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Pork Loin

phatbac

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Inject with Creole butter and smoke to 145 IT let rest 30 minutes and slice for chops.

phatbac (Aaron)
 

hardcookin

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I have brined overnight with an apple juice based brine, and I have also injected it with creole butter.
Both methods work..just make sure you don't over cook the loin.
 

SmokinAl

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I second the above.

The biggest mistake made with pork loin is overcooking.

I pull mine out at 138-140 & rest on the counter for 1/2 hour.

The carryover cooking will bring it up to 145.

Al
 

shanemill02

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Ok. So at 10f outside im having to put heat at 265 to keep temp at about 245 need thermal blanket im thinking any suggestions
 

SmokinAl

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Since you have a loin in the smoker I'm going to move this to the pork section.

I think more people will see it there.

It looks good so far.

I can't even imagine smoking something at those temps.

You northerners are a crazy bunch!

Al
 
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