Pork Loin

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I have brined overnight with an apple juice based brine, and I have also injected it with creole butter.
Both methods work..just make sure you don't over cook the loin.
 
I second the above.

The biggest mistake made with pork loin is overcooking.

I pull mine out at 138-140 & rest on the counter for 1/2 hour.

The carryover cooking will bring it up to 145.

Al
 
Ok. So at 10f outside im having to put heat at 265 to keep temp at about 245 need thermal blanket im thinking any suggestions
 
Since you have a loin in the smoker I'm going to move this to the pork section.

I think more people will see it there.

It looks good so far.

I can't even imagine smoking something at those temps.

You northerners are a crazy bunch!

Al
 
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