Hi Everyone Glad to be a member here and just wanted to introduce myself and say Hi and share with you what your tips and insight helped me to do this weekend.
My First Forum post here on SMF.
My Pork Loin and Baked Beans I did this weekend.
Pork Loin Before Smoking..
Pulled and Wrapped it tight to let it rest.
Side Dish of Baked Beans...
Sliced and ready to serve.
Better picture of moist and tender deliciousness.
Turned the flash off to get a better picture of the smoke ring.
I want to Thank Everyone on SMF for their posts on these forums, Because of you and your knowledge I have improved my smoking skill set.
I couldn't have done this with out your help.
Quick rundown on the Pork Loin.
4 lb Pork Loin
Trimmed the extra fat, didn't have much to start with.
X scored the top, just enough to break the surface.
Dashed it up with some herbs, very lightly and into a bag to set 12 hrs.
Added 1/2 bottle of Italian dressing to the bag, 12 more hrs.
Fired up the MES smoker the next morning, preheated to 225.
Put the Cherry water soaked chips on.
I put a VERY light coat of Grill-mates pork rub on.
Covered the top with Maple Bacon.
Put it on a rack above a shallow foil pan.
Soon as the smoke started put the Loin on with sterile probe inserted.
Spritzed with Apple Juice about once an hour.
Pulled it when it hit 147.
Wrapped tight and let it set in the towel packed cooler to finish.
Left the probe in and watched the temp rise.
When it hit the peek (9 deg) and then fell back to 5 deg under pulled temp I pulled it out of the cooler and let it set for 15 min more on the counter with a couple of holes in the foil before slicing.
That’s about it, that’s how I do it and what works for me.