Smoked Pork Loin (2.5 lbs)

Discussion in 'Pork' started by glouie, May 6, 2015.

  1. glouie

    glouie Newbie

    I smoked my first pork loin tonight in my MES 30".. it was a last minute dinner decision, picked it up at the supermarket at 3:15pm, in the smoker by 4:00pm and on the table by 7:00pm.    Small pork loin (2.5 lbs), smoked at 240F for about 2-1/2 hrs, pulled it at an internal temp of 148F.    Rested for 15-20 minutes..  

    It came out pretty juicy and tender!!!      I wanted to see if I could get a smoke ring, so I broke up a charcoal briquette into small 1" pieces and put them in with the wood chips, 1 or 2 pieces at a time...  I think I detect a slight smoke ring, you guys tell me if you agree or not...

    After resting for 20 minutes - Slight bark, dripping juices...


    3/4" slices, came out moist and tender!!



    When sliced thin, you can see the juices glistening.. the meat has a pinkish hue, tell me if there's a slight smoke ring just underneath the edge crust. 


    Leftover for my wife's lunch tomorrow w/ a bed of rice and stir fried carrots & asparagus.

     
  2. Nice Job,  Looks mighty tasty 

    Gary
     
    glouie likes this.
  3. glouie

    glouie Newbie

    Thanks!!  I'm happy the way they came out.. Used Stubb's Dry Rub..  might try to make my own rub next time..  
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    G, looks moist and tender![​IMG]
     
    glouie likes this.

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