Pork loin

[normanaj]

So this was a 5.5lb porkloin that spent the night in a 50/50 solution of water and Ocean Spray Cranberry/Blackberry 100% with a quarter cup of salt overnight,this is my goto for porkloin/tenderloin and whole chickens.Drained patted dry and hit with a saltless Jeff's rub and then back into the fridge for about two hours.Into the MES with half tube of apple dust at 7:30am.

This ended up served at the local pub we go to for their annual toy drive.Served with a honey/mustard/horseradish sauce.From a consistency stand point this was one of the best I've ever done.Only the two pics.

 

[gmc2003]

Looks and sounds good Norm, and for a great cause

Point for sure
Chris

 

[tbern]

Looks awesome!! Have to try your marinade soon!

 

[chopsaw]

Damn man ! That's perfect . You have the good end of the loin with the light and dark meat . I bet that was great . Nice work bud .
I have one in the fridge I need to smoke . I think I'll try that brine .

 

[tx smoker]

Wow that does look good!! Beautiful job and I bet some happy patrons at the pub.

Robert

 

[tallbm]

So this was a 5.5lb porkloin that spent the night in a 50/50 solution of water and Ocean Spray Cranberry/Blackberry 100% with a quarter cup of salt overnight,this is my goto for porkloin/tenderloin and whole chickens.Drained patted dry and hit with a saltless Jeff's rub and then back into the fridge for about two hours.Into the MES with half tube of apple dust at 7:30am.

This ended up served at the local pub we go to for their annual toy drive.Served with a honey/mustard/horseradish sauce.From a consistency stand point this was one of the best I've ever done.Only the two pics.

Looks amazing to me, great work! :)

 

[bauchjw]

Beautiful loin for sure! I need to hang out at your pub!!!! Great work!

 

[TNJAKE]

Nice looking platter of tasty goodness!

 

[backpacker048]

I've got a ½ stuffed loin to cook but don't have the temp and time. How long did you cook yours and at what temp? What was the IT when you pulled it?