Boneless ham with qview

[bubba watson]

Brined half of a boneless pork loin in Pop's brine for 3 weeks. Smoked at 225 for 4 1/2 to 5 hours witg Jack Daniels Oak Barrel chips. Came out awesome if i do say so myself(wife said so too!)

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• bubba watson
• Jan 28, 2015

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• bubba watson
• Jan 28, 2015

 

[pc farmer]

Looks great. What IT did you take it to?

 

[bubba watson]

Thanks! Was shooting for 165, she got to 169 before i pulled her off.

 

[gary s]

Nice !   good job

Gary

 

[bear55]

Nice, very nice.

 

[crazymoon]

BW, looks excellent !!!

 

[bmaddox]

I think this is going on my to do list. It sure looks good and boneless loin is easy to find on sale around me.

 

[disco]

Terrific. I love a cured loin.

Disco

 

[Bearcarver]

Looks Great Bubba!!!

Just so you know, you don't have to go to 165°, unless you want to.

You can stop any time after 145°, and be safe.

Bear

 

[bubba watson]

Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.

 

[Bearcarver]

Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.

As long as it came out juicy & tender, that's Great!!! Probably because it only took 4 1/2 to 5 hours to get there.

Years ago before the USDA changed the "Safe Pork Temp" from 160° to 145°, I did a Canadian Bacon, and I took it to 160°. I found it pretty dry. That's why I was so happy they changed & said 145° was safe, and that's why I mention it to others.

Bear