Pork loin!

[Frank_Cox]

Here ya go! Picked this up today. Cooking it on the drum rubbed down with some Memphis mud from PorkMafia!
















Sent from my iPhone using Tapatalk

[Rev.Mike]

what time we eat?

[SAFETYHARBORREDNECK]

Mmmmm,mushrooms looking good

[Puff]

Yikes! What a coincidence?

Tonight's dinner

[Big T]

[The Czar]

I thought we were pals...

[Frank_Cox]

Looks awesome puff!!!!
Here's the finished result...








Sent from my iPhone using Tapatalk

[Puff]

Dang, that looks so good...

Is this finished at 145 degrees or higher? Looks very moist

[Frank_Cox]

Finished at exactly 145!


Sent from my iPhone using Tapatalk

[Puff]

Mine was a bit drier and higher temp so I'm going to do the next one at 145. This looks so perfect.

[Rodcrafter]

Yeah that stuff looks great


Making memories.

[Can do]

HI Frank
Never smoked a pork loin before Whats the rule of thumb per pound / cook time?

[Tom_Heath]

And yet another cook when I am away.

Thanks
Pal

[Miles]

I love this site, I bought a pork loin yesterday and thought I'd better check to see how the heck to cook it and there it is with great picks. It's going to be our Easter meal.
Couple of questions,
Temp at the usual 225 deg?
usual amount of smoke or a bit less/more?
Did you put on the same rub you would use for a pork shoulder or something a bit milder?
Thanks.

[Dirtytires]

Looks good!

[Rodcrafter]

Sorry Miles I was out of touch this weekend, but to try to answer your question. What I do is use the same rubs I use on any pork but I like to wrap the loin in bacon,"loosely" so that it protects it from drying out and allows the smoke to get to it. As for the smoke I use a stick burner, but if you can add some apple wood to the mix you will be glad. As far as the amount of smoke, in my experience it should always be thin blue smoke, like I told some guys this weekend if you see smoke I'm not doing it right.

[Miles]

Didn't get at it yesterday, I took today off and will cook it up this afternoon. If it looks half as good as the ones in the pics above we will be happy.

[forty_creek]

Ditto the LEGEND RC!!!
Only wood I really steer away from with pork is mesquite. I love mesquite but not with my pork.
Good Luck!


Drankin, Smokin and Dreamin

Sent from my iPhone using Tapatalk

[Dirtytires]

Forty creek....surprised to hear you cook with mesquite. I thought it was only a southwest wood and you are a bit too far east.

I learn something everyday.

[forty_creek]

When I get a chance to buy mesquite when in Texas I load up. On my green egg I buy mesquite lump charcoal for steaks.
Mesquite definitely doesn't grow near my parts.
To my surprise a lot of bbq joints in Texas use post oak.


Drankin, Smokin and Dreamin

Sent from my iPhone using Tapatalk

[Rodcrafter]

I'm from Odessa TX, I used to just go out in any pasture and pick up mesquite laying on the ground.


Making memories.