Thanks guys. This loin came out way better than my last one. Demos you were right it was done a lot faster than I was expecting. It only took about an hour and twent minutes to hit 145* IT at about 275-285. I only did half and it plenty. We had plenty to freeze for later. It didn't have a huge smoke ring but it had a nice smokey flavor. The red chile rub was great. The best part was how moist it was. I injected it using Mapels method excep I add some red chile powder to the injection.
Thanks for all the help. You guys helped make my moms pork loin a huge success.
I didn't get many pics, but here are a few I got before I froze the leftovers.
Thanks for all the help. You guys helped make my moms pork loin a huge success.
I didn't get many pics, but here are a few I got before I froze the leftovers.