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My 9# pork loin

post #1 of 10
Thread Starter 
3rd time using the wsm, been touch and go, I added to much lit charcoal to start and had a hard time getting the temp down.

Started with a marinade:




Marinated over night, took it out around 1, patted it dry and patted on a dry rub and on the smoker it went around 2:

post #2 of 10
Thread Starter 
So it's been 2 1/2 hours and it is getting to temp:


I forgot to mention I threw a few hickory chunks on to begin with, getting ready to pull it off and wrap it
post #3 of 10
Thread Starter 
Putting it under wraps:
post #4 of 10
Looks tasty!

I use what is known as the side light method on my WSM's. Makes it really easy to maintain temps.
post #5 of 10
Thread Starter 
Yeah, I use the ring method and drop lit coals in the center, and I usually fill the water bowl all the way and it keeps it between 225-230, but I kinda got lazy today, only filled the bowl half way, and didn't really pay attention to how many lit coals I used. It ended up starting the cook at around 260, and I got it down to 225 about an hour in
post #6 of 10
Looking good!
post #7 of 10
Nice looking loin. I like to butterfly those open and stuff them with mushrooms and sharp cheddar cheese.
post #8 of 10
Thread Starter 
Finished product, went to 148 before I pulled it to make some of the pink disappear for the family folk, took 2 pictures, one with flash one without, our power went out as food was finishing up so I couldn't get decent lighting:
Without flash

With flash
post #9 of 10
Looks awfully juicy!drool.gif
post #10 of 10

That's a great looking loin!

 

It looks perfectly cooked!

 

Nice job!

 

Al

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