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Pork loin roast keeps getting better and better!

trillo15

Fire Starter
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Joined Jul 1, 2017
Let me start out by first saying I am no pro. I just started in this journey last year, and am starting to love it! Yesterday I bought a pork loin rib half roast. I seasoned it with a basic home made rub. Let it sit in the fridge over night. Today I fired up the propane smoker to 265F (only real viable smoker in Northern Canada ;)) Smoked for about 3 hours with 75% Cherry and 25% Hickory. Once it hit about 155F IT, pulled it, wrapped in tinfoil and towel, and let rest for 1 hour. It was mouth watering! Super moist! Bit of bbq sause on the side,and it was the best loin I have done yet. Take a gander!


My Rub

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Seasoned

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Smoked and ready to cut!

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Sliced, look at the juice!

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What do you all think?

Thanks!!
 

radio

Master of the Pit
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Great job on the loin! Try adding a bit of Rosemary to your pork rub sometime for an extra layer of goodness.
One of these days I'm going to get up enough nerve to take a loin almost to the pulling stage. Probably foil it like 3-2-1 ribs so it doesn'r dry out
 

gmc2003

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Looks killer, I usually pull mine at 140ish and let the carryover bring it to 145*.

Point for sure.

Chris
 

tropics

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That looks great I agree on taking it out at 140°F to 143°F Likes
Richie
 

SmokinAl

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Yea I'm with the pull it at 138-140 group, but yours still looks mighty juicy!
Nice job & congrats on making the carousel!
Al
 

Phil Chart

Meat Mopper
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Looks great trillio 15. Loins are hard to do they dry up quick I agree with pulling at 140 and rest it will rise another 5 or so if it's wrapped. Now days pork doesn't. Need to go to 165 anymore
Good job though
Phil
 

ab canuck

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That is a great looking loin!!!!! Nice job, and congrats on making the carousel....
 

uncle eddie

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Looks great! I too pull mine at the 138-140 range because going higher runs the risk of drying out, but yours looks perfectly juicy! Like!
 

theelballew

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Joined May 27, 2014
I really like how you labeled your rub bottles. I will take that with me moving forward.
 

wanna-be-smoker

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Great job on the loin! Try adding a bit of Rosemary to your pork rub sometime for an extra layer of goodness.
One of these days I'm going to get up enough nerve to take a loin almost to the pulling stage. Probably foil it like 3-2-1 ribs so it doesn'r dry out

I consistently take my loins to the 180-190 range an they are always tender and juicy.Sometimes i will even give them a quick sear on my flat top once they come out of the pellet smoker.


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GaryHibbert

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Great job on that loin!!
I'm with the others re: IT, but nobody can even hint that yours is anything but JUICY.
The cherry wood sure gave the loin beautiful color
POINT
Gary
 

RiversideSm0ker

Master of the Pit
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Joined Jan 30, 2018
Dude,

That looks awesome! I botched my last pork loin. This makes me want to try again, RIGHT NOW. Thanks for sharing.

George
 
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