Thursday nite pork

[lemans]

The winter always gets me down because it gets dark so early and by the time I get home from work the Sun is down and grilling is tough in the dark and the cold..
But tonight I left work early.. I injected two pork loins this am. One
With maple syrup and one with terriaki and 5 spice.
Tonight I am cold smoking them with some cherry pellets in my amazin tube for about an hour.. then on to my flat top to get a sear before I move the to the cooler side to bring them up to 160.. time will tell!!

 

[lemans]

Smells good!

 

[lemans]

Smells good!

Smells good

 

[lemans]

 

[myownidaho]

That’s some good looking loin.

 

[motolife313]

I bet it's nice a tender and tasty. I really like the pork tender lion. Much better deal the need to its crazy how much they want for beef

 

[lemans]

So I took them to 155 then let them rest
20 mins.. so as butter. The maple was better than the terriaki.

 

[Braz]

One of my favorite cuts. Nice job.

 

[lemans]

Thanks. Grilling is life

 

[motolife313]

Nice the one on the left looks like 135

 

[lemans]

Naw. It’s the maple one

 

[motolife313]

They look there there day and night apart on internal temp by eye

 

[lemans]

Both 150. It’s the terriaki that makes it look dark

 

[SmokinAl]

Nicely done!
They both look delicious to me!
Al