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Pork Loin Roast

post #1 of 8
Thread Starter 
Rubbed down with brown sugar and mustard. Smoking with Applewood chips, should get 8 hours. After which I'll shred, add BBQ and smoke another hour.

or two.
post #2 of 8

Looking Good.

Just a suggestion Pull that bad boy at 142 (carry over heat will bring it to a safe IT of 145) and foil and wrap and slice, save the Butts/Picnics for pulling,

 

Keep us posted

post #3 of 8
Thread Starter 
After 6 hours; shredded, in BBQ and back on the smoker. 2 hours till dinner :-)
post #4 of 8

That is a different looking loin. Looks more like a butt to me. But it looks good!

post #5 of 8
Thread Starter 
I'm still working on identifying each cut, good chance it was mislabeled at the store.
post #6 of 8
Thread Starter 
The finished product, a Fantastic sandwich!

post #7 of 8
Quote:
Originally Posted by CarbonFiber101 View Post

I'm still working on identifying each cut, good chance it was mislabeled at the store.

Usually when pork is labeled as a roast, it is usually a butt.  Based on your pic, it looks like you got a butt.  Maybe the store got some loin meat in their cut and labeled as such.

post #8 of 8
Quote:
Originally Posted by CarbonFiber101 View Post

I'm still working on identifying each cut, good chance it was mislabeled at the store.

 

 

 

 

Loin'

 

 

  • Loin

 

 

 

  • Butt double pack

 

 

  • Butt

 

 

  • Same Piece as above (Butt) this is the Fat Cap side

 

 

  • Picnic, skin on

 

 

  • Picnic Left/ Butt Right.

 

 

Hope this Helps

 

:points:

 

 

 

 

Quote:
Originally Posted by Red Dog View Post
 

That is a different looking loin. Looks more like a butt to me. But it looks good!

 

Good catch, I didn't even notice that.

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