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Smoking a Whole Pork Loin Today...

tbonejack

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Joined Jun 12, 2016
I'll be smoking a whole pork loin today.

I bought the loin at Costco yesterday ($18.59).  I made some fresh rub this morning, cut the loin into 3 pieces, applied a light coat of yellow mustard, and coated the loin pieces with rub.  And I put them back in the refrigerator where they'll stay for 6-7 hours.

I'll be using my WSM with Kingsford charcoal and cherry wood chunks.  And I'll be applying a homemade cherry-bourbon sauce at about the mid-point of the cook, and towards the end as well.  I'll be shooting for an internal temperature of 145 degrees.

I'll start up the smoker at about 1:30 this afternoon.  I'll give updates as I go along.


 
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tbonejack

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Well, I've been delayed due to a storm. But it'll pass, and I've got all night...
 
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tbonejack

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Joined Jun 12, 2016
The WSM is holding temperature very steady at 227-233.  I've got my ThermaQ set to alarm when the grate temperature falls out of the range [225, 235], and the alarm hasn't gone off yet.

The internal temperature of the pork loin is 103 degrees after only 45 minutes on the smoker.  This may be a shorter cook than I thought.

I'll be basting with the cherry-bourbon sauce at internal temperature 110 degrees, and again 20 minutes later.
 

redheelerdog

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Looks and sounds great T-bone. Love to see some money shots!
 

b-one

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Let's see the tasty pork! :biggrin:
 

tbonejack

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Joined Jun 12, 2016
Well, I took the pork loin off the smoker at an internal temperature of 145 (verified by a ThermanQ probe).  And I independently verified 145 with a Thermapen MK4.  After only 2 hours of smoking at 225-235.

I wrapped them in foil, and will remove them and serve in 30 minutes.

This is fun.  A lot of fun.

 
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b-one

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Looks great,be back for the money shot!
 

tbonejack

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OK, so I removed them from the foil and my son sliced them.  And I had a small bite, and it has a wonderful taste.  But I'm probably biased.

Seriously, it has a very nice bark, it's tender and juicy, and has a wonderful taste.  We're all happy here.

 

b-one

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Let's see a slice! Slice!slice!slice!:biggrin:
 

b-one

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That's what I'm talking about! Looks great!:drool
 

pit 4 brains

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Looks really good. How long did you rest them? I've only made canadian bacon with whole loins, never smoked one for chops.
 

SmokinAl

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Nice job!

That's for sure a perfectly cooked loin!!

Al
 

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