Between the pellicle and the Ames Phos, this stuff is really moist... I'm kind of surprised... After the smoke, the smoker temp. was set to ~190 ish to finish the cook... exhaust damper closed 90%... Inlet on the MB mod closed to 1 hole...
The flavor is the best I have tasted in a loin.... The small end of the loin, the darkest one, tastes like butt.... The big end, the lighter colored meat, tastes like ham... New to me...
Soooooo, now I'm more interested in continuing with loin... Maybe gently roast some Montreal Steak Seasoning in a skillet the heat in the injection liquid and strain to remove the hunks.. so the needle doesn't plug...
The 1% salt is plenty with the MS seasoning... When I do the dissolving test, I won't add salt... The hickory smoke was very good... subtle but added great flavor...
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