My First Pork Loin

Discussion in 'Pork' started by jeffed76, Aug 2, 2013.

  1. jeffed76

    jeffed76 Meat Mopper

    I brined it for about 20 hrs, covered it in olive oil and some rub, and threw it on the smoker for 3+ hours.  Pulled it at internal temp of 145 and let it sit for 30 minutes. It was great, super juicy.  Here's the Q-view:

     

    Of course I had to make some sliders...

     
    Last edited: Aug 2, 2013
  2. [​IMG]

    Looks great. Nice smoke ring.

    Happy smoken.

    David
     
  3. flounderhead

    flounderhead Newbie

    At what temp were you smoking and what wood did you use?
     
  4. tonybel

    tonybel Smoking Fanatic

    Your making me hungry!!!
    Nicely done.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sandwiches look out of this world!

    [​IMG]
     
  6. tlzimmerman

    tlzimmerman Meat Mopper

    Great smoke ring....love me some pork loin!
     
  7. jeffed76

    jeffed76 Meat Mopper

    I smoked it at 225-240ish. When the temp would get to high I sprayed the loin with apple juice and cracked the lid until the temp got back down. The wood started off as mesquite and I ran out so finished up with apple.

    Thanks for the kid words guys!
     
  8. smokey bill

    smokey bill Newbie

    Nice smoke ring sliders looking good i stuffed a loin it was so good.
     
  9. jeffed76

    jeffed76 Meat Mopper

    I think that's going to my my next smoke. What did you stuff it with?
     
  10. jeffed76

    jeffed76 Meat Mopper

    I think I've found my new favorite breakfast.  

     
     
  11. webowabo

    webowabo Master of the Pit SMF Premier Member

    Great looking loin... even better looking breakfast! Yum!
     
  12. radio

    radio Smoking Fanatic

    Good lookin' loin! 

    I've been experimenting and decided to cook the last two as usual the first 3 or four hours, then pulled them and put them in a disposable aluminum pan with a bit of apple juice, foiled them tightly and finished in the oven at 350° for a couple of hours to 200 to 205° so they were as tender as pulled pork.  Made gravy with the Jus and they were knock your socks off good!  Fork tender and very moist.  My new favorite way to do loin!
     
  13. webowabo

    webowabo Master of the Pit SMF Premier Member

    I saw your thread on that... I will try with my next go round for sure....
     
  14. radio

    radio Smoking Fanatic

    You won't be disappointed!  Save the Jus, add some brewed coffee and make a roux with flour and butter to thicken it with and enjoy[​IMG]   Hopefully I'll get my new (to me) smoker going before long and won't have to finish them in the oven
     
  15. Breakfast looks great!

    David
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking breakfast sandwees!!!
     
  17. jeffed76

    jeffed76 Meat Mopper

    I've got to try this out, sounds amazing!
     

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