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Race day pork loin
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Thread: Race day pork loin

  1. #1
    Senior Member Chili Head's Avatar
    Join Date
    Aug 2013
    Location
    East central Illinois
    Posts
    203

    Race day pork loin

    My inaugural cook on the new stainless drum is a piece of pork loin I had left over in the freezer. So why not smoke it up for the nascar race today and have a smoked pork loin sandwich with some homemade mustard based Carolina sauce.
    The first thing I noticed with the stainless drum is the temps don't fluctuate as much when taking the lid off as they did with my other drum. With the old drum I had to be quick getting the lid off and on or temps would really go up fast. With this one the temp actually went down when I removed the lid.
    That's cool!
    Ok here we go. I got up early and fired up some kingsford blue.
    I rubbed the loin with some homemade rub I got from a guy I work with. It tastes a lot like head country. I put the lit coals and some apple wood chunks along one edge of the basket and the loin went on the opposite side. I let it cook for three hours then foiled it with some parkay, more rub and some apple juice. I let it go another couple hours then out of the foil and let it ride another hour while basting every 20 minutes with the liquid from the foil.
    Man the loin came out GOOD.
    I'm liking this drum! It's very steady with the temps and easy to manage.
    I love this kit BP!

    Here's some pics.




  2. #2
    Member
    Join Date
    Feb 2014
    Location
    San Bernardino National Forest
    Posts
    76
    That'll work. I sure hope that plate is for me

  3. #3
    Member DrumDumb's Avatar
    Join Date
    Apr 2015
    Location
    West Michigan
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    66
    I like the look of that sauce. Of course the pork looks fantastic too.....

    Damn. I hungry again.

  4. #4
    Administrator
    Join Date
    Jul 2012
    Posts
    969
    great the stainless I think has a dash of infrared going for it too

  5. #5
    Member
    Join Date
    Feb 2014
    Location
    San Bernardino National Forest
    Posts
    76
    I did notice that my temps ran higher on my first couple of cooks but now they have ran lower on the same settings. I attribute that to the seasoning building up on the inside of the drum.

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