Baby’s first smoke ring
After successfully assembling my smoker Saturday — without ruining my new manicure, no less — it was just begging to be used. How could I say no to Terrence Howard, even if I had no idea what my inaugural meal should be?
But my decision was made for me by the display of gorgeous pork loins on special at my local grocery. I brought home the smallest specimen (EIGHT POUNDS), cut it in half, and went to work.
When I was first thinking of getting a smoker, I bought Backyard BBQ: The Art of Smokology by Richard W. McPeake to get some idea of what I’d be in for. This book covers it all — from buying a smoker and building a fire, to recipes for rubs, marinades, mops, and sops (and the difference between the last two). Despite the glaring spelling errors throughout, I’d definitely recommend it if you’d like to learn more about the art of smoking from someone who’s been on the circuit for a while. McPeake’s recipe for a honey-bourbon marinade made my mouth water, so I let the four pounds of porky goodness soak in it for about 18 hours.
As it turns out, controlling heat in a charcoal smoker is just as difficult as I expected. Allowing the thermometer to hang into the water pan for a few minutes didn’t help with getting an accurate reading at first, but even though the pork loin ultimately cooked at a higher temperature than it should have, it absorbed plenty of smoke flavor. I mean, really, just look at the lovely smoke ring in the picture! It was just as juicy and flavorful as it looks, too, and was delicious with a little Dijon mustard and fresh corn on the side.
Next up: Mustard-glazed ribs. They’re supposed to cook at a higher temperature than the pork loin, so I should be more successful with them.
recipe after the jump
