Smoked pork loin (q-view)

Discussion in 'Pork' started by damone, Jul 13, 2009.

  1. I finally got the pics off my camera and thought I'd share.



    After using a rub, a creole butter injectable baste, and letting it sit in the fridge all night wrapped in saran-wrap, I wrapped it in bacon. I probably didn't need the bacon since I used a baste but I think just about everything tastes good wrapped in bacon. [​IMG]




    Here it is after an hour or so. Every now and then I'd give it a squirt with apple juice. I used hickory wood chips and after the internal temp got to about 157 I pulled it off. It took between 5-6 hours to cook.




    Shortly before slicing. It was so juicy and tender you could cut it with a fork. I didn't think to take a picture of it cut to show the smoke ring because by the time I got done, the wife and I were so hungry and it smelled so good we couldn't wait to tear into it!
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The pics ya took look pretty good! Glad ya enjoyed the smoke.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job and thanks for sharing.[​IMG]
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great Damone. Cut pics would make for even more drool but everything looks like it came out great.
     
  5. Looks fantastic! Great job.
     

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