My first pork loin, a 3 pounder

smokin' dick

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Original poster

Jun 25, 2008

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N. Andover, MA

• Aug 24, 2008

• #1

Here is my first pork loin, butterflied.



Here it is with a layer of stuffing smeared on.



Trussed up before going in the smoker, with a sprinkle of Montreal Seasoning.



Out of the smoker



and sliced.



The loin was certainly tasty, if a bit dry. The stuffing gave back some moisture and I will try again. I didn't want to wrap it in any bacon because
we have had PLENTY of fattys lately. What other moisture tricks are there for this cut?

 

seboke

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Aug 11, 2007

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Tampa Bay, FL

• Aug 24, 2008

• #2

Very Nice!!!

 

ronp

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Apr 27, 2008

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• Aug 24, 2008

• #3

It probably was the temp. What temp did you take it off at? I like mine at 140 - 150 a little pink but juicy.

Hope this helps.

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Aug 24, 2008

• #4

That looks fantastic!!

 

babyback

Meat Mopper

Jun 26, 2008

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San Antonio, Texas

• Aug 25, 2008

• #5

I agree. Last one I did I removed at 160 or so. Juicy and tender, but not as much as I would have liked. Next time I will remove it about 150. You can lay bacon on top to help a little. I removed the bacon before serving. Baste, mop, or spray might also help some.

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 25, 2008

• #6

i agree

 

smokin' dick

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Jun 25, 2008

353

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N. Andover, MA

• Aug 25, 2008

• #7

Thanks all, I did take it off the pit at 160* and it rested for a bit before eating it. The next one will come off at just under 150* Thanks.

 

minn.bill

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Oct 13, 2007

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minnesota

• Aug 26, 2008

• #8

ive injected them before,creole butter ,spicy butter and or even bbq sauce. loved everyone of em.