Sub...

[wolgast]

Smoked a loin(flavour brined for 3 days)...Really simple but good!


Sliced thin!


Added to a fresh bun:


Made a sauce ...Mayo/ketchup/vinager/capris/chopped cucumber..Simple but Good!

[Duke]

That sub looks fantastic Wolgast!

I am so glad you decided to post some cooking photos with us. Your pictures are perfect as usual. Our cooking photo area isn't as busy as the tvwb's but guys like you can be of great help in that area. Please keep sharing them with us.

Hat's off to you my friend!

[Jeff]

Welcome to our site Wolgast.  I remember you from TVWB site.  I remember your great photos and awesome creations.  This one is no different.  Great pics and good looking sub!  Hope you have fun here!

[Craig]

Now THAT is a sub!! Looks very good!

[glrasmussen]

Great looking Sub! Care to share the brine, I have been hesitant to brine pork. Have always dry rubbed.

Welcome!

Greg

[1buckie]

Wolgast !!!

Nice pork sammie....
Thick, heavy sauces are where it's at !!!!

Thanks for posting up.....

[Troy]

Stunning. The photos really capture the moistness of the meat and the flakeyness of the bread.

[Ted B]

Is that your meat slicer?  I want one of those in the worst way.  Sub looks awesome now Im hungry time to go eat.

[HankB]

That looks great. Pork loin is so hard to get juicy because it's so lean. Looks like you solved that problem.

[SmoothSmoke]

I'd hit it that! 

[wolgast]

Ty ppl!

glrasmussen: The brine is a simple 321 (3 liters of water..2 dl salt...1tablespoon sugar) My wife(Emilie) added garlic/bay leafs/white pepper and so on. Cant say we tasted any of it. But a simple brine works great with any lunchmeat. This is only to get an even saltiness to the meat...The flavour just as you said commes from the Rub´n´smoke. This is a 6 pepper mix from Penzy´s!(California pepper..Awesome stuff)

Ted : "Is that your meat slicer?" - Cant answer that i might get in trouble!(FBI) Its a cheap Bosh model...But it works good for my lunchmeat cooks.(its a pita to clean though)

Hank: I hear that often and its far from true. I also hear that low temps with a lean meat is not the way to go...Guess what! Low´n´slow makes it moist from edge to edge and the done window is alot bigger(Internal 140f-150f) This was pulled @ 140f. Over 150 it will start to dry out.

[G]

WOW...that looks amazing...both the food and the photos.

Wolgast, welcome to the club.  I remember marveling at your food posts at TVWB.  Keep 'em coming.   

[mike.stavlund]

You're making me hungry, Wolgast, and I just ate a big breakfast!  The photos/food are stunning.

Can I ask what temp you smoke that loin at?  And do you use any smoke wood?  It looks like the outer crust is not to barky. 

I love to use brines on pork for all the reasons that Wolgast mentioned-- most especially the way it gets the salt nice and even all through the meat. 

[wolgast]

Mike: Temps im not really sure about. A small fire with the bottom vents closed 3/4´ds and the top 90% opend. Guess it was around 250-275. Dont have a dome thermo.

Wood: A Mix of mesquite and oak.

About the crust: This is a simple 6 pepper mix. And im not rly looking for a bark on my lunchmeat. If i did i would add sugar.

[Golly]

great cook up, meat looks amazing
you have sweet lunches
great photography love the close up of the bun with the meat hanging out