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Pork Loin

post #1 of 5
Thread Starter 

Did a pork loin yesterday, I did not take pics for you all, but I did take one just as I was starting to eat it.  I was amazed at the smoke ring.  I typically never get one that deep, guessing it was due to the structure of the meat.  

 

Thought I would share.

 

 

 

Smoke ON!
 

- Jason

post #2 of 5

Hey Jason,

 

That there is a perfectly done pork loin!

 

Nice job!

 

Al

post #3 of 5
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Hey Jason,

 

That there is a perfectly done pork loin!

 

Nice job!

 

Al

Thanks Al, it turned out perfect, pulled it at 145 and let it rest while we had some cheese and wine!

 

 

Smoke ON!

 

- Jason

post #4 of 5
Looks great to me Jason ! icon14.gif
post #5 of 5
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks great to me Jason ! icon14.gif

Thanks much!

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