Smoked Pork Loin

[eccman]

I bought two pork loins and decided to smoke them.
I put a rub on both (gorilla bbq rub from Gorilla BBQ in Pacifica).
I used pecan for the smoke. I smoked them at 275 for about 3 1/2 hrs.
I hit one with a Prickly Pear Habanero bbq sauce and left the other one with just the rub(which was a little dry)
IT of 185 and then wrapped them in foil and let them sit for about 30 minutes.

Ian

 

[rc4u]

oh looks good. and im sure tasty. next time try a little less IT to compare like 155. see how it compares. just to see what ya like. my self I like less. go by temp not time. is my way. I try all cooking temps but like to take off when done.

 

[HalfSmoked]

Looks tasty. Pork is considered done at 145.

Warren

 

[gmc2003]

They look good from my screen. At 275* you can pull them off around 140* foil for a few minutes and the carryover will bring them up to 145*.

Point for sure
Chris

 

[Hawging It]

I pull at 145. Always done and juicy. However, Smoke em like you want them. Everyone is different. Glaze looks awesome.

 

[Bearcarver]

I pull at 145. Always done and juicy. However, Smoke em like you want them. Everyone is different. Glaze looks awesome.

145° is my goto on Pork Loin too.
I never tried anything higher that 160° (when that used to be the safe Temp), and that 160° was too dry for me, because the Pork Loins are so Lean.

Bear

 

[eccman]

Next time I’ll try a lower IT. Good flavor though. You should try the prickly pear bbq sauce. Nice unique flavor.

 

[RiversideSm0ker]

Eccman,

I am in So Cal. Can you tell me where you got that unique sauce? I can’t recall ever seeing that on the shelf at any of my local markets. Thanks, and that looks really tasty.

G

 

[eccman]

Eccman,

I am in So Cal. Can you tell me where you got that unique sauce? I can’t recall ever seeing that on the shelf at any of my local markets. Thanks, and that looks really tasty.

G

Hey G,

We actually got the sauce in Sedona AZ, everything there is prickly pear. You can get it on line or you can go to Sedona for a few days

Ian

 

[HalfSmoked]

Thanks for the like eccman it is appreciated.

Warren

 

[HalfSmoked]

Thanks for the like WeberBlackStoneYoder it is appreciated.

Warren

 

[SmokinAl]

I'm with the rest of these guys, I pull mine at 140, and after a short rest the carryover cooking will bring them up to 145. Much juicier than at 185.
But I bet it tasted good!
Al