Any Tips for a Mammoth Sized Pork Loin-Bone In

[chef jimmyj]

It's all good. I learn from members like you and so many others here every day. Best part of SMF...JJ

 

[gaz0001]

Hey Guys,

Thanks for all you advice and tips.

This was a super easy relaxed cook. Took 4h05m in total.
Managed to kelp the burner at an average of around 245f.

Used Salt, Pepper, Garlic Powder, Onion Power and a tad of paprika.
Uused 4 chunks of Hickory and 1x Chunk of Birch.

Pulled at 139f Probe 1 and 140f Probe 2.
One of our guest said she would not be able to eat if the meat was pink.
I would say it was cooked medium for the end pieces, and a tad over medium rare for the middle.

The result was mind blowing.
The meat was fantastic. Juicy, tender, flavoursome, well smoked, plenty of meat.

Super happy with the results.

 

[chef jimmyj]

Congrats and the Pork looks great. There are still a lot of Old School folks that were taught Pink Pork will give you Worms! But times are changing, 140ish Pink Pork is Safe and you don't need quarts of Gravy to choke it down!...JJ