Thanks Martin!MMMMMmmmm!!!!
Loiny and appley!!!
Looks real good!
~Martin
Thanks Martin!MMMMMmmmm!!!!
Loiny and appley!!!
Looks real good!
~Martin
I will have the recipe up shortly - it's really easyI saw a promise of a recipe earlier. I hope you don't think pictures of ingredients helps amateurs like me
The loin looks great. I'll be doing one this weekend. How long did it take to get to 145 with a smoker temp of 225???
Thanks Bill! Putting it up now...Looked really good B!
I'm waiting on that recipe....
Bill
You're quite welcome - it really is quick & easyThanks for the recipe. Looks very good!
ThanksThat looks great, I bought an 8 lb loin from Sams yesterday split it into thirds and vacuum sealed them. I now have a meal in mind after seeing yours. Would like to see the recipe for the sauce.
Thanks
Thanks Craig!Looking good!!
I may have to get over the dislike I have for loins and try one soon..
Craig
That looks great
Thanks guys!It looks great !
Thanks! It was really, really juicy. Just about perfectWow...that is an incredibally moist loin!!! Will be usin ur recipe for sure a soon as i get my smoker! Have a loin in my freezer now!!!
Hi Brittany. I didn't wrap mine in foil till I took it out of the smoker for the rest in the cooler. I didn't put any mustard on it just the rub & yes I scored it. It allows the rub to get deeper in the meat & helps the fat render since it wasn't cooked at or to a really high tempOoooh! I wish I'd had this recipe last weekend! I smoked a full loin (cut in half) for a family dinner using the famous rub and hickory chips--turned out so moist and delish! It was a BIG hit!
(Yes, I'm a newbie...) just a couple of quick questions... Did you wrap your loin in foil before, during, and/or after the smoking? I just wrapped mine after. I slathered it in mustard, then rub, then let it set in the spare fridge overnight. Sure was good! Also, I think you scored it? I didn't score mine, but I will next time, if that means more better flavor!
Thanks!
Brittany
Ooooh! I wish I'd had this recipe last weekend! I smoked a full loin (cut in half) for a family dinner using the famous rub and hickory chips--turned out so moist and delish! It was a BIG hit!
(Yes, I'm a newbie...) just a couple of quick questions... Did you wrap your loin in foil before, during, and/or after the smoking? I just wrapped mine after. I slathered it in mustard, then rub, then let it set in the spare fridge overnight. Sure was good! Also, I think you scored it? I didn't score mine, but I will next time, if that means more better flavor!
Thanks!
Brittany