Pork loin was off the hook!

paramed214

Newbie

Original poster

Mar 6, 2015

9

12

• Mar 27, 2015

• #1

Smoke a 5 pound pork loin today and it was great. This was my first one and thanks to all the posters out there. I took all the tips and put them to use.

1. Nice dry rub applied

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• paramed214
• Mar 27, 2015

2. Smoked with Apple and a little hickory to IT of 145

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• paramed214
• Mar 27, 2015

3. Wrapped and let rest. Sliced and very moist, fork tender, nice crust, and balanced smoke flavor. Was very pleased. Can not wait for left overs.

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• paramed214
• Mar 27, 2015

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• paramed214
• Mar 27, 2015

Many thanks to all you guys. This forum makes life so much better!

 

• 

Reactions: oldschoolbbq

bigd3077

Meat Mopper

Jan 29, 2015

223

17

South florida

• Mar 28, 2015

• #2

Looks very good. Nice job!

 

tiki guy

Smoking Fanatic

Jul 20, 2011

320

10

Largo Florida

• Mar 28, 2015

• #3

Looks great 

 

beers-n-bbq

Fire Starter

Dec 8, 2014

33

10

• Mar 31, 2015

• #4

At what temp did u smoke it and how long at that temp? Planning on doing one just trying to get an idea on time so i can plan accordingly

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 31, 2015

• #5

Medic , great job on the Loin. Looks great , and juicy too. . .

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Mar 31, 2015

• #6

Love it! Can't go wrong with a good pork loin. I bet the apple just amped up the flavor. My mouth is watering and I'm still full from dinner.

 

paramed214

Newbie

Original poster

Thread starter

Mar 6, 2015

9

12

• Mar 31, 2015

• #7

I smoked it at 235 and to a IT of 145. Pulled it, wrapped it and let it rest. I was more concerned about IT. To give you idea for planning it took about 2 hours to reach that temp. You can search pork loin and find a wealth of information.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 31, 2015

• #8

Nice Job

Gary

 

twoalpha

Smoking Fanatic

Nov 20, 2014

528

203

Lexington, NC

• Apr 1, 2015

• #9

Looking good. Thanks for the post.

 

beers-n-bbq

Fire Starter

Dec 8, 2014

33

10

• Apr 1, 2015

• #10

Paramed214 said:

I smoked it at 235 and to a IT of 145. Pulled it, wrapped it and let it rest. I was more concerned about IT. To give you idea for planning it took about 2 hours to reach that temp. You can search pork loin and find a wealth of information.

Click to expand...

Thanks, yea i got a maverick im gonna probe it withi was just curious of the time cuz i want to do it after work on friday