What did you inject with? Looks good man.

That's pork, BRC? What cut?

Looks like a loin.

Alotta loin.

Maybe two whole loins?

I'm gonna give this a shot with my spare smokey joe:

http://virtualweberbullet.com/coldsmoker.html

That conversion at the bottom of the page looks like it would be pretty simple and damn effective. They don't really make a good cold smoke adapter for the WSM but this should do a really nice job.

I'd like to do some infused whiskeys.

You got it. Two whole pork loins. I cut them up for practical reason so it fits in my smoker but also so it cooks more evenly and allows the smoke into the meat those critical first two hours.

Looked about like that much. I did a full loin when I made Canadian bacon and split it similarly.

Soy Sauce, a little bit of butter, Worcestershire sauce, Smoked red pepper Tabasco and the rub I put on top of the meat. Putting your rub into your injection is crucial to get that consistent flavor.

I'm sure I'm in the minority, but I don't like the texture of pork loin. Too "spongy"

Thats because you never had mine.:)

:hmmm:

Don't think I've ever heard it described as "spongy."

I wonder if he's talking about tenderloin. I don't know about "spongy" but the texture is unique to other pork cuts.

Side note, I've never smoked pork loin. How does it come out? Is it pulled or sliced? What internal temp?

I put it on 225 for 2 hours and then another 6-10 hours at 175. I've never checked the internal temp. Got myself a fancy thermoter for Christmas. So I'll let you know what it is when I usually pull it off.

It's sliced like prime rib. As you see, I cut it into manageable pieces, Then slice it horizontally, an inch or two per slice.

I got into it because its so easy to do and I've got 30-45 people coming tomorrow. It's cheaper to feed them the pork loin than ribs. It can get expensive to buy ribs or 45 people. I don't want to charge people.

Everyone and I mean everyone says its the best pork loin they have ever had. So, I keep rolling it out for the bigger parties we have at the BRC homestead.

Hey FMB! Did you end up cold smoking anything?