Author Topic: Pork Loin  (Read 1551 times)

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Offline sliding_billy

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Pork Loin
« Reply #-1 on: March 18, 2017, 02:36:22 PM »
Pork 1/2 loin with SPOG and a little bit of a semi-sweet pork rub smoked in the pooper with Pit Boss comp blend pellets.



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Offline HighOnSmoke

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Re: Pork Loin
« on: March 18, 2017, 03:14:01 PM »
Beautiful looking pork loin Billy!
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Offline Smokin Don

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Re: Pork Loin
« Reply #1 on: March 18, 2017, 03:43:15 PM »
That is pretty SB!!! Don
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Offline Pappymn

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Pork Loin
« Reply #2 on: March 18, 2017, 03:49:56 PM »
Love pork loin
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Offline hikerman

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Re: Pork Loin
« Reply #3 on: March 18, 2017, 05:24:38 PM »
Very nice job SB! Looks wonderful!

Offline teesquare

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Re: Pork Loin
« Reply #4 on: March 18, 2017, 05:52:22 PM »
What temp IT do you like to cook yours Chris?

It looks nice and moist. I would like a sandwich - with 2 slices of that and a big slab of stuffing/dressing in the middle. :D
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Offline LarryO1947

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Re: Pork Loin
« Reply #5 on: March 18, 2017, 06:18:39 PM »
Looks delicious!!!!
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Offline Savannahsmoker

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Re: Pork Loin
« Reply #6 on: March 18, 2017, 06:34:37 PM »
Look very tasty and as was ask what temperature did you cook it at and how long and finished temp?
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Offline tomcrete1

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Re: Pork Loin
« Reply #7 on: March 18, 2017, 07:57:00 PM »
Lookin Good!  :)
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Offline sliding_billy

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Re: Pork Loin
« Reply #8 on: March 19, 2017, 08:42:10 AM »
What temp IT do you like to cook yours Chris?

It looks nice and moist. I would like a sandwich - with 2 slices of that and a big slab of stuffing/dressing in the middle. :D

350 pit temp tp 160 internal and then rest for about 10 minutes.  If I know there will be leftovers, I only go to 155, then rest and cut from the ends in and leave the center for leftovers since they need reheated.
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Offline Savannahsmoker

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Re: Pork Loin
« Reply #9 on: March 19, 2017, 02:28:06 PM »
What temp IT do you like to cook yours Chris?

It looks nice and moist. I would like a sandwich - with 2 slices of that and a big slab of stuffing/dressing in the middle. :D

350 pit temp tp 160 internal and then rest for about 10 minutes.  If I know there will be leftovers, I only go to 155, then rest and cut from the ends in and leave the center for leftovers since they need reheated.

Thanks
Art

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Weber Genesis E-330 (Copper)
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Weber Smokey Joe Gold for fun and vacation,

Offline Smokerjunky

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Re: Pork Loin
« Reply #10 on: March 20, 2017, 12:11:41 PM »
Nice smoke ring on that - it looks outstanding.  Also looks like you did a great job keeping it moist - difficult with pork - a fine line between done and dry.
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Offline sliding_billy

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Re: Pork Loin
« Reply #11 on: March 20, 2017, 12:51:31 PM »
My trick especially with loin is to cook it on a rack on a foiled cookie sheet.  Still allows the air to circulate close to the meat and self baste the loin but lets me collect the drippings that (in the case of loin) are very usable.
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