I'm about to say "no more pork loin attempts"
I've tried cooking 5 or 6 different loins on my Memphis, and while they have come out OK they have never blown my mind like chicken, steak, ribs, shoulder, etc... The loins stay tender and juicy but the flavor is just plain old boring and all around blah, no matter what rubs or sauces I throw at them.
Smoking at 250*, pulling at 150* internal. Let sit 10 min, then cut into medallions.
Should I be injecting? Marinating for more than 6 hours?
I smoked 2 loins yesterday; the first one (w/yardbird and carmelized BBG #1 red sauce) was barely passable after 3 pieces so I decided to try again. The second loin (w/ pete's firehouse & drizzle of apple juice) had me take a few bites and then pitch it in the trash - downright terrible. My wife and the two pups took a few sniffs at the first attempt but when the dogs won't even touch attempt #2 you know it's bad.
I will be redeeming myself with spatchcock chicken tonight...
I've tried cooking 5 or 6 different loins on my Memphis, and while they have come out OK they have never blown my mind like chicken, steak, ribs, shoulder, etc... The loins stay tender and juicy but the flavor is just plain old boring and all around blah, no matter what rubs or sauces I throw at them.
Smoking at 250*, pulling at 150* internal. Let sit 10 min, then cut into medallions.
Should I be injecting? Marinating for more than 6 hours?
I smoked 2 loins yesterday; the first one (w/yardbird and carmelized BBG #1 red sauce) was barely passable after 3 pieces so I decided to try again. The second loin (w/ pete's firehouse & drizzle of apple juice) had me take a few bites and then pitch it in the trash - downright terrible. My wife and the two pups took a few sniffs at the first attempt but when the dogs won't even touch attempt #2 you know it's bad.
I will be redeeming myself with spatchcock chicken tonight...