Smoked pork loin.

[Steve H]

Picked up a 5 pound pork loin and put it in pop's brine for 8 days. Pulled and rinsed.

After sitting in the fridge over night.

Getting the smoker ready.

Into the smoker with ya!

Nice TBS going.

You can see here the damage my mailbox took from a fire I had! Now I am monitoring the temp in there as well. Once bitten...

After just shy of 4 hours at 250 degrees with apple pellets it is at 160 IT.

Cut a small slice. You can see how much color it took. The flavor is good. Nice smoke and perfect salt content. I'm glad I reduced the salt in the recipe.

These will be thick sliced after sitting for a day for boneless chops. I'll be giving them a char before serving.

 

[chilerelleno]

Very nice pork loin ya have going on there Steve.
Looking forward to the grilled pics.
Like!

 

[Steve H]

Very nice pork loin ya have going on there Steve.
Looking forward to the grilled pics.
Like!

Thank you! And thanks for the like!

 

[smokerjim]

looks great, the apple pellets really gives it a different color

 

[pc farmer]

Beautiful for sure

 

[chef jimmyj]

They look great! Might I suggest cooking them no higher than an IT of 145, especially since you like to grill them later. 160 is ok but they will be A LOT Juicier at 145, whether sliced and eaten cold, my favorite, or heated at a later date...JJ

 

[Hawging It]

Really nice Steve!!

 

[Bearcarver]

Those are 2 of my favorites, Steve!!
Yours look mighty Tasty!
Like.
We call them:
Link------Boneless Cured & Smoked Pork Chops and Canadian Bacon
That was 23 pounds of it.

Bear

 

[jaxgatorz]

Beautiful !!

 

[atomicsmoke]

They look great! Might I suggest cooking them no higher than an IT of 145, especially since you like to grill them later. 160 is ok but they will be A LOT Juicier at 145, whether sliced and eaten cold, my favorite, or heated at a later date...JJ

What he said.

Nice colour.

 

[Steve H]

looks great, the apple pellets really gives it a different color

I thought so as well. I'm pretty happy with how it turned out.

 

[Steve H]

They look great! Might I suggest cooking them no higher than an IT of 145, especially since you like to grill them later. 160 is ok but they will be A LOT Juicier at 145, whether sliced and eaten cold, my favorite, or heated at a later date...JJ

Thanks! And I will the next time. I just wanted to be sure they were safe. I was cutting it close with the cure time I thought.

 

[Steve H]

Gosh! I have 2 items on the merry go round!!!!

 

[Steve H]

Those are 2 of my favorites, Steve!!
Yours look mighty Tasty!
Like.
We call them:
Link------Boneless Cured & Smoked Pork Chops and Canadian Bacon
That was 23 pounds of it.

Bear

Thanks Bear! You were the inspiration for this.

 

[Winterrider]

Nice looking Steve, I too am more of a fan of the 145°. I bet they'll be good though.
Like...

 

[Steve H]

Nice looking Steve, I too am more of a fan of the 145°. I bet they'll be good though.
Like...

I'm going to do another batch soon. And that'll be my target temp. Thanks. The piece I tasted sure was good though.

 

[Inkbirdbbq]

Looks pretty good!

 

[Steve H]

Looks pretty good!

Thank you!

 

[Steve H]

Sliced it up this morning.

Test piece.

This is one of those times where everything fell in place. Moist, slight salt. And the smoke was dead on. Very pleased with this. And a trip for more loin is coming very soon!

 

[GATOR240]

Looks delicious Steve. Like!