Here's how I spent my morning

[Nitty]

2 1/4 lb pork loin. Seasoned 2/3 of it (kid doesn't like seasoning) and wrapped overnight. Smoked at 250 for about 2 hours. Let sit under foil tent for about 20 minutes and sliced. Delicious! Usually forget to take the pictures but made sure to get it this time. And my buddy made the knife for me. How did I do?

 

[chopsaw]

. How did I do?

I'd say just fine . Nice work .

 

[smokerjim]

Looks excellant from here, nice looking knive also, looks like your friend has some talent.

 

[BrianGSDTexoma]

That is cool how you can see what seasoning does for color. That knife is nice!

 

[SmokyMose]

Looks good!
Half loins are on sale here a lot and I've been looking for new ways to use them.
Like!

 

[chopsaw]

looking for new ways to use them.
Like!

Tony C's injection . Smoke to 140 and rest 20 minutes , then slice .
Just read the sodium content before you use it . See if it's in range for the wife .

 

[EvenFlow87k]

I would take a plate of that! Looks great!

 

[Central PA Cowboy]

You keep putting out posts like this, you’ll be in OTBS in no time. Well done, partner!

 

[DRKsmoking]

Did good from my screen. Pork looks really juicy, and I bet it was liked by all

David

 

[Meat Man Matt]

Looks fantastic. Nice smoke ring. You certainly did well!
We do half loins quite often at my house, because they are such a quick smoke and always leave great leftovers.
I always brine mine overnight the night before in a simple brine (with plenty of rosemary) just to make sure it stays super moist and flavorful.
I love the Damascus knife too!

 

[Nitty]

Thanks all. It is nice to know you can do these short smokes with smaller meats and it’s still awesome

 

[MJB05615]

Looks great from here. Like all above said great job. I agree it is interesting to see the color difference from the non seasoned end.

 

[SmokinAl]

I love pork loin & yours looks fantastic!
Nicely done!
Al

 

[Bearcarver]

Looks Great, Nitty!!!
I love Boneless Pork Chops!!
Like.

Bear