I bought a holiday pack from Compart Farms for Thanksgiving. In the pack was a 5-bone pork loin. We decided to keep it for
Christmas.
All cleaned up and tied. I will be brining it overnight in a mixture of apple juice, kosher salt, white sugar and a bundle of
Rosemary, Sage and Thyme.
I took it out of the brine this morning and after patting it dry, I covered it with olive oil. I seasoned it with a rub mixture of sea
salt, pepper, minced garlic and chopped rosemary, sage and the thyme.
I am cooking today on the Backwoods Chubby 3400. I am using KBB and a couple chunks of pecan. I will be cooking at 250
until the loin reaches an internal temperature of 140.
It took 1 hour and 45 minutes to reach the target temperature of 140. I am going to rest it for a while, then slice it.
All sliced up and ready for our plates. No plated shots as it went fast! But it was very delicious, juicy, nice bark and light smoky
flavor.
Merry Christmas and Happy New Year to everyone!
