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Pork loin was off the hook!

post #1 of 10
Thread Starter 
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



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


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.




Many thanks to all you guys. This forum makes life so much better!
post #2 of 10
Looks very good. Nice job!
post #3 of 10

Looks great :drool:

post #4 of 10
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
post #5 of 10

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

post #6 of 10
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.
post #7 of 10
Thread Starter 
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.
post #8 of 10

Nice Job

 

Gary

post #9 of 10

Looking good. Thanks for the post.

post #10 of 10
Quote:
Originally Posted by Paramed214 View Post

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.

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
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