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First smoke here in Missouri with my mes 30

post #1 of 13
Thread Starter 
First off I would like to say this is the most informative site I have ever visited. I started out the year buying everything to process my own deer because of the price of commercial processing going way up as with anything else it snow balled from their and now I have a mes 30 and a maverick wireless thermometer as I wanted to start out little and have been reading through this site while waiting for my rain checked mes at a local tsc to come in and I finally received it. so today I seasoned it per instructions off here and bought a pork loin at SAMS club for my first smoke I meleted butter and mixed in brown sugar and injected it into the loin then coated the outside with the remainder of the mix then applied brown sugar bourbon to the outside and smoked with Apple and hickory chips tonight and boy did it turn out to be the best meat I have ever had.... Thanks for all of the suggestions here is my Q view
post #2 of 13

Welcome to SMF Goodysmeat!  Glad you're here.  That pork loin looks great!  Congrats on a successful first smoke.  When you start hearing others say "this is the best (insert smoked meat here) I have ever had," you will be hopelessly and wondrously addicted to that smoky food transformation device. 


Have fun with the new toy! 

post #3 of 13

 Welcome to the forum. Fine looking loin.



post #4 of 13

That is a fine looking piece of meat good job.

post #5 of 13
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
post #6 of 13

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #7 of 13

texas.gif  Good morning and welcome to the forum, from a cloudy, cool and dreary day here in East Texas. Lots of great people with tons of information on just about  everything.


Looks good to me !




post #8 of 13
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Great lookin loin you made there!!

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #9 of 13
Thread Starter 
So I cut the loin in half last night and we stored half in the fridge in some foil and ate the other half last night... Warmed the other half up tonight and hoping you guys could help with something the skinnier part of the loin doesn't look done to my gf bc it is a little pink... Could you tell me if it was under cooked my IT hit 145 and foiled and sat out for 15 minutes this was the half we are last night

And this is the other half we warmed in the oven tonight
It looks a little pink on the outside would someone please explain... Thanks in advance
post #10 of 13

You can get natural color variations in pork.  Although there is technically no "dark" meat in pork, you commonly see color differences in the shoulder and butt.  I've seen it on occasion in pork loins and tenderloins.  You can tell it is just color variation in the meat the way it is following that line in the loin.  Plus, it is on the outside, not the center.  


There is a PDF available online from the Pork Board if you Google "Color Variations in Pork."  Interesting reading and it is all safe to eat. 


Pink pork is fine as long as the IT was 145F or greater, which you did, so enjoy.  The nasty things don't make it past 138F IT unless you have compromised the muscle before cooking by injecting the meat or piercing it with a fork, then you need to go to 165F IT. 

post #11 of 13
Thread Starter 
So since I injected the loin I shoulda brought it up to 165 and not to 145?
post #12 of 13

That's the wise choice, but your insides would know by now if there were problems.     

post #13 of 13
Thread Starter 
Well I will know for next time thank you very much
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