First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today...
Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video.
Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....
Approx 50 minutes or internal temp reaches 140-160.
3 tbsp dark brown sugar
2 tbsp paprika
1 tbsp kosher salt
Dash of garlic powder
Dash of crushed rosemary
Dash cayenne pepper
Dash of seven pepper medley
(Save a little bit for the glaze later)
Now the fun part. It's one of my favorite ways to top any pork loin.
Bourbon marmalade glaze:
1 shot bourbon
Top half of a jar of orange marmalade
Splash of worsteschire sauce
Splash of teriaki sauce
1 tbsp of Country Bob's or BBQ sauce(dont over do it here)
And a dash of left over rub
In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off.
This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor.
did a homemade tropical island style rub on these today and it was a very good rub but I still feel like there was something missing to take it over the top. still can't put my finger on it. guess I'll have to eat a few more later on and then let me my mind work on figuring out what was missing. It might just be that I didn't give it long to marinate, only a couple of hours. Perhaps if I went for 12 hours or over night that might be the thing that I found lacking. don't mind the state of the grill. I did a complete burn off after this cook and now it is clean as a whistle.