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My First Pork Loin

post #1 of 17
Thread Starter 

I brined it for about 20 hrs, covered it in olive oil and some rub, and threw it on the smoker for 3+ hours.  Pulled it at internal temp of 145 and let it sit for 30 minutes. It was great, super juicy.  Here's the Q-view:

 

 

 

Of course I had to make some sliders...

 


Edited by jeffed76 - 8/2/13 at 7:11am
post #2 of 17

drool.gif

Looks great. Nice smoke ring.

Happy smoken.

David

post #3 of 17

At what temp were you smoking and what wood did you use?

post #4 of 17
Your making me hungry!!!
Nicely done.
post #5 of 17

Sandwiches look out of this world!

 

drool.gif

post #6 of 17

Great smoke ring....love me some pork loin!

post #7 of 17
Thread Starter 
Quote:
Originally Posted by flounderhead View Post

At what temp were you smoking and what wood did you use?
I smoked it at 225-240ish. When the temp would get to high I sprayed the loin with apple juice and cracked the lid until the temp got back down. The wood started off as mesquite and I ran out so finished up with apple.

Thanks for the kid words guys!
post #8 of 17
Nice smoke ring sliders looking good i stuffed a loin it was so good.
post #9 of 17
Thread Starter 
Quote:
Originally Posted by smokey bill View Post

i stuffed a loin it was so good.
I think that's going to my my next smoke. What did you stuff it with?
post #10 of 17
Thread Starter 

I think I've found my new favorite breakfast.  

700 

post #11 of 17
Quote:
Originally Posted by jeffed76 View Post

I think I've found my new favorite breakfast.  
700
 

Great looking loin... even better looking breakfast! Yum!
post #12 of 17

Good lookin' loin! 

I've been experimenting and decided to cook the last two as usual the first 3 or four hours, then pulled them and put them in a disposable aluminum pan with a bit of apple juice, foiled them tightly and finished in the oven at 350° for a couple of hours to 200 to 205° so they were as tender as pulled pork.  Made gravy with the Jus and they were knock your socks off good!  Fork tender and very moist.  My new favorite way to do loin!

post #13 of 17
Quote:
Originally Posted by radio View Post

Good lookin' loin! 
I've been experimenting and decided to cook the last two as usual the first 3 or four hours, then pulled them and put them in a disposable aluminum pan with a bit of apple juice, foiled them tightly and finished in the oven at 350° for a couple of hours to 200 to 205° so they were as tender as pulled pork.  Made gravy with the Jus and they were knock your socks off good!  Fork tender and very moist.  My new favorite way to do loin!
I saw your thread on that... I will try with my next go round for sure....
post #14 of 17
Quote:
Originally Posted by webowabo View Post


I saw your thread on that... I will try with my next go round for sure....


You won't be disappointed!  Save the Jus, add some brewed coffee and make a roux with flour and butter to thicken it with and enjoydrool.gif  Hopefully I'll get my new (to me) smoker going before long and won't have to finish them in the oven

post #15 of 17

Breakfast looks great!

David

post #16 of 17
Quote:
Originally Posted by jeffed76 View Post

I think I've found my new favorite breakfast.  
700
 


Great looking breakfast sandwees!!!
post #17 of 17
Thread Starter 
Quote:
Originally Posted by radio View Post

I've been experimenting and decided to cook the last two as usual the first 3 or four hours, then pulled them and put them in a disposable aluminum pan with a bit of apple juice, foiled them tightly and finished in the oven at 350° for a couple of hours to 200 to 205° so they were as tender as pulled pork.  

 

I've got to try this out, sounds amazing!

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