Hickory Smoked Maple Pork Loin

[welcometomyworld]

Picked one up at Costco about a 7 lb.er and took a crack at smokin' it. Found a recipe on line and gave it a whack. I'll post a link if someone want's to try it. After 24 hr. brine ready to wrap in bacon.
http://www.michigan-sportsman.com/forum/picture.php?albumid=1442&pictureid=8450http://www.michigan-sportsman.com/forum/picture.php?albumid=1442&pictureid=8451all dressed up and some place to go.http://www.michigan-sportsman.com/forum/picture.php?albumid=1442&pictureid=8452Two hours into smoke.http://www.michigan-sportsman.com/forum/picture.php?albumid=1442&pictureid=8453After four hour's ready to pull off.http://www.michigan-sportsman.com/forum/picture.php?albumid=1442&pictureid=8454Ta-Da all ready to chow. This is the larger of the two we ate the smaller one. The smoke taste was awesome, they both had a nice smoke ring as you can see. My only beef with the recipe was the call for pure maple syrup (12 buck's a bottle) to put in the brine and soak the bacon in. We really couldn't taste it in the meat. Other than that they came out great.
http://www.grouprecipes.com/36436/hickory-smoked-maple-glazed-bacon-wrapped-pork-loin.html Here's the link if any one want's to give it a try.

[Spanky]

Nice lookin loins! There are tons of ways to cook loins. Here is one of my favorite ways to cook them.

http://i241.photobucket.com/albums/ff55/Captspanky/stuffedloinhinkles.jpg

stuffing w/mushrooms and sausage!;)

[welcometomyworld]

Thank's Spanky. As a matter of fact that was one of the way's I was thinking about doing my next one. Kinda slice and unroll it eh? I just did'nt know what to stuff it with and the mix you have sound's like a winner to me. My wife took some slice's next door and I just got off the phone with them asking me to tell them the next time I want to smoke some because their willing to buy the loin's if I smoke it and we'll split it.

[wapiti777]

Dam, stole my thunder. Took a freezer burnt loin out Saturday and it got rubbed down with a mesquite rub for an overnight nap.

Made a bacon weave the next morning. On the smoker for about 4 hours. Rest. Slice.

Gone in 60 Seconds once it hit the table. Like you, will try a larger loin next time.

[NEMichsportsman]

Nice looking stuff!!!!

Keep those pics coming...not quite as tasty as samples...but awful nice to look at!!!!