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Pork Loin w/ Q-View

post #1 of 14
Thread Starter 

Even as a site sponsor, I felt compelled to do a Q-View, so here goes...


Everybody in the family was in town, so we decided to smoke a pork loin.

We decided to cut it in half so we could do two different flavors of rubs.


We started out by injecting the loin with a Butter Garlic MarinadePork Loin Q-View 1



We injected throughout the loins until it wouldn't hold anymore liquid.

Pork Loin Q-View 2



We rubbed each half of the pork loin with a different rub.  The first one was with Pork Roast & Chop Rub and the second we used Sweet N Sassy Garlic Seasoning.

Pork Loin Q-View 3



We smoked the loins in a Traeger grill with hickory wood pellets.  We tried to keep the temps around 200-225* until we reached an internal of at least 160* in each loin.

Pork Loin Q-View 4



We sliced the finished loins and then did some serious feasting!!!

Nothing tastes better than a home smoked loin!

Pork Loin Q-View 5

Pork Loin Q-View 6



post #2 of 14

Sure came out pretty!  What were the verdicts on the injected/non injected and the two rubs? 

post #3 of 14

Good lookin loin and nice smoke ring!...which was the favorite rub?

post #4 of 14
Thread Starter 

We actually injected both, but I personally liked the one with the Sweet N Sassy Garlic rub better.  It just has a stronger flavor, with a slight touch of heat.  Both still turned out really juicy and tasty

post #5 of 14

Looks awesome PDT_Armataz_01_37.gif

post #6 of 14

Those really look great I too must commend you on the smoke rings! Nice touch on the taters,have done those in some time those will be on the menu for the next outing. PDT_Armataz_01_12.gif

post #7 of 14

Thanks for sharing the Qview!  Great looking lions!  PDT_Armataz_01_34.gif

post #8 of 14


I agree with everyone so far. Thats is one fine looking loin.

post #9 of 14

Those loins look awesome, great smoke ring and looking moist. points.gif By the way welcome to SMF, nice to have you here.

post #10 of 14

Looks great Austin.

post #11 of 14

That looks really good & I agree---Great smoke ring!



post #12 of 14

i've never smoked a pork you trim the fat off the top like a butt or no? how long did those take to cook?

post #13 of 14

good job PDT_Armataz_01_34.gif

post #14 of 14
Thread Starter 
Originally Posted by dougmays View Post

i've never smoked a pork you trim the fat off the top like a butt or no? how long did those take to cook?

I don't trim the fat off.  The fat is going to partly help in keeping the final product moist, and it also delivers a better flavor.  The best flavor from any meat product comes from the fat, and while having a higher fat content may be more unhealthy....I am more concerned with flavor and thus leave the fat on.  

Honestly, I don't remember how long it took to cook.  I am going to guess 4-5 hours, but I don't remember as I don't normally time my cook cycle.  I guess I will have to officially time the cook cycle next time I smoke some loins.

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