New years. A pair of pork loins.

pr0wlunwoof · Post by **pr0wlunwoof** » January 1st, 2019, 10:27 am

Time to start the year off right.

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towtruck · Post by **towtruck** » January 1st, 2019, 1:09 pm

Mmmmmmmmmmmmmmm!

pr0wlunwoof · Post by **pr0wlunwoof** » January 1st, 2019, 2:12 pm

Nom nom nom

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Post by **Big T** » January 1st, 2019, 2:19 pm

Stewart · Post by **Stewart** » January 1st, 2019, 4:17 pm

Thats a tasty picture right there

pr0wlunwoof · Post by **pr0wlunwoof** » January 1st, 2019, 5:09 pm

INGREDIENTS:
4 to 8-pound pork loin
4 cloves garlic, peeled and halved lengthwise
1 sprig each of fresh rosemary and thyme
1 small orange, cut into chunks
Salt and freshly ground black pepper

BRINE: Brine for 12-14 hours
6 quarts water, divided
1½ cups fine sea salt
1 cup molasses or brown sugar
1 tablespoon ground cinnamon or 2 sticks
6 cloves
4 bay leaves
1 star anise
4 pounds ice

FOR THE RUB:
3 tablespoons olive oil
1 tablespoon fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 to 2 teaspoons fresh grated orange zest

INSTRUCTIONS:
- Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
- Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl..
- Position the rack in the smoker and preheat to 325°F. Season the entire roast with the rub
- Smoke at 325°F. Continue cooking until meat probe thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 2 to 2 3/4 hours for an 7 to 8 pound roast.
- Tent loosely with foil and allow the roast to rest for 20-40 minutes, then carve by slicing 1/2 pieces.

Stand back and watch people be amazed and ask for seconds and want to take some home.

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Post by **Pete Mazz** » January 2nd, 2019, 4:41 am

Dirtytires · Post by **Dirtytires** » January 3rd, 2019, 11:29 am

Looks like a great recipe. Thanks for sharing.

Chromeski · Post by **Chromeski** » January 3rd, 2019, 3:19 pm

Looks great I may just try one

ajfoxy · Post by **ajfoxy** » January 7th, 2019, 4:50 am

Nice

pr0wlunwoof · Post by **pr0wlunwoof** » January 7th, 2019, 9:00 am

It is a nice break from the traditional BBQ recipe and technique. It has a permanent home in the Rolodex.

Mo Smoke · Post by **Mo Smoke** » January 11th, 2019, 4:28 pm

That’s some good lookin Pork bro... so you slice it before you cook it huh. I tried a loin once thinking I could make pulled pork, didn’t work out for that but it was good chopped.

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pr0wlunwoof · Post by **pr0wlunwoof** » January 11th, 2019, 5:10 pm

Sliced after cooking and letting it rest for 30 minutes.

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