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.
PIT masters
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Elliott in GA
Well-known member
Equipment
LX 2610SU w/535,LP RCR1860,FDR1660,SGC0554,FSP500, DD BBX60005
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.
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
Well-known member
Equipment
LX 2610SU w/535,LP RCR1860,FDR1660,SGC0554,FSP500, DD BBX60005
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.