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Pork Loin w/ Q-View

midwesternrands

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Even as a site sponsor, I felt compelled to do a Q-View, so here goes...

Everybody in the family was in town, so we decided to smoke a pork loin.

We decided to cut it in half so we could do two different flavors of rubs.

We started out by injecting the loin with a Butter Garlic Marinade

We injected throughout the loins until it wouldn't hold anymore liquid.



We rubbed each half of the pork loin with a different rub.  The first one was with Pork Roast & Chop Rub and the second we used Sweet N Sassy Garlic Seasoning.



We smoked the loins in a Traeger grill with hickory wood pellets.  We tried to keep the temps around 200-225* until we reached an internal of at least 160* in each loin.



We sliced the finished loins and then did some serious feasting!!!

Nothing tastes better than a home smoked loin!



 

thebarbequeen

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Sure came out pretty!  What were the verdicts on the injected/non injected and the two rubs? 
 

DanMcG

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Good lookin loin and nice smoke ring!...which was the favorite rub?
 

midwesternrands

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We actually injected both, but I personally liked the one with the Sweet N Sassy Garlic rub better.  It just has a stronger flavor, with a slight touch of heat.  Both still turned out really juicy and tasty
 

pineywoods

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Looks awesome
 

smokingjhawk

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Those really look great I too must commend you on the smoke rings! Nice touch on the taters,have done those in some time those will be on the menu for the next outing.
 

deannc

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Thanks for sharing the Qview!  Great looking lions!  
 

mballi3011

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I agree with everyone so far. Thats is one fine looking loin.
 

meateater

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Those loins look awesome, great smoke ring and looking moist.
 By the way welcome to SMF, nice to have you here.
 

bmudd14474

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Looks great Austin.
 

Bearcarver

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That looks really good & I agree---Great smoke ring!

Bear
 

dougmays

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i've never smoked a pork loin...do you trim the fat off the top like a butt or no? how long did those take to cook?
 

midwesternrands

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i've never smoked a pork loin...do you trim the fat off the top like a butt or no? how long did those take to cook?

I don't trim the fat off.  The fat is going to partly help in keeping the final product moist, and it also delivers a better flavor.  The best flavor from any meat product comes from the fat, and while having a higher fat content may be more unhealthy....I am more concerned with flavor and thus leave the fat on.  

Honestly, I don't remember how long it took to cook.  I am going to guess 4-5 hours, but I don't remember as I don't normally time my cook cycle.  I guess I will have to officially time the cook cycle next time I smoke some loins.
 

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