My 9# pork loin

[abyss]

3rd time using the wsm, been touch and go, I added to much lit charcoal to start and had a hard time getting the temp down.

Started with a marinade:

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• abyss
• Sep 5, 2016

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• Sep 5, 2016

Marinated over night, took it out around 1, patted it dry and patted on a dry rub and on the smoker it went around 2:

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• abyss
• Sep 5, 2016

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• Sep 5, 2016

 

[abyss]

So it's been 2 1/2 hours and it is getting to temp:

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• abyss
• Sep 5, 2016

I forgot to mention I threw a few hickory chunks on to begin with, getting ready to pull it off and wrap it

 

[abyss]

Putting it under wraps:

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• Sep 5, 2016

 

[dirtsailor2003]

Looks tasty!

I use what is known as the side light method on my WSM's. Makes it really easy to maintain temps.

 

[abyss]

Yeah, I use the ring method and drop lit coals in the center, and I usually fill the water bowl all the way and it keeps it between 225-230, but I kinda got lazy today, only filled the bowl half way, and didn't really pay attention to how many lit coals I used. It ended up starting the cook at around 260, and I got it down to 225 about an hour in

 

[b-one]

Looking good!

 

[davidhef88]

Nice looking loin. I like to butterfly those open and stuff them with mushrooms and sharp cheddar cheese.

 

[abyss]

Finished product, went to 148 before I pulled it to make some of the pink disappear for the family folk, took 2 pictures, one with flash one without, our power went out as food was finishing up so I couldn't get decent lighting:
Without flash

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• Sep 5, 2016

With flash

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• Sep 5, 2016

 

[b-one]

Looks awfully juicy!:drool

 

[SmokinAl]

That's a great looking loin!

It looks perfectly cooked!

Nice job!

Al