Pork Loin smoke

[wormser]

Pork Loin on sale yesterday for $1.79lb. Picked up two large ones to smoke later today. Will vacuum wrap a few for freezer when done.

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• wormser
• May 13, 2017

 

[hardcookin]

That's a good price!
The other week I done some pork tenderloin and vacuum sealed.
Makes for a quick meal.
Enjoy your smoke!!

 

[wormser]

Yeah hard to pass up on that price.

 

[chilerelleno]

Good price!
I'd put a couple in the freezer too for sure.

Look forward to seeing your results with the cook.

 

[wormser]

Just put on. Will let go for 2 hours then check meet temp. Targeting 145 then taking off. Looking for 240/250 from WSM.

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• wormser
• May 13, 2017

 

[chilerelleno]

Just put on. Will let go for 2 hours then check meet temp. Targeting 145 then taking off. Looking for 240/250 from WSM.

20170513_175138.jpg

• wormser
• May 13, 2017

I would advise taking it off at 142'-143' and letting it rise the last few degrees on its own.
Most meats will benefit from this during their rest and be even juicer, and Pork Loin definitely benefits as it easily dries out.

 

[millerbuilds]

I would advise taking it off at 142'-143' and letting it rise the last few degrees on its own.
Most meats will benefit from this during their rest and be even juicer, and Pork Loin definitely benefits as it easily dries out.

​Chile is right, I would pull maybe even at 140, loosely tent with foil.  They will hit 148-150 after a 15 minute rest.

Smoke ON!

- Jason

 

[wormser]

Sounds good. Thanks guys.

 

[wormser]

3 hours 15 minutes. Rested 25 minutes. Used two different rubs, one turned out better than the other. Sweet one was better but both turned out quite good.

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• wormser
• May 13, 2017

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• wormser
• May 13, 2017

 

[SmokinAl]

They both look fantastic!

Great job!

Al