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Warm Weather is Here - Jeff's Pork Loin to start the Season

post #1 of 7
Thread Starter 

Warm weather has finally arrived.  I spent the weekend cleaning up the Summit and WSM and thought it was time for a quick smoke.  We had just thawed a pork loin from the deep freeze when Jeff's weekly email hit - why not??

 

 

Maple syrup and rub on, just waiting on the WSM:

 

 

 

Fresh off the WSM, only 1.5 hours for about 5.4 pounds of pork loin:

 

 

 

 

 

And the plated view with smoked sweet corn:

 

 

 

 

Happy Spring All!

post #2 of 7

Great looking spring day meal Briggy.  Thumbs Up

post #3 of 7
Thread Starter 
Quote:
Originally Posted by One eyed Jack View Post
 

Great looking spring day meal Briggy.  Thumbs Up

 

Thanks Jack, happy to be smoking in warm weather again!

post #4 of 7
Thread Starter 

Simple leftover idea but wow were these good:

 

 

post #5 of 7
What internal temp do you take a loin to? Doing my first today 2.5 lb center cut loin
post #6 of 7
Thread Starter 
Quote:
Originally Posted by PatG View Post

What internal temp do you take a loin to? Doing my first today 2.5 lb center cut loin

145 IT then rest in foil for 20-30 minutes before cutting.   Good luck on the loin today!

post #7 of 7
Quote:
Originally Posted by Briggy View Post
 

 

Thanks Jack, happy to be smoking in warm weather again!

 

Yup;  I am always happy to see warm weather come back around.  I did use the cold weather to good advantage smoking plenty of cheese this past winter but I sure did see a few cold days in the barn where my smokers live.

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