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pork loin with q-ciew

post #1 of 9
Thread Starter 
here is about a 5 lb. loin, I took about a cup of sweet baby rays and thinned it out with 1/2 cup water and injected it, it took almost all of it. Then took it and put a layer of mustard on it and coated it with jeffs rub, let it sit over night and got it in the smoker as we speak.

I'll show more when it is done.
LL
post #2 of 9
Man that's loin! Be sure to show us the "in process" and post shots. Happy 4th.
post #3 of 9
That is one good looking hunk of meat!
post #4 of 9
Thread Starter 
temp is 140 now, just spayed it with juice, apple, orange, pineapple
LL
post #5 of 9
Thread Starter 
here it is all sliced up, took it to 170 and foiled it for half hour, then sliced it.
LL
LL
post #6 of 9
Looks delicious Krusher. Might have to try one of those soon. Thanks for sharing the pics.

Dave
post #7 of 9
Man that looks good!
post #8 of 9
Nice smoke.... I have not smoked a loin in a while, yours is making me want one now.
post #9 of 9
In case it did not marinade enough and was kinda on the dry side, pull it at 150ยบ internal. 170 is considered kinda long now.
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