My loin is cured and ready to be soaked

Sooner Egg · October 2009

let's hope this one turns out better than my first attempt at BBB, used a small loin roast that I believe I soaked too long and used too much smoke, I used apple chunks so this time I'm trying hickory chips and not as many.....with the exception of way too much smoke flavor and not enough saltiness, I would say it turned out decent, looked great but was too smokey and not salty enough

SoonerChris · October 2009

I really need to try this. Michael, you going to go to the "Outlaw" fest in Plano?

Sooner Egg · October 2009

I really wanted to do it but I'm going to be on a project in San Antonio the next 4 weeks starting next week Monday....about the only days I will have free for the next month will be Sundays.....but I am definitely going to do the OKC Fest next April

Misippi Egger · October 2009

Michael,

Hickory will give you a stronger smoke flavor than apple wood. Might just try half as much apple wood.

How long did you soak after the cure? Sounds like you soaked too long for the size of the loin.

Good luck, and let us know how it works out?

Sooner Egg · October 2009

I soaked 2 hours but now I'm thinking I should have soaked for an hour tops, I'm going light on the hickory I think I used way too much Apple chunks

My loin is cured and ready to be soaked

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