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I seared it at the beginning and then slow roasted it for a little over an hour. Here's a Cajun Pit Beef that I did on the Big Green Egg a long while back. Season with salt and pepper or salt and more Cajun rub.
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#Char broil smoker recipes pork loin plus#
Just mix 2 Tbsp flour and 2 Tbsp butter in a medium skillet then stir in the pan drippings plus extra beef stock as needed to make your gravy. Save the drippings and you can use that to make a Cajun gravy. You can see that it took right at 1 hour, 26 minutes took cook on the Pit Barrel Cooker.įor other cookers, a roasting rack and pan combo works the best. Note the 149 max temp in the upper left of the ChefAlarm - that occurred when the probe was out of the meat, this roast never got above 135☏ even after resting. It keeps the surface moist and builds additional layers of flavor. Regardless of the cooker you are using, this is a good example of when to spritz with the stock and butter solution. Just hang the roast from one of the hooks. I have a follow up post covering the changes of this This particular time, I cooked the roast on the new design of the Pit Barrel Cooker. It may seem like a lot but that flavor is going to be in small doses once sliced. Just season the roast until it is covered heavily on all sides. But if you buy it from a wholesale club, it is likely going to require a good bit of trimming. If you get your beef from a butcher, it will probably already be trimmed. Using the bold flavors in the rub and injection add to the eye of round but don't cover anything up. Slice thinly with a sharp carving knife and store refrigerated.Then wrap it in foil and refrigerate it overnight or at least 8 hours. Allow the beef to rest for 15 minutes.At 275☏ the roast should take about 90 minutes to 2 hours, 15 minutes - depending on a lot of factors. Whenever you see the surface of the meat beginning to dry, spritz it with some of the stock/butter solution in the spray bottle. I'll give specific steps for various cookers below. Cook the beef until it reaches an internal temperature of 125-127☏.Wipe off any injection that seeps out and then season the beef on all sides with the NMT Cajun Rub. Put the reserved half of the liquid in the injecting syringe and inject the beef in several places every few inches. Prep the beef - Trim off any excess fat.Strain through a sieve while hot then allow to cool. Bring to a simmer, stirring occasionally, and then remove from heat. In a small sauce pan over medium heat, add the stock, butter, and 1 teaspoon of the NMT Cajun Rub.This Cajun Pit Beef incorporates those two things to make lunch meat way better than anything you'll get at the deli.Įquipment: Injecting syringe, food safe spray bottle, roasting rack/pan (optional) The eye of round also doesn't bring a ton of flavor to the table, so you'll want to use some strong flavors. Beef eye of round is very lean so you only want to cook it to medium rare to keep it tender and a buttery injection can help matters.