simple and yummy(pork loin)

[wanna-be-smoker]

pork loin rubbed in smoked apple wood spices and cooked to an internal temp of 175 with hickory pellets and spritz with apple juice as needed. Also some corn/cottage cheese and a baked potato with some pepperoni and smokey bacon cheese for the finishing touches and now we are resting our bellies before dessert lol.

A nice cold beer dont hurt either lol. Dont mind the corn dogs as i was experimenting lol 

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• wanna-be-smoker
• Sep 4, 2017

pl2.jpg

• wanna-be-smoker
• Sep 4, 2017

pl3.jpg

• wanna-be-smoker
• Sep 4, 2017

pl4.jpg

• wanna-be-smoker
• Sep 4, 2017

pl5.jpg

• wanna-be-smoker
• Sep 4, 2017

 

[wanna-be-smoker]

ap.jpg

• wanna-be-smoker
• Sep 4, 2017

 

[crazymoon]

WBS, Good looking loin and corndogs ! point

 

[wanna-be-smoker]

thank you

 

[GaryHibbert]

Quite often simple is good. It's nice to get awsy from complicated cooks.

Yours looks great. I know finished IT is based on personal preference but I would think that taking a loin to 175 would really dry it out. I usually take mine to 142 and as it rests it comes up to about 145. Very moist and tender. But then I don't like rare or med rare beef but lots do.

POINTS

GARY

 

[wanna-be-smoker]

thank you it was very good and we made fried rice last night with the left overs. If you look at the 3rd picture (top and right side of pan) you can see all the juice in the pan as it would bubble out of the meat when you just touched it so it was really flowing when I sliced it. Maybe I get lucky but I have never had a dry piece of pork and most of the time i end up slicing pork when im shooting for pulled and run out if time so i pull it early.  I was not shooting for pulled pork with the loin but maybe because its loin instead of but or shoulder as loins seem to be firmer and take the heat differently.

Thats just total speculation lol but i have cooked a lot of loins and seem to have the same results

 

[Rings Я Us]

:Looks-Great: