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  5. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    See that's what I'm talking about. Now I have to research some stuffings and what roll cutting is. Gotta figure out what to do with the other half for this weekend LOL :biggrin:
  6. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Thanks Red. I appreciate all you comments and observations. It did come out great and now that I have confidence in pork loin I see quite a few more of these in my future. It seems like a great cut of meat that you can do so many different things with in terms of rubs, injections and different...
  7. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Thanks Demos I understand your point. I'm glad you pointed that out cause that's probably exactly what I would have thought. Although I would cook to IT It would have been done way early thinking it would take close to three hours for a seven lb. plus loin. Thanks again for all your help.
  8. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Yeah, I guess I should have smoked the whole thing since I was going to freeze the leftovers anyway. I just wasn't that confident plus I was trying out my new red chile rub. I guess I was a little worried to ruin the whole pice of meat. Now I'm confident and next time will do the whole thing.
  9. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Thanks guys. This loin came out way better than my last one. Demos you were right it was done a lot faster than I was expecting. It only took about an hour and twent minutes to hit 145* IT at about 275-285. I only did half and it plenty. We had plenty to freeze for later. It didn't have a huge...
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  14. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Man those look good!!
  15. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Thanks for the advice on injections. I think I may order some of Myron's injection. I have heard nothing but positive reviews on it. In the mean time I think I'll try Maple's method.
  16. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    I made a red chile rub that has a little brown sugar but not much. Not nearly what I would usually use on a pork butt.
  17. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Ok 145 IT. Does every one agree to smoke at 300-325? Hey Dock and Maple what do you guys inject with? Thanks again for all the help.
  18. harleysmoker93

    Please Help ASAP... Need to Avoid dry Pork Loin

    Thank you all for your quick replies. Your advise is much appreciated. I now know where I went wrong last time. I think I took it to around 180*. I will follow your advise. Cook at 300 - 325 till it hits IT 145 then foil and rest. Cliff I just cut it in half and rubbed it. I think since there is...
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