Old smoker excited to be a part of this great forum!
I have access to a convection oven which has a smoker insert. The temperature, humidity, and fan speed are all adjustable. I was asked to smoke a pork loin. Any suggestions on technique/rubs/marinades? Any help would be greatly appreciated.Thanks in advance.
A.K.
I’ve used various recipes and rubs for pork loin - one way I’ve done it that was top notch was to stuff it with canned apple pie filling and top with some more of the apple pie filling and some brown sugar. I always dry brine overnight too, with salt or with whatever rub I want to use.
For technique - pork loin is best cooked to 140-145 at the most, otherwise it is dried out. If you pull at 140 internal temp, carry over cooking will take it to 145.
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Roll fillet it, stuff with crawfish, diced jalapenos, jack cheese, and boudan. Roll back up, and coat I Cajun seasoning. Wrap in the sliced bacon and smoke with hickory at 225° until 135° remove and let carryover take it up to 140-145°. Then let cool back down while you crank the pit up to 500° convect with no water, no smoke. Put back in oven for about 10 minutes to crisp the bacon (maybe less). Remove slice and serve with grits. Cook directly on the racks with the pan below to catch drippings.
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