- Mar 20, 2015
- 18
- 12
I smoked my first pork loin tonight in my MES 30".. it was a last minute dinner decision, picked it up at the supermarket at 3:15pm, in the smoker by 4:00pm and on the table by 7:00pm. Small pork loin (2.5 lbs), smoked at 240F for about 2-1/2 hrs, pulled it at an internal temp of 148F. Rested for 15-20 minutes..
It came out pretty juicy and tender!!! I wanted to see if I could get a smoke ring, so I broke up a charcoal briquette into small 1" pieces and put them in with the wood chips, 1 or 2 pieces at a time... I think I detect a slight smoke ring, you guys tell me if you agree or not...
After resting for 20 minutes - Slight bark, dripping juices...
3/4" slices, came out moist and tender!!
When sliced thin, you can see the juices glistening.. the meat has a pinkish hue, tell me if there's a slight smoke ring just underneath the edge crust.
Leftover for my wife's lunch tomorrow w/ a bed of rice and stir fried carrots & asparagus.
It came out pretty juicy and tender!!! I wanted to see if I could get a smoke ring, so I broke up a charcoal briquette into small 1" pieces and put them in with the wood chips, 1 or 2 pieces at a time... I think I detect a slight smoke ring, you guys tell me if you agree or not...
After resting for 20 minutes - Slight bark, dripping juices...
3/4" slices, came out moist and tender!!
When sliced thin, you can see the juices glistening.. the meat has a pinkish hue, tell me if there's a slight smoke ring just underneath the edge crust.
Leftover for my wife's lunch tomorrow w/ a bed of rice and stir fried carrots & asparagus.
