fitswell
Newbie
- Aug 24, 2009
- 5
- 10
Smoked a pork loin. Check this out under brisket and pork loin weekend for entire smoke. This is an old recipe that my family takes pride in. The loin is rubbed with equal amounts of garlic salt, pepper and rosemary. I use apple and hickory chips for smoke. On the hour I spray the loin with apple juice and olive oil which creates a glaze that is out of this world. Wish I had more pic's but you'll get the point.
Nice smoke ring.
Moist and tender, that's all you can ask for.
I pulled this loin at 160 degrees, I would normally pull at 155. I let it sit for an hour to let the juices redistribute. The flavor was awesome, it was tender and juicy.
Nice smoke ring.
Moist and tender, that's all you can ask for.
I pulled this loin at 160 degrees, I would normally pull at 155. I let it sit for an hour to let the juices redistribute. The flavor was awesome, it was tender and juicy.
