Pork loin

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Tinker
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Pork loin

Post by Tinker » February 9th, 2014, 12:16 pm

Mazdaparts asked about pork loin well hope it's not against the :rulz: but I'm smoking one today going to try and post it step by step so here goes
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Injection I would normally use some black pepper too but some folks can't eat it so left it out
image.jpg
I know why would you take what little bit of fat off an allready lean piece of meat reasoning smoke can't penetrate fat here it has been injected and sprinkled kosher salt on top now just wrap it up and let it get happy


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Re: Pork loin

Post by SmokinFF » February 9th, 2014, 12:25 pm

:kewl: What times dinner? I'll bring the sides. :beer:


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Re: Pork loin

Post by Tinker » February 9th, 2014, 12:28 pm

Bean can of water to sit on baffle plate Why just for some humidity I know some say yes some say no Moisture dose help with that pretty smoke ring we all like to see So I figure it may not help but no more that it is it can't hurt anything


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Tinker
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Re: Pork loin

Post by Tinker » February 9th, 2014, 12:40 pm

Small bean can of plain water
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Re: Pork loin

Post by Tinker » February 9th, 2014, 12:42 pm

Around 8:00 is the plans


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Re: Pork loin

Post by Smokeone » February 9th, 2014, 2:41 pm

Looks like a start.
And there's no rules if we get samples. :D


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Re: Pork loin

Post by mazdaparts » February 9th, 2014, 3:09 pm

Tinker, mine went on at 11:30 and the smoker is holding a steady 228-230. Meat IT is up to 121 already. I didn't get any pics of before the smoker, but it looks like your only cut in half and with the fat on. Its a shame we aren't closer we could have a sampling party. LOL


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Tinker
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Re: Pork loin

Post by Tinker » February 9th, 2014, 4:11 pm

Loin goes on at 3:00 smoker temp running 230ish
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Tinker
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Re: Pork loin

Post by Tinker » February 9th, 2014, 4:17 pm

Now we :-w patiently


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Re: Pork loin

Post by SoloQue » February 9th, 2014, 5:36 pm

:LG:

How long ya thinking for that beast to hit temp?


If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
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Re: Pork loin

Post by Clover Ridge Smokers » February 9th, 2014, 5:48 pm

:LG: :LG:


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Re: Pork loin

Post by Tinker » February 9th, 2014, 6:25 pm

Hit target temp 5:20 pulled it a wrapped it up to get happy happy happy can you feel the love
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Re: Pork loin

Post by Tinker » February 9th, 2014, 6:31 pm

When I pulled the loin I put some white potatoes on the smoker going to try some smoked potato salad and I just so happened to find a fattie in there to. Humm


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Re: Pork loin

Post by Smokeone » February 9th, 2014, 6:36 pm

I hate when that happens!


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Tinker
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Re: Pork loin

Post by Tinker » February 9th, 2014, 8:41 pm

It may go against the grain but here is the fattie bacon of course sausage spinach jalapeños and what cheese was left in the fridge
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Tinker
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Re: Pork loin

Post by Tinker » February 9th, 2014, 8:48 pm

No knife no worries it cuts with a fork and melts in your mouth
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Re: Pork loin

Post by Tinker » February 9th, 2014, 8:56 pm

And dinner is served loin smoked potato salad collards and beans
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Re: Pork loin

Post by Big T » February 10th, 2014, 12:09 am

:needfood: :needfood: :needfood:


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Re: Pork loin

Post by Rodcrafter » February 10th, 2014, 7:43 am

:LG: :LG: :LG:


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Re: Pork loin

Post by Grabber70Mach » February 10th, 2014, 9:25 am

Nice plate of food, looks good.

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Re: Pork loin

Post by Smokeone » February 10th, 2014, 8:02 pm

:LG:


BBQ is just smoke and beers!
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