First pork loin

[mightychurchill]

Did a simple rub. Used Apple chunks for smoke. Besides being done quicker than I thought it should be was very happy with results. Only had my Old Country over and under smoker for 5 weeks now so still learning.

 

[Braz]

Looks good. Your slicing skills are outstanding.

 

[mightychurchill]

Been watching worst cook and learned how uniform cutting makes a difference lol

 

[SmokinAl]

That loin looks delicious!
Nice job!
Al

 

[GaryHibbert]

Nice job on the loin. Turned out great
We need a few more details though--we thrive on that. ;) Cooking temp, cook time, final IT, and a bunch more qview.
Gary

 

[Rings Я Us]

That there looks very nice.
You did do a great job slicing it.

 

[mightychurchill]

Sorry about lack of info Gary. It was a 5 lb loin. Still working on learning to keep constant temp with fire and playing with vents so cooking temperatures varied from high of 270 to 230. Removed from smoker meat temp was 155 wrapped in tinfoil to set before cutting. Cook time I think was around 3 1/2 hours. Not sure what you meant by qview.

David

 

[griz400]

nice loin .... point to you :cool:

 

[Rings Я Us]

Sorry about lack of info Gary. It was a 5 lb loin. Still working on learning to keep constant temp with fire and playing with vents so cooking temperatures varied from high of 270 to 230. Removed from smoker meat temp was 155 wrapped in tinfoil to set before cutting. Cook time I think was around 3 1/2 hours. Not sure what you meant by qview.

David

Q-View = (pictures) BBQ pics to see.
I think you could take one of those out before 155 . say 145. But I guess it depends how brave your dinner guests are when it comes to a pinkish tint in the center of pork loin.

 

[mightychurchill]

My guests are pretty brave except when it comes to chicken. I'll put it in my notebook about going for 145 on a loin, thanks for the tip. And I'll work on pictures for before, during and after cooking. This weekend going to try ribs and some Mac and Cheese

David