Originally Posted by Bearcarver
Must have been the 24 hours of Brining & all the Bacon, because anything over 155° is normally too dry for Pork Loin.
I know this because I use to take my Pork Loins & CB to 160° when 160° was recommended safe temp for Pork. Now since they changed that to 145°, I take mine to 145°--150° IT. Then slice it.
Next time---Pics Please.
A Step by Step would be nice too.
I will take pics next time, but I can lay out the steps here.
After the meat was thawed at 8 am on Tuesday I vacuum sealed it in a salt water brine with brown sugar, garlic, and a couple bay leaves.
Around 8:39, 9 am Wed I open it up, dump out the Brine. I cut the loin in half lengthwise. There is a chunk of fat on the bottom. I then cut deep in the bigger half, the one I'm turning into pulled pork. I put a fair bit of bacon in this cut. I close the cut, cover with mustard, and shake a basic dry rub. I think wrap with bacon. I mustard and rub the smaller half that I am cooking as a regular pork loin and stick a couple pieces of bacon on it as well. I put both on the 2nd from top rack with thermometer in each. On the bottom I put the amnps. In between is a tray to catch the drips.
I give it about an hour running the amnps with no heat as I intend to foil and want to get lots of smoke flavour first. The amnps went out a couple times, so re lit and inserted. Turned on the heat to 225 around 9:30, 10 am. I have to keep opening it up and relighting the amaze. It takes until about 12:30 that I finally figure out to open the wood chips loader half way to allow enough airflow to keep the amnps running. I had planned to foil at 1 but left it until about 1:45 because of my smoke issues.
I foil - several layers. Insert thermometers and put back in the MES. Around 5:30 everything is 165 and I pull the smaller loin for supper. Let it rest half an hour or so, unfoik, making sure to save the drippings in the foil. Add them to the container with the other drippings. Cut and eat. Nice flavour but this one is slightly dry. Not really hopefully for the other.
Around 9 pm the other hits 205. I get some towels and my cooler to let it rest but it falls apart as I carry it to my table next to the smoker. I unfoil, saving the drippings, and using the BBQ tongs I easily year it apart and mix in all the drippings saved from when the two smoked uncooled and from inside the foils of both halves - so it really had a twice the normal drippings as usual mixed in. I ate a little bit that night. Turned out amazingly well - tender moist, and flavourful.
Two thirds end up in a vacuum bag in the freezer, one third and the leftover regular smoked loin for meals today, tomorrow, and sat.