Pork loin

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normanaj

Master of the Pit
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Feb 2, 2014
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Rhode Island
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.
 

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Looks and sounds good Norm, and for a great cause

Point for sure
Chris
 
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 .
 
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! :)
 
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?
 
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