Stuffed pork loin!

[bassthumb32]

I hate when I smoke a pork loin and it comes out dry so a friend of mine told me about this idea and I thought it was worth a try. Start out with a nice loin or two season them up slice down the middle and stuff them with sausage to keep them from drying out. I’m gonna give it a go today hopefully it’ll turn out nicely!

 

[oddegan]

Funny. Stuffed pork loin was on deck for me today as well. Way different than yours. Look forward to seeing how yours turns out.

 

[bassthumb32]

After 3 hours at 230-240

 

[oddegan]

Looking very good. Slice that bad boy and let's see the money shot.

 

[gmc2003]

Looks like an interesting idea, never seen it done that way before. Just be careful. Pork sausage should be cooked to 160-165*degrees while pork loins are cooked to 145* I usually pull my loins off the pit at 142* or so and let the carryover bring it up to 145.

Chris

 

[bassthumb32]

After 6 hours I took the whole thing to 170 internal. I’m going to let it sit for an hour before I cut into it but it looks so good.

 

[bassthumb32]

After an hour of sitting here’s the money shot. Tasted great didn’t dry out like a lot of loins very pleased. My wife, sister, and picky son are all fans.

 

[oddegan]

Nice! Mine was an experiment that failed. It involved pineapple and prosciutto and that's all I'm going to say about that. Win some lose some. Yours is definitely a winner.

 

[bassthumb32]

Nice! Mine was an experiment that failed. It involved pineapple and prosciutto and that's all I'm going to say about that. Win some lose some. Yours is definitely a winner.

Gotta try different things. Sometimes you eat the bear sometimes the bear eats you.

 

[disco]

Lovely loin! Big like!

 

[millerbuilds]

Looks Great!

Smoke ON!

- Jason

 

[SmokinAl]

Looks real good, how can you beat a sausage stuffed loin.
The only thing I see that would make me wonder, is since the sausage needs to go to at least 160 IT & I usually pull my loins out at 138-140, I would think the extra cooking would dry the loin out, but I guess that is not the case. Cause yours looks darn good!
Al

 

[bassthumb32]

Looks real good, how can you beat a sausage stuffed loin.
The only thing I see that would make me wonder, is since the sausage needs to go to at least 160 IT & I usually pull my loins out at 138-140, I would think the extra cooking would dry the loin out, but I guess that is not the case. Cause yours looks darn good!
Al

They turned out really good. I should have prolly taken them off at 260 though.

Looks Great!

Smoke ON!

- Jason

Thanks

Lovely loin! Big like!

Thanks