Pork Loin Roast

Did this roast up a couple weeks back and is it ever good.
Marinated over night in golden Italian dressing, soy sauce, garlic, and wine

On the BBQ one burner on low heat smoke box for 1.5 hours

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Half way done

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Last hour and just before a 4 basting of glaze made of Brown sugar soy sauce and whole grain mustard

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And done let it rest tented in foil for 10 mins and OMG was it good

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Damn you! Now I am hungry! That looks so good

That looks absolutely mouth watering good. What did you serve with it?

Looks good, what you have with it?

Good job Rodbender, it looks awesome. I took a pork loin roast a while back and made pea meal bacon out it. That works well too.

I have two Picnic shoulders in the smoker since 10:45 this morning.

Fresh pulled pork sandwiches tonight......

Pics @ 175 deg. F internal headed to 198 deg. F

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Nice, I did a 10lb. Pork should roast over mesquite last week when my brother was at the cottage.

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Originally Posted by Roe+

Nice, I did a 10lb. Pork should roast over mesquite last week when my brother was at the cottage.

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That sounds tasty. I almost use mesquite or hickory exclusively.

I'm trying 2 different rubs(one on each shoulder) one is on the hot spicy side and the other a more brown sugar slightly sweet rub.

At 192 internal temp. Almost ready to take out of the smoker.

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Originally Posted by skypilot

That sounds tasty. I almost use mesquite or hickory exclusively.

I'm trying 2 different rubs(one on each shoulder) one is on the hot spicy side and the other a more brown sugar slightly sweet rub.

At 192 internal temp. Almost ready to take out of the smoker.

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I used a Texas style rub. That rub works good on brisket as well.

Both sound tasty :D and skypilot that looks awesome

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Originally Posted by Rodbender

Both sound tasty :D and skypilot that looks awesome

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Thanks, one was outstanding(the hotter one) the second was really good(sweeter one).
i smoked for 2 hours @ 200 F and turned the heat up after the smoke stage to 225-250 F to make the "bark" and render the fat(cook).

First time I haven't used my own rub.

If any are interested, Bulk Barn bulk spice rack, "Rib Rub"(hotter), I lost the other label but it's the more reddish paprika colored one with the brown sugar undertones.

lol. Had some for breakfast this morning along with scrambled eggs.

Quote:

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Originally Posted by skypilot

Thanks, one was outstanding(the hotter one) the second was really good(sweeter one).
i smoked for 2 hours @ 200 F and turned the heat up after the smoke stage to 225-250 F to make the "bark" and render the fat(cook).

First time I haven't used my own rub.

If any are interested, Bulk Barn bulk spice rack, "Rib Rub"(hotter), I lost the other label but it's the more reddish paprika colored one with the brown sugar undertones.

lol. Had some for breakfast this morning along with scrambled eggs.

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Really Bulk Barn I know where my wife is heading :D

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Originally Posted by Rodbender

Really Bulk Barn I know where my wife is heading :D

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I will be back for more also. I have 4 -6 more shoulders in the freezer to smoke.

Much less of a hassle to buy it in bulk than making my own rub, and there were pounds and pounds of the different rubs, steak seasonings, etc.

Price is about equal to what I have to pay for individual packs of rub spices so it eliminates the mess of mixing and storage.

Thanks for the tip about the bulk barn. Bought a smoker this spring and love it. Now we have smoker Sundays and love it.

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