Working on a New Flavor Profile for Pork

[MattBPS]

I've been doing ok at comps with my pork ribs and butts, but I always hear people talking about their recipes starting to not score so well after a while...so I figured I'd start working on a new recipe for when that time comes....

Here is the pork loin on the Memphis Pro, hangin' out with some smoke.

All done, rested, and sliced!


I'm really liking the flavor profile as well as the color I'm getting from this new recipe. I still think it needs a bit more sweetness to it. Thanks for looking!

 

[SeenRed]

Looks mighty good from here! I'll have a taste!

Red

 

[Meat Man]

We love to do pork loin on our smokers. Looks great.

 

[cowgirl]

Matt that looks excellent!!

 

[Xylosmoke]

Wow! That's great, Matt!

We're certainly giving it a 9 for appearance at this table.

 

[TentHunter]

Judging by the crust you got, I bet that would make one heck of a bark on a pork shoulder.

 

[ShellyBPS]

Mouth watery!! Your a great cook Matt!

 

[Big Poppa]

yeah baby nice work matt

 

[Chili Head]

Looks delicious Matt!

 

[killerq]

looks awesome...i do a jalapeno cream sauce with my tenderloin..love it