Smoked pork loin

[1022addict]

First attempt at a bacon weave. Home made rub

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• 1022addict
• Nov 27, 2016

Smoked it in my Green Mountain Daniel Boone with Lumberjack Apple pellets. 3 hours at 225 then 3 more at 325. Sprayed it every 90 minutes with apple juice. Pulled it with internal temp of 167. Wrapped in foil and beach towel for 1 hour to rest

Used 9lbs of pellets. Air temp was 55 with windy conditions.

Finished product.

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• 1022addict
• Nov 27, 2016

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• 1022addict
• Nov 27, 2016

Tasted pretty good.

 

[SmokinAl]

Looks delicious!

Great job!

Al

 

[crazymoon]

1022A, Nice job on the loin!

 

[dirtsailor2003]

Great looking loin! Nice smoke!

 

[carolinadoug]

Yum!  Looks awesome - have a loin in the fridge now and might have to try the bacon weave as well.

One quick question - I thought pork was okay and juicy at 145* IT.  Want to make sure I don't screw it up!!  Thanks,

Doug

 

[atomicsmoke]

Looks so good. Wasn't a bit dry at 167?

 

[1022addict]

It was a bit dry. Should of pulled it at 150 ish.
After researching I found this link for food Temps.

Internal Temperature Cooking Chart, What's Cooking America
https://whatscookingamerica.net/Information/MeatTemperatureChart.htm

 

[atomicsmoke]

Like CarolinaD said...145 is safe and juicy.

 

[disco]

Love the weave! Nice job.

Points

Disco

 

[1022addict]

Thanks. I'm covering everything with a Bacon weave now

 

[GaryHibbert]

Nice job on the bacon weave!

I generally pull my loins at 140 and let rest or 145 and serve.

Gary

 

[iowabeef]

That weave looks absolutely delicious! I agree with Gary. But I usually go a little lower. I will pull anywhere from 138-140 and let it rest for at least an hour, wrapped tight in doubled up foil in a few towels inside the Yeti. Always amazing. I do use two probes just to make sure it even and the lowest temp is not lower than 138.

-Jase