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Pork Loin

P pagsMember
I bought a 10 lb pork loin because we like loin chops, and by cutting them myself we saved $1/lb. Cool So I cut nice thick 1.5" chops off each end and left about a 4 lb loin roast from the middle.

I decided to try something different (besides I didn't have time to brine) and injected the roast:

Injection Recipe
2 cups apple juice
2 Tbl garlic
1 Tbl Lawry's Seasoned Salt
1 tsp pepper

The injection recipe was a personal creation. I had some left over after liberally injecting the roast. And thanks to a tip from Smokin I wrapped the roast in Glad Wrap and didn't get injection on myself, the counter, the cabinets, refrigerator, oven or microwave...this time.

I sprinkled the roast liberally with Williams Rib Tickler Rub. Preheated the smoker to 250* with some hickory in the woodbox and inserted the roast. When the roast hit 150* internal (mom and Mrs Pags can't stand pink in pork. As a matter of fact, Mrs Pags thought I should have left it in till 160*.), I removed it and let it set under loose foil for 20 minutes or so. Sliced it up and served it with Caesar Salad and garlic bread. A nice glass of Chardonnay.

Well. At 150* there was absolutely no pink. First hurdle crossed. Smiler Then came the eating. Absolutely delicious. Extremely moist and very flavorful, which is good for a pork loin roast. A little sweetness added to the experience...pork likes apple.

Many compliments. A definite redo. Nice thing about injecting vs brine...no salt concerns. Another benefit...great meal at $1.99/lb. Don't forget. Slice your own roast/chops and save $1/lb over the cost of store cut loin chops.
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M maxqMember
Nice write-up Pags.

When it comes to brining vs injecting a pork loin, it's always a coin toss for me. I find that brining over a couple of hours sets a "hammy" feel to the outside of the meat, but it doesn't seem to detract from the end result.
Injecting usually wins the battle at Casa Max.

Thanks for the Rib Tickler mention. I'm out and need to reorder. You could sprinkle it on a tennis shoe and it would taste good Big Grin
T tomMember
I know that brining is the preferred method by trained professionals and Smokin'Okie has become a legend for his brining work in the bbq community and I do it a lot.

Also,I find that having all the "coonass" relatives down around New Iberia,LA who would inject a fried egg-if someone would hold it-has rubbed off on me after a few decades. Big Grin
Neither is always the superior technique and sometimes time plays a part in the decision.
S smokinmaineiacMember
I have a pork loin roast in my future next month. I was going to brine, but now I think I'll inject. Neat idea about wrapping the roast in plastic wrap. Mrs. SmokinMAINEiac will appreciate it when cleaning the kitchen after I cook the meal. (I cook, she cleans...she never cooks and I seldom clean...the system has worked well for us for 20 years as of Oct 8th).
P pagsMember
Roughly 2.5 hrs. Sorry no notes on time. Just one large cigar and about an 1.5 hrs. A couple times a month I light up a big one and sit on the patio just smoking and smelling the Cookshack.

SmokinM. Smokin taught me that trick after I literally injected a brisket, the counters, cabinets, microwave, fridge, oven and myself. Big Grin It does the job.
P paulb 2Member
quote:
Originally posted by Pags:
I bought a 10 lb pork loin because we like loin chops, and by cutting them myself we saved $1/lb. Cool So I cut nice thick 1.5" chops off each end and left about a 4 lb loin roast from the middle.

I decided to try something different (besides I didn't have time to brine) and injected the roast:

Injection Recipe
2 cups apple juice
2 Tbl garlic
1 Tbl Lawry's Seasoned Salt
1 tsp pepper

The injection recipe was a personal creation. I had some left over after liberally injecting the roast. And thanks to a tip from Smokin I wrapped the roast in Glad Wrap and didn't get injection on myself, the counter, the cabinets, refrigerator, oven or microwave...this time.

I sprinkled the roast liberally with Williams Rib Tickler Rub. Preheated the smoker to 250* with some hickory in the woodbox and inserted the roast. When the roast hit 150* internal (mom and Mrs Pags can't stand pink in pork. As a matter of fact, Mrs Pags thought I should have left it in till 160*.), I removed it and let it set under loose foil for 20 minutes or so. Sliced it up and served it with Caesar Salad and garlic bread. A nice glass of Chardonnay.

Well. At 150* there was absolutely no pink. First hurdle crossed. Smiler Then came the eating. Absolutely delicious. Extremely moist and very flavorful, which is good for a pork loin roast. A little sweetness added to the experience...pork likes apple.

Many compliments. A definite redo. Nice thing about injecting vs brine...no salt concerns. Another benefit...great meal at $1.99/lb. Don't forget. Slice your own roast/chops and save $1/lb over the cost of store cut loin chops.

I only go to 145*, USDA temp for pork. It will be fork cutable and juicy!!

Paul B

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