely for "scientific purposes" revealed good flavor and exceptional moisture, though the hot sauce had negligible impact.
I still may inject the pork loin (for flavor, not moisture) on the next go around.
Having already posted the first version of the Molasses & Brown Sugar Pork Loin, I felt there were a few variables I'd like to manipulate to see if it would affect the final product. I used a nearly identical rub to the first attempt, though I increased the chili powder by a tablespoon and added an additional teaspoon of cumin for good measure. The brine was limited to 18 hours by necessity and I had to substitute turbinado sugar and a healthy splash of molasses in lieu of the brown sugar there. After brining, the loin was removed, rinsed and patted dry.
With regard to the prep, I again used molasses as the binding agent but I added several shakes of hot sauce before rubbing the pork; my hope is that it would amp up the "zing" of the final dish.
The cooking method was nearly identical ... 235 on the Smokin-It #3 until the IT hit 110, then backed down to 210 until IT reached 145. I elected to use four ounces of hickory rather than apple (and the final coloring was much lighter than the applewood smoke from last time). It was then removed and wrapped in HD tinfoil held for a half hour in a small cooler. A small end sliver, removed solely for "scientific purposes" revealed good flavor and exceptional moisture, though the hot sauce had negligible impact.
I still may inject the pork loin (for flavor, not moisture) on the next go around.
