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Pork Loin

post #1 of 2
Thread Starter 

I used my Masterbuilt 7 in 1I used 5.5lbs pork loin cut in half. Applewood rub injected with applejuice and< a small mix of Lawrys seasoned salt in the apple juice. I set my smoker temp to 255 degrees with Weber apple chunks soaked in applejuice and water. Smoke for almost 3 hours flipped the pork loin 1.5 hrs in to get even smoke. I pulled it out with an internal temperature on both at 147 degrees. Wrapped twice in foil and rested for 45 minutes. This is my second time smoking and it came out phenominal.


Edited by tank1919 - 1/3/14 at 12:40pm
post #2 of 2
Thread Starter 

I love this method now doing it two times in a row. Because I have two toddlers and a busy schedule. So this leaves us leftovers for the week and seeing that some people dont like the pork at this low of temparature I feel that it saves a little more moisture and so when you do re-heat it it has a lasting juicieness!

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