Pork Loin Roast

[carbonfiber101]

Rubbed down with brown sugar and mustard. Smoking with Applewood chips, should get 8 hours. After which I'll shred, add BBQ and smoke another hour.

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• carbonfiber101
• Jul 1, 2014

or two.

 

[sqwib]

Looking Good.

Just a suggestion Pull that bad boy at 142 (carry over heat will bring it to a safe IT of 145) and foil and wrap and slice, save the Butts/Picnics for pulling,

Keep us posted

 

[carbonfiber101]

After 6 hours; shredded, in BBQ and back on the smoker. 2 hours till dinner :-)

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• carbonfiber101
• Jul 1, 2014

 

[red dog]

That is a different looking loin. Looks more like a butt to me. But it looks good!

 

[carbonfiber101]

I'm still working on identifying each cut, good chance it was mislabeled at the store.

 

[carbonfiber101]

The finished product, a Fantastic sandwich!

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• carbonfiber101
• Jul 1, 2014

 

[jbills5]

I'm still working on identifying each cut, good chance it was mislabeled at the store.

Usually when pork is labeled as a roast, it is usually a butt.  Based on your pic, it looks like you got a butt.  Maybe the store got some loin meat in their cut and labeled as such.

 

[sqwib]

I'm still working on identifying each cut, good chance it was mislabeled at the store.

Loin'

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• sqwib
• Jul 2, 2014

• Loin

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• sqwib
• Jul 2, 2014

• Butt double pack

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• sqwib
• Jul 2, 2014

• Butt

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• sqwib
• Jul 2, 2014

• Same Piece as above (Butt) this is the Fat Cap side

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• sqwib
• Jul 2, 2014

• Picnic, skin on

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• sqwib
• Jul 2, 2014

• Picnic Left/ Butt Right.

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• sqwib
• Jul 2, 2014

Hope this Helps

 
That is a different looking loin. Looks more like a butt to me. But it looks good!

Good catch, I didn't even notice that.