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Author Topic: Pork loin  (Read 898 times)

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Offline Wing Commander

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Pork loin
« Reply #-1 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.













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Offline smoker pete

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Re: Pork loin
« 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.
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Offline Smokin Don

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Re: Pork loin
« Reply #1 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
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Offline sliding_billy

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Re: Pork loin
« Reply #2 on: March 15, 2014, 02:29:29 PM »
Looks great.  I am OK with 135 plus some carryover cooking.
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Offline HighOnSmoke

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Re: Pork loin
« Reply #3 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.
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Offline TentHunteR

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Re: Pork loin
« Reply #4 on: March 15, 2014, 05:41:59 PM »
That looks mighty tasty to me. I especially love the color you got.
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Offline spuds

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Re: Pork loin
« Reply #5 on: March 15, 2014, 05:53:56 PM »
Very nice.
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Offline muebe

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Re: Pork loin
« Reply #6 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!
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Offline Las Vegan Cajun

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Re: Pork loin
« Reply #7 on: March 16, 2014, 12:20:42 AM »
I'll take a slice of that anytime.  ;)
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