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First Pork Loin on the Treager

post #1 of 13
Thread Starter 
Took a very simple recipe / method but added a twist!
Injected the loin with an apple juice and maple syrup mixture. Then put on a sweet and spicy mustard, Stubbs pork rub (that's all I had), brown sugar and salt. Wrapped and refrigerated. Took out after a couple hours and let sit for a bit longer.

Put on the Traeger for an hour smoke, then cranked up the heat to 225.

Total cook time about 3.5 hours.


Overall super juicy and moist. Great flavor.


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Edited by calgarycraig - 4/16/16 at 10:43pm
post #2 of 13
Thread Starter 
post #3 of 13
Thread Starter 
post #4 of 13

That loin looks great.  What IT did you take it to?  I generally pull mine between 138 and 140*

 

Gary

post #5 of 13
Thread Starter 
Hi Gary. My plan was to take it off the grill at 148 degrees ( used a thermapen), but ended up talking to my neighbor and ended up pulling it at 152 degrees. Probably ended up on the medium side, but was still pretty juicy.
post #6 of 13
Thread Starter 
Ooopps just noticed I spelled Traeger wrong in my initial post!
post #7 of 13

That loin looks amazing!  points1.png

 

Mike

post #8 of 13

Nice job still looks moist so points for you. And remember no BSing with the neighbor while cooking LOL

Richie

 

:points:

post #9 of 13
Looks very moist for going over you target temp! drool.gif
post #10 of 13
Thread Starter 
Thanks guys. They were even tasty today for lunch. Funny thing about my neighbor - he was bbq'ing quarter chickens (gas) and started a friggen grease fire in his bbq. It was incredible. You should have seen the black smoke! I had no choice but to be distracted 😀 That is what screwed up my temp!


Have a great week gentlemen!
post #11 of 13
Quote:
Originally Posted by calgarycraig View Post

Thanks guys. They were even tasty today for lunch. Funny thing about my neighbor - he was bbq'ing quarter chickens (gas) and started a friggen grease fire in his bbq. It was incredible. You should have seen the black smoke! I had no choice but to be distracted 😀 That is what screwed up my temp!


Have a great week gentlemen!

My co-worker did the same thing last weekend.  He's asking me for ideas for dual smoker/grill charcoal and gas.  I suggested getting a good grill and a good smoker.  Not something that might be able to do both.

 

Mike

post #12 of 13

Nice smoke, thanks for the injecting idea.

 

Points to you, Craig.

 

Disco

post #13 of 13

Nice job, Craig!

 

The loin looks perfect!

 

Al

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