1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork Loin w/ Q-View

Discussion in 'Pork' started by midwesternrands, Nov 20, 2010.

  1. 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[​IMG]

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

    [​IMG]

    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.

    [​IMG]

    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.

    [​IMG]

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

    Nothing tastes better than a home smoked loin!

    [​IMG]

    [​IMG]
     
    meateater likes this.
  2. thebarbequeen

    thebarbequeen Smoking Fanatic

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

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Good lookin loin and nice smoke ring!...which was the favorite rub?
     
  4. 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
     
  5. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks awesome [​IMG]
     
  6. smokingjhawk

    smokingjhawk Fire Starter

    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. [​IMG]
     
  7. deannc

    deannc Master of the Pit

    Thanks for sharing the Qview!  Great looking lions!  [​IMG]
     
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

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

    meateater Legendary Pitmaster SMF Premier Member

    Those loins look awesome, great smoke ring and looking moist. [​IMG]  By the way welcome to SMF, nice to have you here.
     
  10. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great Austin.
     
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

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

    Bear
     
  12. dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    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?
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    good job [​IMG]
     

  14. 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.