Todays Smoke-Pork Loin

Discussion in 'Pork' started by blackhawk19, Oct 6, 2007.

  1. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Smoked my first pork loin today(3.7lb), I used the vanilla brine from Debi's site and Dutch's no heart rub from his stuffed pork loin sticky.

    The smoker is ready and loaded

    The taste taster is waiting under the ramp to the shop, I have a two tone dog that's 8ft long[​IMG]

    2 hrs in to the smoke

    thin blue smoke

    Finished product and then with smoke ring

    It tasted great

    on edit, I forgot to say I smoked with a few hickory chunks but mostly cherry and maple chips
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice Smoke!!! I have 2 Tender loins in the smoker as I type... Hope mine comes out as nice as yours..

    How much for the 8' Two tone dog?
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great smoke great thermos too lol - i gotta get me 1 a them box smokers- not enough stuff on the porch- i can still walk around.
  4. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Not much, he eats to much[​IMG]
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks great Blackhawk19![​IMG]
    I'm with gypsyseagod, I think I might need to get one of those smokers.

    Nice dog he two toned?
  6. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    That's Bogger Man and Little Man, everybody should have a Bogger Man in their back yard [​IMG]
  7. deejaydebi

    deejaydebi Smoking Guru

    Nice juicey loins there Blackhawk. Good job! How'd you like the vanilla?Different, kind of makes you want something sweet to go with it huh?
  8. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I liked it a lot, had a great taste to it
  9. corkyf60

    corkyf60 Newbie

    How long did you cook that loin. I'm doing one now, best guess from what others say is about 4 hours. Is that close? TIA[​IMG]
  10. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Hi Corky. I see you're pretty new - can you go over to Roll Call and introduce yourself to us. We love the newbies.

    As for the pork loin. Time is only an approximation. You'll learn that to cook by internal temperature is a much better indication of when food is done. If you have a temperature probe cook that loin to about 160º.

    You can use the search feature to find many posts on pork loin.

    Welcome to SMF. Hope to see more from you.

    Keep Smokin
  11. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Looks delicious. [​IMG]
  12. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Great lookin smoke Blackhawk....and that 2 tone taste tester is a cutie , great to have a little company during a smoke [​IMG]

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