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Sunday pork loin smoked.

post #1 of 11
Thread Starter 

Started off yesterday by rubbing down with mustard then coating with a dry rub let set over night till this morning.

This is when i had it out resting to room temp while i got the smoker ready and warmed up.

Almost done and smelling great.

Cooked it to IT145 let rest covered for 15 min or so.  I sliced it to 1/4" slices served with homemade mac-n-chess and rolls. The family loved it had just enough spice to taste but not enough to leave you burning.

post #2 of 11
Looks delicious...very nicely done! icon14.gif

post #3 of 11
Thread Starter 

Thnks Im far from pro but I do alright i think.

post #4 of 11

What did you rub that with?  It looks like you crusted it.  It looks really good!

post #5 of 11
Thread Starter 
I put a rub on it I found at a local grocery. It did put a pretty good crust on it. By the way it was as good as it looks.
post #6 of 11

If the family is happy,  (Especially Mama), then your golden.


Good looking loin sir.

post #7 of 11

Nice , Fghtfire05 . Very good looking and glad you let us take a look.


Oh, yes , I haven't had the pleasure to say Hello. We hope you stay as a Neighbor Thumbs Up.


Have fun and as always . . .

post #8 of 11

It looks very tasty! What were you smoking it in?

Happy smoken.


post #9 of 11
Thread Starter 
I smoked it in a master built propane smoker. It does ok for me.
post #10 of 11
Thread Starter 
Thanks for all the positive replys by the way. Looking forward to learn as much as I can. I have pretty much taught myself by trail and error and reading online so its nice to be able to pick someone else's brain for ideas and help.
post #11 of 11

FGHTFIRE - About how big was the loin and about how long did it take to smoke?

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