Super bowl pork loin!

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Original poster
Jul 31, 2016
SW Oklahoma
Been smoking meat for the last 7-8 years or so. Absolutely love it. It's about the only thing that can bring a guy back down from the stresses of a full time job, family with young children, and a farming cattle/pig operation to maintain. It's really been the last 12-18 months that I have started to "perfect" my technique. I have had great cooks with pork butts, brisket, prime rib, tri tip, turkey, spare ribs, and beef plate ribs. I am old fashion Texas/southern Oklahoma in my technique. I'm talking off-set, seasoned oak, lots of air and convection. Not the most user friendly or hands off methods but I enjoy the challenge and intensity of the cooks. My most recent cook was kind of back to the basics. Whole pork loin. Yellow mustard slather and Korean bbq rub. Garlic, pepper, salt, onion, sesame and a few other things (from what I gather). Lots of forward umami flavors. I am a pretty basic salt, pepper and maybe lil paprika and cayenne from time to time kind of guy, but I enjoy this store bought run on fast pork cooks from time to time. Ran the smoker at 275-300 using well seasoned SW Oklahoma oak. Took about an hour and 45 minutes until 140 internal then pulled wrapped and rested for 45 minutes. Sorry no sliced or after pics. It was juicy, succulent, and didn't last long after slicing LOL. Anyways happy to finally post and tell everyone Hello from Oklahoma!
  Good morning and welcome to the forum from a cool and sunny day here in East Texas, and the best site on the web.                          Lots of great people with tons of information on just about everything.

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