Pork Loin in the MES

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aaron949

Newbie
Original poster
Mar 26, 2016
15
15
Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.
 
Will do. I didn't get any plated pics, but I have details. I had the smoker set at 275 and after 3.5 hours I pulled the loin with an IT of 158. I stuck with pecan chips for the whole smoke as compared to my normal pecan/maple blend.
 
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