Pork loin was off the hook!

Discussion in 'Pork' started by paramed214, Mar 27, 2015.

  1. paramed214

    paramed214 Newbie

    Smoke a 5 pound pork loin today and it was great. This was my first one and thanks to all the posters out there. I took all the tips and put them to use.

    1. Nice dry rub applied


    2. Smoked with Apple and a little hickory to IT of 145

    3. Wrapped and let rest. Sliced and very moist, fork tender, nice crust, and balanced smoke flavor. Was very pleased. Can not wait for left overs.


    Many thanks to all you guys. This forum makes life so much better!
     
    oldschoolbbq likes this.
  2. bigd3077

    bigd3077 Meat Mopper

    Looks very good. Nice job!
     
  3. tiki guy

    tiki guy Smoking Fanatic

    Looks great¬†[​IMG]
     
  4. beers-n-bbq

    beers-n-bbq Fire Starter

    At what temp did u smoke it and how long at that temp? Planning on doing one just trying to get an idea on time so i can plan accordingly
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Medic , great job on the Loin. Looks great , and juicy too. . .[​IMG]
     
  6. rmmurray

    rmmurray Master of the Pit

    Love it! Can't go wrong with a good pork loin. I bet the apple just amped up the flavor. My mouth is watering and I'm still full from dinner.
     
  7. paramed214

    paramed214 Newbie

    I smoked it at 235 and to a IT of 145. Pulled it, wrapped it and let it rest. I was more concerned about IT. To give you idea for planning it took about 2 hours to reach that temp. You can search pork loin and find a wealth of information.
     
  8. Nice Job

    Gary
     
  9. twoalpha

    twoalpha Smoking Fanatic

    Looking good. Thanks for the post.
     
  10. beers-n-bbq

    beers-n-bbq Fire Starter

    Thanks, yea i got a maverick im gonna probe it withi was just curious of the time cuz i want to do it after work on friday
     

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