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My first pork loin, a 3 pounder

post #1 of 8
Thread Starter 
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?
post #2 of 8
Very Nice!!! PDT_Armataz_01_37.gif
post #3 of 8
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.
post #4 of 8
That looks fantastic!!
post #5 of 8
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.
post #6 of 8
i agree PDT_Armataz_01_28.gif
post #7 of 8
Thread Starter 
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.
post #8 of 8
ive injected them before,creole butter ,spicy butter and or even bbq sauce. loved everyone of em.PDT_Armataz_01_36.gif
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