Pork loin roast keeps getting better and better!

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trillo15

Fire Starter
Original poster
Jul 1, 2017
71
40
Northern BC, Canada
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
Jul 28, 2013
1,090
408
S.W. Mo
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
 
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gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
14,413
9,906
Looks killer, I usually pull mine at 140ish and let the carryover bring it to 145*.

Point for sure.

Chris
 
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SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
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★ Lifetime Premier ★
Jun 22, 2009
50,850
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Central Florida (Sebring)
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
 
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Phil Chart

Meat Mopper
Nov 16, 2017
226
99
Green Bay wi
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
 

uncle eddie

Master of the Pit
OTBS Member
SMF Premier Member
May 14, 2016
2,147
1,585
Central Missouri
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!
 

wanna-be-smoker

Smoking Fanatic
Mar 13, 2013
610
311
VT
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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