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Pork loin I just smoked.

Thread in 'Cooking & Recipes' started by ReallyCoolDude, Apr 11, 2021.

  1. ReallyCoolDude

    ReallyCoolDude ODT Junkie!

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    Brined it with pepper, salt, some rosemary, and maple syrup.

    Man this is good fellas.

    Taste like a good cold cut.
    IMG_20210411_184640484.jpg IMG_20210411_184635972.jpg

    Also rubbed it with various things.

    Taste better than it looks lol!
     
  2. John5757

    John5757 Patriot Supporter

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    Nice! What temp and wood did you use?
     
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  3. ReallyCoolDude

    ReallyCoolDude ODT Junkie!

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    IMG_20210411_185747498.jpg IMG_20210411_185740028.jpg IMG_20210411_185650736.jpg IMG_20210411_185648423.jpg IMG_20210411_185747498.jpg IMG_20210411_185740028.jpg IMG_20210411_185650736.jpg IMG_20210411_185648423.jpg

    Cheddar and jalapeno biscuits. Also green beans.

    Managed to not cover the pens with my finger for those.
     
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  4. ReallyCoolDude

    ReallyCoolDude ODT Junkie!

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    Tried to keep it at 225 and only used hickory chips/ and chunks.

    Brined it for about 14 hrs. That maple syrup brine really made it taste like great cold cuts but still had the good "steak" feel to it when eaten.
     
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  5. ReallyCoolDude

    ReallyCoolDude ODT Junkie!

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    IMG_20210411_190905267.jpg IMG_20210411_190858988.jpg

    That's the amount and rub I used as a "base".

    Majority of the rub is salt and brown sugar, a bit of garlic and onion salt. All things in that store bought rub, but needed the larger quantity. I pick the "base" rubs for pork to make sure they have those things and love when they have tomato and bell pepper added in. Then I just add a good amount of salt pepper and sugar.