Finally, Pork Loin from the 4th

Discussion in 'Pork' started by smokeamotive, Jul 10, 2009.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    Now that I've got the pic thing worked out, here some pics of my Loin from the 4th.
    I started by putting on my own dry rub, ( it has at least 17 ingredients) and wrapped it up overnight.
    Pic of Loin ready to go on the smoker.

    Put on smoker for @4 hrs at 225-250 deg.
    On the smoker


    Cooked until internal temp was 155 deg then put on the Mohagany sauce and left for another 30 min then took off and rested for 15 min. then served. Sorry I don't have any pics of the finished product but I had 15 hungry people diving right in and before I could get the camera POOF it was gone. They all loved it. It was fork tender and juicy and I got alot of compliments on the sauce. They thought the Mohagany sauce was Da Bomb.
    My attempt at the TBS
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    i'm sure glad you had a good smoke. If all the patrons were happy then you were definetly The Man. good job and take more pics. Just tell everyone the meat has to rest for a few minutes. that the excuse I use and it works.
     

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