Pork Loin(s)

[nc cue]

Doing two pork loins today over hickory. Rubbed the one on the left with mustard and then a brown sugar, salt, and paprika rub with some other goodies throw in that I can't remember at the moment. The one on the right has a little mustard on it, then a straight brown sugar rub. Since I wasn't sure if it would be porky enough, I topped it off by wrapping it in bacon. The pictures below are from when I first put them on.

Picture 1 - 1245pm.jpg

• nc cue
• Dec 15, 2012

These are about an hour and fifteen in:

Picture 2 - 2pm.jpg

• nc cue
• Dec 15, 2012

 

[rollin smoke]

I smoked a bacon wrapped loin last weekend and it was awesome! Bacon makes everything better! Took it off at 140 IT and wrapped in foil. Lookin good man! cant wait to see the finished product!

 

[nc cue]

Here's a picture 2 hours and 15 minutes in. It's already almost up to temperature. You can see a nice little flare-up on the right side on the picture--it's WINDY here today! I basted both with a glaze I made out of maple syrup, honey, cinnamon, lemon juice, cayenne, and a little bacon-infused bourbon. Will do it again in 20 minutes, then let 'em go another 10-15 before I take 'em off the heat. Can't wait to try these bad boys.

Picture 3 - 2pm.jpg

• nc cue
• Dec 15, 2012

 

[solaryellow]

Looking good!

 

[nc cue]

Finished product (plus some nice blue toothpick dye):

Picture 4 - final.jpg

• nc cue
• Dec 15, 2012

This stuff is GOOD. Ended up leaving them on for about 2 hours and 45 minutes at 240ish, then rested them for 15-20 before I started slicing. Both loins turned out super tender, the bacon on the left loin is crispy and delicious, and I'm really pleased with my smoke rings. The glaze was awesome, and I've used the excess as a dip. These are my first pork loins, but I'll absolutely do them again.

 

[rollin smoke]

Looks great!

 

[sqwib]

Awesome.
Love loins
Getting ready to slice mine from Fridays cook