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Pork loin today

post #1 of 4
Thread Starter 
It's been a long no smoking winter here in Iowa, but today the outside temperature is high enough for me to fire up the WSM.

I started with around a 9.5 lb pork loin that I picked up from Sam's Club. I cut it and half and put it in a brine overnight.
Brine consisted of:
pickling salt
maple syrup
peppercorns
garlic powder

This morning I coated the loin with the following seasoning.


The temperature is set at 250 degrees and am using hickory chunks. Here is the meat just after throwing it on.


I'll try to post more pictures throughout the cook.

Thanks for looking.
post #2 of 4
Thread Starter 


I took them off 4 hours later. Internal temp of 160. I know pork doesn't need to be taken that high, but something about a pink color in pork turns seems unappetizing to me. Now double wrapped in aluminum foil to rest in a cooler for an hour or so.
post #3 of 4
Thread Starter 


It turned out pretty good. I liked the Ployboys seasoning better, but both were decent. It was cut with a fork tender and pretty moist. I'll definitely brine my loins before cooking going forward. Now to finish slicing and vacuum seal some up for later.
post #4 of 4

Looks tasty, great job  points1.png

 

Gary

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