Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: Wing Commander on March 15, 2014, 10:38:13 AM

Title: Pork loin
Post by: Wing Commander on March 15, 2014, 10:38:13 AM
Today was time for another piece of pork loin. Yesterday I injected applejuice with some dissolved salt and seasoned it with Simply Marvelous Spicy Apple Rub. I smoked it with applewood in the ceramic cooker at 230°F. After an IT of 122°F was reached, I glazed it several times with a mixture of apple juice, apple cider vinegar, pear jelly, Worcestershiresauce, some of the rub and butter. It was pulled after an IT of 138°F was reached.

(http://3.bp.blogspot.com/-VKDaCGxSaDQ/UyRf-WotCmI/AAAAAAAAO8w/0s8RGe-rMfU/s800/IMG_3460.JPG)

(http://4.bp.blogspot.com/-7Kxn00-Xnjk/UyRgIEjIdeI/AAAAAAAAO84/kAWXJEm1C9o/s800/IMG_3468.JPG)

(http://3.bp.blogspot.com/-iNHSlXC5UPA/UyRgM_hqgvI/AAAAAAAAO9A/xyP1-Ku9TEI/s800/IMG_3474.JPG)

(http://1.bp.blogspot.com/-MmbRNOzMgAM/UyRgRjkQtmI/AAAAAAAAO9I/0yzQuWc6eRw/s800/IMG_3478.JPG)

(http://1.bp.blogspot.com/-pVTX6XAaY1E/UyRgVlY7JKI/AAAAAAAAO9Q/EFIi64an5Tw/s800/IMG_3481.JPG)

(http://4.bp.blogspot.com/-_sDGUOUxtNA/UyRgZfyEcfI/AAAAAAAAO9Y/WHTKZJDbN1Q/s800/IMG_3484.JPG)

(http://4.bp.blogspot.com/-fb1VSpSyokU/UyRgcIXn0VI/AAAAAAAAO9g/7ls-msfTjuo/s800/IMG_3488.JPG)
Title: Re: Pork loin
Post by: smoker pete on March 15, 2014, 11:15:21 AM
Looks great ... but an IT of 138ºF?  Is it done at that IT?  ...  I take my Pork Loins to 145º - 150ºF.
Title: Re: Pork loin
Post by: Smokin Don on March 15, 2014, 11:46:54 AM
That looks good WC, nice cook!!! It looks done to me but a little like Pete on the temp. I think the safe temp for pork from USDA was lowered to 145 for a long time now but being old school it took me awhile to not do it to at least 160 deg. Lately I have used 145 deg. and it is juicier and more tender. Don
Title: Re: Pork loin
Post by: sliding_billy on March 15, 2014, 02:29:29 PM
Looks great.  I am OK with 135 plus some carryover cooking.
Title: Re: Pork loin
Post by: HighOnSmoke on March 15, 2014, 05:22:34 PM
That looks delicious WC! I normally take mine to 140 and the carry over brings it up to 145 - 146 area.
Title: Re: Pork loin
Post by: TentHunteR on March 15, 2014, 05:41:59 PM
That looks mighty tasty to me. I especially love the color you got.
Title: Re: Pork loin
Post by: spuds on March 15, 2014, 05:53:56 PM
Very nice.
Title: Re: Pork loin
Post by: muebe on March 15, 2014, 11:58:34 PM
Quote from: HighOnSmoke on March 15, 2014, 05:22:34 PM
That looks delicious WC! I normally take mine to 140 and the carry over brings it up to 145 - 146 area.

Same here. I shoot for 140F.

Another great looking cook WC!
Title: Re: Pork loin
Post by: Las Vegan Cajun on March 16, 2014, 12:20:42 AM
I'll take a slice of that anytime.  ;)