Loins w/ Qview

fitzdawg79

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Original poster

Oct 19, 2009

40

10

Knoxville, TN

• Mar 1, 2010

• #1

So after much discussion earlier today as to whether or not I could use boneless loins for pulling. After that I decided to just stick with sliced pork. So here are the before, during, and after pics.

Two half loins with a rub, one wrapped in some bacon (only had enough bacon for one)

These guys kept me company during the smoke


And here's the finished Q (the missus approved heartily)

 

forluvofsmoke

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Aug 27, 2008

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• Mar 1, 2010

• #2

Looks nice! How did the interior moisture hold out for you, and what temps did you pull them out at?

The reason I ask is because I've only done one or two un-stuffed loins so far and they were OK, I guess, but I wasn't really excited about them...maybe I went too high on temps...I know they can be pretty touchy. I've done a few stuffed loins as well, and we liked them.

Eric

 

fitzdawg79

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Oct 19, 2009

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Knoxville, TN

• Mar 1, 2010

• #3

I smoked them at around 225-230 until the internal temp was 155. After that I tented them with foil for about 45 minutes. The sliced pork was incredibly juicy and tender, with a beautiful smoke ring.

 

forluvofsmoke

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Aug 27, 2008

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• Mar 1, 2010

• #4

OK, thanks...I'll keep it mind..I think I was smoking a bit cooler, and finished @ 160*+...can't remember that far back anymore.

Maybe I have CRS? LOL!!!

Eric

 

rdknb

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Chester (Kent Island), Md

• Mar 1, 2010

• #5

that looked good and yummy

 

pineywoods

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Mar 22, 2008

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• Mar 1, 2010

• #6

Looks great nice job

and I agree just not a great cut for pulling temps. Good for Canadian Bacon, stuffed, or sliced like you did tho!!

 

dirt guy

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Dec 11, 2009

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Oklahoma

• Mar 1, 2010

• #7

Looks great to me!

 

mama's smoke

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Austin, TX

• Mar 1, 2010

• #8

By tenting them do you mean you took them out of the smoker and tented them while they rested?

 

fitzdawg79

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Oct 19, 2009

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Knoxville, TN

• Mar 1, 2010

• #9

Sorry, yeah I tented them while they rested. After taking them out of the smoker I put the foil tent on and let them rest in the oven (which was not on)

 

tom in nc

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Dec 13, 2009

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Mebane, NC

• Mar 1, 2010

• #10

Those look delicious!

 

chainsaw

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Aug 5, 2009

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Ponca City OK

• Mar 2, 2010

• #11

Those look fine! I have only done a few loins, and they wanted to dry out on me. I even injected some but still wanting to dry out. Probably too little attention to the smoke/too long in the smoker. Yours look great!

 

caveman

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Mar 2, 2010

• #12

They look nice. I want to tackle some loins after my first packer.