MCS again....pork loin

[Nuke em]

Last Sunday I was at the super market and noticed pork loins on sale. I walked away....till today. Now I have 2- 9 lb loins in my extra fridge(glad the better half is not home she's in Cali. Been banned from buying more meat till I cook all the steaks and etc is outta the freezers. (Always be prepared ya never know who might come over).
My question is how to smoke em for this weekend? Gotta do it before she gets back. Anyone have a Good rub? Marinade? Tacos? Was thinking bout cutting em in half or 1/3's and using different types of flavor on each. Posted awhile ago bout craving for tacos.
another question.... Go for 145 degrees until done or take em up to 203 for a pulled version? Would 203 (like a shoulder) work or would they end up like a shoe that my dog chews on? And yes I'll get some pictures. I sorta wanna surprise her when she gets home. (Or she'll surprise me with a skillet upside the head...again). My motto is ....look what the smoker and Meathead made me do for you honey. Isn't that nice of em? Can't blame it on the dog anymore.... He has his shoe.

[Nate]

Inject with apple juice or favorite injection (optional)
Slather with horseradish mustard (optional)
Rub your favorite rib rub or Memphis dust
Wrap in bacon basket weave (optional)
Smoke till internal temp 145
Slice
Put on bread and make sandwich (optional)
Eat and enjoy (mandatory!)

[Nuke em]

Thanks. Okay that's one down....5 more ta go.

[CandySueQ]

Get a sharp knife and start "unrolling" that thing. You want to end up with a slab of pork about 1 inch thick. Make up pork stuffing with cornbread (the box stuffing stuff works just fine), diced apples, raisins, celery, parsley and onion. Moisten with apple juice or your favorite liquid. Any mix of stuff is durn good! Spread on the slab, roll it up and tie with twine. Smoke it until the pork in the center reaches safe temp. Slice and serve or slice, vacuum seal and freeze. This is one of my favorite things to put in the freezer to sous vide for supper. Your wife and guests will think you slaved over this! Serve with Meathead's "Change Your Life Red Wine Sauce" and it will.

http://amazingribs.com/recipes/other_fun_sauces/rich_red_wine_sauce.html

[ecowper]

THIS is one of my favorite things to do with pork loin.

[Potkettleblack]

Silce 1.5" thick, treat like pork chops (by which I mean, 2 hours in blonder brine, rub with MMD, smoke at 225* to 135-140 IT, glaze with 50:50 maple syrup/sherry vinegar + dashes of tabasco, take to 145 IT, and profit.

[ecowper]

Do what Potkettleblack calls for, except glaze with Meathead's Columbia Gold BBQ sauce :-)

[ecowper]

Also, I would not try to take to 203 and do a pulled version. Loin simply doesn't have enough fat and collagen in it to do that with.

[Potkettleblack]

Seconded. Do not take over 145 unless you enjoy cardboard

[Nuke em]

Cool. That's 4. 2 left. I read meatheads article in loin with stuffing. It give that a shot. Who's next. Let's get crazy. I have 4 types of dried chilies I can rub it with. Wonder if cow crust would work. Any suggestions? They don't call me skillet head fur nuttin

[Huskee]

Weird, I bought a half loin just a few hours ago and it's wet brining now. I cut half of it up into loin chops, 1" - 1.5" or so thick and the other half will be smoked as a roast. In either case I like to wet brine, smoke indirectly hot at 325ish, up to 145. Half the time I do garlic powder, fresh coarse pepper, and Herbs de Provence (or Meathead's S&G, or anything similar)...and the other half the time I do Memphis Dust or my rib rub or similar. Tonight I'm thinking of using my Texaspepperjelly.com Peach pepper jelly.

[GBA]

Yum, I also cut thinner and pound with meat hammer make cutlets for pan frying, excellent sandwiches topped with your pepper jelly, wash down with bev.

[fuzzydaddy]

I like stuffed pork loins or cut into chops. Bacon wrapped is really good, which an excuse to post this photo.

[Potkettleblack]

Cubed up, might make a decent chili with tomatillos.

[Nuke em]

Looks like imma going to be calling over the neighbors again this weekend with 18lbs of meat

[HorseDoctor]

Turn some into Canadian bacon and make your wife Eggs Benedict. Maybe she'll see the method to your madness.