Pork Loin in the MES

[aaron949]

20170729_184553(0).jpg

• aaron949
• Jul 29, 2017

Been a couple of weeks since I could fire the smoker up. Threw a massive pork loin on today that came out crazy moist even without brining. Dalmation rub and finished off with some new Hawaiian sauce I picked up.

 

[SmokinAl]

It looks delicious!

Nicely done!

Al

 

[GaryHibbert]

The outside looks real good Aaron.

You should include some more pics in your posts--sliced, plated, etc. And some info on the cook--time, temp, smoking wood, final IT, and any other details that others might enjoy reading about.

Gary

 

[aaron949]

Will do. I didn't get any plated pics, but I have details. I had the smoker set at 275 and after 3.5 hours I pulled the loin with an IT of 158. I stuck with pecan chips for the whole smoke as compared to my normal pecan/maple blend.