Pork Loin

cycletrash

Meat Mopper

Original poster

Aug 25, 2009

243

13

Ohio

• Nov 8, 2010

• #1

Yesterday , I smoked a loin, I tried a version of the 3-2-1 method doing it ,, I smoked it 2 hours with apple, I then injected it with apple juice and wrapped it tin foil for an hour. I then unwrapped it and smoked til done...pulled it out re-wrap it in foil and place it the cooler with towels.

It was hands down the most moist loin i have ever done..........awesome!!

 

northern greenhorn

Master of the Pit

SMF Premier Member

Mar 11, 2010

1,028

10

McHenry, Illinois

• Nov 8, 2010

• #2

I like the idea, might have to try it, but a...... where's the qview?

 

scarbelly

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Jul 26, 2009

14,315

73

• Nov 8, 2010

• #3

northern greenhorn said:

I like the idea, might have to try it, but a...... where's the qview?

Click to expand...

 +1 here

 

pineywoods

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Mar 22, 2008

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Florida

• Nov 8, 2010

• #4

I've not heard of 3-2-1 for a Pork Loin only for Ribs it seems to me that it would depend on the size of the loin as to how long it would take to reach proper temp.

 

mballi3011

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Mar 12, 2009

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• Nov 8, 2010

• #5

I'm with Jerry and I have never heard of doing a loin like ribs. I'm glad it worked out for you and some Q-view would have been nice to. Now what temp did you take the loin to???

 

Last edited: Nov 8, 2010

coacher72

Smoking Fanatic

Mar 16, 2010

371

14

Pratt, Kansas

• Nov 8, 2010

• #6

Got to see some Q-view next time.

 

I'm like the others, never heard using that method with a loin. But if it works and you and your family likes it that it is all that matters.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Nov 8, 2010

• #7

Same as the others, we need q-view. Sounds like a good idea, but would like to see the finished product.