The loin is in the fridge getting dry brined. I saw some other examples out there on the world wide interwebs of people smoking with the fat side up. I have a GMG Daniel Boone, so completely indirect heat, and I don't intend to use a water pan. What do you folks think? Fat up or down? Oh, I intend to rub it when it goes on, and use Yoshida's teriyaki glaze during the cook. Honestly, this is my first loin smoke so all comments are appreciated!
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Pork Loin fat up or down?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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