PIT masters

[skeets]

Pit Masters, I have a nice pork loin I want to smoke but I dont want to do the old standard hickory and salt brine. Something new and exciting, from someone that has done it. And something a bit different for pork belly too.

 

[Elliott in GA]

Turn the Pork Belly into Burnt Ends - lots of recipes/youtubes on the net. They all yield something similar.
I made Burnt Ends with a thin cut brisket last week. Being from the South, pork BBQ always tastes better to me.

 

[Elliott in GA]

As answers are not flying in, you could make the pork loin (better if the bones are still attached) like reverse seared pork chops. Slice the loin into medallions or chops, and then smoke them for a couple of hours. Afterwards, you sear and finish them on a regular grill. I have done 1.5-2 inch thick chops that way. They have a smoke flavor, and they remain juicy. Good luck.

 

[skeets]

Now that sounds good!
I was kind of hopping for a little different rub and maybe a different kind of smoke that someone else has done

 

[Elliott in GA]

Well, I am a salt and pepper smoker for most things, but here are two rubs that I use:

Pork Ribs = 1TBS cumin, 1 TBS paprika, 1 TBS garlic powder, 1 TBS onion powder, 1 TBS chili powder, 1 TBS brown sugar, 2 TBS salt, 1 TSP cayenne pepper and 1 TSP pepper - coat the ribs, and let them sit overnight wrapped in plastic in the frig.

Chicken Wings = 1 TBS salt, 2 TSP pepper, 1 TSP garlic powder, 1/2 TSP tumeric plus make a glaze of 1/2 stick of butter, 1/4 cup of honey and 1/4 cup of Cholula (less for less heat) Smoke the wings for about 2 hrs then high heat/regular grill for 15-20 minutes to crisp them while applying the glaze