Smoked Cajun Pork Loin

[Reds Fan 5]

Fun cook tonight. Malcom Reed’s smoked Cajun pork loin. 3 lb pork loin, homemade Cajun rub (wife and son experimented with a Cajun rub few months ago, can’t remember the ingredients—it’s great, though), injected with chicken stock, butter, Cajun rub mix, KBB with pecan chunk on OKJ Bronco, 280
degrees to IT 135 (about 95 mins). 3lb roast was too much for 3 of us so cut some thick chops and froze for later in the week .

Excellent results. If you like Cajun flavor profile I highly recommend this recipe (on How to BBQ right site and You Tube)

[Washblue]

Made for a handsome sandwich!

[Reds Fan 5]

Thanks! It was a great meal.

[bbqLuv]

Me luv Dead Pig Loin. And if summertime, I would pair that with PBR.
Those sammies are looking good.

[Reds Fan 5]

I paired it with a 3 Floyds’ Zombie Dust. As I mentioned in the original post we’ve become huge fans of the plain pork loin.

[fzxdoc]

Wow that looks delicious! I like your injection mixture. Thanks for steering me to the video.

Here's Malcolm's Recipe on his video:

Kathryn

[Washblue]

He could season and smoke that cutting board and it’d be good!

[Reds Fan 5]

fzxdoc, thanks and you are welcome. Thanks for posting the video link. I should have done that in the original post. This is such an easy and fun cook. And really excited about smoked Cajun chops ready to go for a future meal. I couldn’t find creole mustard in our stores up here and used spicy brown as a sub. It’s primarily a binder so doubt the sub makes much difference.

How is your rehab going?

[fzxdoc]

I'm doing OK, Reds Fan 5. Thank you for asking!

Here's the latest update:

https://pitmaster.amazingribs.com/forum/pitmaster-general-discussion/1321313-lucky-to-be-alive?p=1348609#post1348609

Kathryn

[Reds Fan 5]

Hi, Kathryn. Glad you are making progress. Hopefully you’ll be manning the PBC soon!

[LA Pork Butt]

Thanks for the reminder as to how good a pork lion can be. I’ll be watching for them to go on sale. I can usually get them on scale for $1.99#, but they are half as thick as yours. Are yours two thin halves tied together?

[Reds Fan 5]

LA Pork Butt, I bought this at Whole Foods. It was tied in the case and I thought it might be two pieces but it wasn’t. I bought one a few weeks ago there that was about the same size but wasn’t tied.

[LA Pork Butt]

Reds Fan 5 Thanks so much! We have a Whole Foods near by, so I might check it out, but two thinner ones tied together is tempting at $1.99 a pound.

[DaveD]

...injected with chicken stock, butter, Cajun rub mix, KBB with pecan chunk on OKJ Bronco...

Looks like a great cook!! I'm planning a pork loin cook myself for Friday, and I could use a little clarification on the above. Going to go out on a limb and assume that you did not inject any KBB or pecan chunks into the meat but with the other ingredients, did you inject only with chicken stock, or did you mix in some melted butter to the injection? And did you mix the rub into the injection too? I see lots of recommendations to mix in some of the rub one is using on the exterior into the injection (I have never done an injection, this will be my first attempt). Or maybe you injected just with the stock and applied the butter and rub to the exterior? Sorry for the Spanish Inquisition (I realize that nobody expects it), just curious

[Reds Fan 5]

DaveD, thanks! It was a fun cook. We had for dinner tonight the pork chops I cut from the leftover portion of the smoked loin. I was wondering when someone would call me out for my punctuation!

I mixed melted butter, chicken stock, and rub for the injection. Kathryn linked Malcom Reed’s video. I think the video includes his injection mix recipe. This was only the second time I’ve injected anything. It helped with the moisture. I don’t think it enhanced the flavor.

Good luck with your cook.

[DaveD]

Excellent, thanks! Yup, watched that Malcom vid, but my plan doesn't include the Cajun flavors, just keeping it simple this first go-round. Did you use equal proportions melted butter to chicken stock? And did you need to keep that solution warmish, so that the butter wouldn't start to congeal? Thanks again!

[Reds Fan 5]

DaveD, my apologies! I just saw your questions. I wasn’t precise in my injection measurements. In my limited injecting experience it does more for moisture than flavor so didn’t worry too much. I melted the butter in the microwave and injected a minute or two after I mixed the solution. The butter will congeal if it sits too long.