or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Todays Smoke-Pork Loin
New Posts  All Forums:Forum Nav:

Todays Smoke-Pork Loin

post #1 of 12
Thread Starter 
Smoked my first pork loin today(3.7lb), I used the vanilla brine from Debi's site and Dutch's no heart rub from his stuffed pork loin sticky.

The smoker is ready and loaded

The taste taster is waiting under the ramp to the shop, I have a two tone dog that's 8ft longeek.gif

2 hrs in to the smoke

thin blue smoke

Finished product and then with smoke ring

It tasted great

on edit, I forgot to say I smoked with a few hickory chunks but mostly cherry and maple chips
post #2 of 12
Nice Smoke!!! I have 2 Tender loins in the smoker as I type... Hope mine comes out as nice as yours..

How much for the 8' Two tone dog?
post #3 of 12
great smoke great thermos too lol - i gotta get me 1 a them box smokers- not enough stuff on the porch- i can still walk around.
post #4 of 12
Thread Starter 
Not much, he eats to muchPDT_Armataz_01_11.gif
post #5 of 12
That looks great Blackhawk19!PDT_Armataz_01_34.gif
I'm with gypsyseagod, I think I might need to get one of those smokers.

Nice dog too....is he two toned?
post #6 of 12
Thread Starter 
That's Bogger Man and Little Man, everybody should have a Bogger Man in their back yard PDT_Armataz_01_36.gif
post #7 of 12
Nice juicey loins there Blackhawk. Good job! How'd you like the vanilla?Different, kind of makes you want something sweet to go with it huh?
post #8 of 12
Thread Starter 
I liked it a lot, had a great taste to it
post #9 of 12


How long did you cook that loin. I'm doing one now, best guess from what others say is about 4 hours. Is that close? TIAicon_lol.gif
post #10 of 12
Hi Corky. I see you're pretty new - can you go over to Roll Call and introduce yourself to us. We love the newbies.

As for the pork loin. Time is only an approximation. You'll learn that to cook by internal temperature is a much better indication of when food is done. If you have a temperature probe cook that loin to about 160º.

You can use the search feature to find many posts on pork loin.

Welcome to SMF. Hope to see more from you.

Keep Smokin
post #11 of 12
Looks delicious. icon_biggrin.gif
post #12 of 12
Great lookin smoke Blackhawk....and that 2 tone taste tester is a cutie , great to have a little company during a smoke PDT_Armataz_01_01.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Todays Smoke-Pork Loin