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Smoked pork loin (q-view)

post #1 of 5
Thread Starter 
I finally got the pics off my camera and thought I'd share.

After using a rub, a creole butter injectable baste, and letting it sit in the fridge all night wrapped in saran-wrap, I wrapped it in bacon. I probably didn't need the bacon since I used a baste but I think just about everything tastes good wrapped in bacon. icon_smile.gif

Here it is after an hour or so. Every now and then I'd give it a squirt with apple juice. I used hickory wood chips and after the internal temp got to about 157 I pulled it off. It took between 5-6 hours to cook.

Shortly before slicing. It was so juicy and tender you could cut it with a fork. I didn't think to take a picture of it cut to show the smoke ring because by the time I got done, the wife and I were so hungry and it smelled so good we couldn't wait to tear into it!
post #2 of 5
The pics ya took look pretty good! Glad ya enjoyed the smoke.
post #3 of 5
Nice job and thanks for sharing.PDT_Armataz_01_37.gif
post #4 of 5
Looks great Damone. Cut pics would make for even more drool but everything looks like it came out great.
post #5 of 5
Looks fantastic! Great job.
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