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Pork loins

4mysmoker

Newbie
3
10
Joined Aug 6, 2010
What started out to be only two pork loins all week ended up being more.I tried out those ABT's ?? I still don't know what that stands for ?? There jalapeno poppers no ?? Anyway there great.I smoked my loins,chicken,ABT's,whole garlic,potatoes,and clams with Live oak,Hickory,& Pecan.Came out good.Next time less live Oak.For those that don't know Live Oak is a type of Oak, it's not green.Everything was fantastic.Loins were juicy and I got a nice ring on them.I think?   Question; has anyone made there loins stuffed with apricot or maby a glaze??? Let me know.Thinking of somthing like that soon. Sorry about the order of the pic's they just came out that way.1st time putting anything up.
 

squirrel

Master of the Pit
OTBS Member
1,599
87
Joined May 7, 2010
Looks awesome and welcome aboard! ABT - atomic buffalo turd. I make homemade apricot jam to use as a glaze on pork. It is awesome. Nice looking stuff! Keep it coming!
 
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rdknb

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jan 23, 2010
that all looks very good, well done
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
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Joined Feb 3, 2009
First off, ABT stands for atomic buffalo turds.

 2nd That's some great looking food!

 3rd i have stuffed pork loins w/ boudin , fruit  and link sausage at different times.

 They have all been good.
 

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
very enjoyable Q view!

that loin interior view is spectacular!  aw yeah!

and the ABTs are beauties, too!  i could go for 7 or 8 of those right about now!

nicely done!
 

duffman

Smoking Fanatic
498
38
Joined Jul 15, 2010
To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.
 

chefrob

Master of the Pit
OTBS Member
3,629
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Joined Sep 13, 2009
To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.
i like mine @ 155-160.........let rest 10 min before slicing.
 

ak1

Master of the Pit
OTBS Member
2,374
70
Joined Feb 23, 2010
To what temp do you take your Pork Loin? I got a couple from a friend a couple of weeks ago and I was going to smoke them but I don't know how far to take them. Thanks for any help.
I take mine off at 150 and let them rest loosely foiled for 15- 20 minutes before slicing.
 

cheezeerider

Meat Mopper
227
10
Joined Apr 8, 2010
Nice spread! I see the clams didn't make it to the finished pic heh? Snack for the cook. I haven't tried the ABT's yet, but they're coming soon

Good Job, and WELCOME!!!!!
 

fife

Master of the Pit
1,010
12
Joined Mar 14, 2011
Looks very good. I am starting my smoker up it is in the cure stage now.

I have a pork loin on stand-by so when it is complete look out I will be sending a q-view also.

Good eats.



Robert
 

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