Pork loin roast keeps getting better and better!

[trillo15]

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

Seasoned

Smoked and ready to cut!

Sliced, look at the juice!

What do you all think?

Thanks!!

 

[weev]

Looks great good job

 

[radio]

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]

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

Point for sure.

Chris

 

[tropics]

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

 

[SmokinAl]

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

 

[smokin vegas]

That is a thing of beauty! Thank you for sharing the recipe.

 

[Phil Chart]

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

 

[Rafter H BBQ]

Looks great, nice smoke!

 

[ab canuck]

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

 

[crazymoon]

T15, Nice juicy looking pork, great smoke ! like

 

[uncle eddie]

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]

I really like how you labeled your rub bottles. I will take that with me moving forward.

 

[wanna-be-smoker]

looks very yummy

 

[wanna-be-smoker]

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.

 

[GaryHibbert]

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]

Dude,

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

George

 

[myownidaho]

Nicely done! Looks pretty tasty.