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Here's what I would do...

Posted on: August 7, 2020 at 14:24:10 CT
kmawv8 KC
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In a small bowl combine apple juice, water, salt, and Worcestershire; stir to dissolve the salt crystals.Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.
Season the meat all over with the Traeger Sweet Rub.
Set the temperature to 225 degrees F and preheat for 10 to 15 minutes.
Drape the loin with the bacon slices. Put the roast directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer.
Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. Enjoy!
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pork loin smoker suggestions - meatiger MU - 8/7 14:18:16
     I’ve done the pesto version of this recipe a few - tbluck STL - 8/7 15:26:41
     Inject it and put it in the smoker and smoke it until - Newcatbirdseat MU - 8/7 14:53:06
     i wouldn't do a pork loin - phrejd MU - 8/7 14:27:23
          You're nuts. I do them all the time. Never dry out. - Tigrrrr! MU - 8/7 14:40:24
               you're probably one of those pork steak guys too - phrejd MU - 8/7 14:42:18
                    he probably beats his steak - meatiger MU - 8/7 14:45:58
                         With a Streamlight? - Tigrrrr! MU - 8/7 14:52:35
               What is the recipe?(nm) - meatiger MU - 8/7 14:41:59
                    I'll have to pull it off my PC and TBIM it to you. - Tigrrrr! MU - 8/7 14:51:32
          as long as he doesn't over cook it. But for me, - dangertim MU - 8/7 14:30:48
               with the recipe he listed, he's not really smoking it - phrejd MU - 8/7 14:34:41
                    15 is all? I can easily go to 37. (nm) - kmawv8 MU - 8/7 14:40:46
                         37? At the same time?(nm) - cnk ATL - 8/7 14:47:49
                              i'm sorry cnk. the correct response to that was: "in a row?" - phrejd MU - 8/7 14:49:18
                                   Opps...(nm) - cnk ATL - 8/7 14:51:14
                         slut (nm) - phrejd MU - 8/7 14:41:04
               I wouldn't recommend using it in a German sausage - TigerJackSwartz MU - 8/7 14:31:32
                    RE: I wouldn't recommend using it in a German sausage - phrejd MU - 8/7 14:35:31
          what if wrapped in foil - meatiger MU - 8/7 14:30:37
     Here's what I would do... - kmawv8 MU - 8/7 14:24:10
     which Traeger do you have? (nm) - KCT-BoneTiger MU - 8/7 14:23:34
          RE: which Traeger do you have? (nm) - meatiger MU - 8/7 14:29:45
     just make sure you brine it and don't overcook it(nm) - dangertim MU - 8/7 14:22:01
          you agree with the 145? - meatiger MU - 8/7 14:26:02
               145 sounds right, there should still be some pink - dangertim MU - 8/7 14:29:59




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