Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: sliding_billy on March 18, 2017, 02:36:22 PM

Title: Pork Loin
Post by: sliding_billy 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.

(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_2085_zpssl2igvfc.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_2085_zpssl2igvfc.jpg.html)

(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_2087_zpsmyozrior.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_2087_zpsmyozrior.jpg.html)
Title: Re: Pork Loin
Post by: HighOnSmoke on March 18, 2017, 03:14:01 PM
Beautiful looking pork loin Billy!
Title: Re: Pork Loin
Post by: Smokin Don on March 18, 2017, 03:43:15 PM
That is pretty SB!!! Don
Title: Pork Loin
Post by: Pappymn on March 18, 2017, 03:49:56 PM
Love pork loin
Title: Re: Pork Loin
Post by: hikerman on March 18, 2017, 05:24:38 PM
Very nice job SB! Looks wonderful!
Title: Re: Pork Loin
Post by: teesquare 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
Title: Re: Pork Loin
Post by: LarryO1947 on March 18, 2017, 06:18:39 PM
Looks delicious!!!!
Title: Re: Pork Loin
Post by: Savannahsmoker 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?
Title: Re: Pork Loin
Post by: tomcrete1 on March 18, 2017, 07:57:00 PM
Lookin Good!  :)
Title: Re: Pork Loin
Post by: sliding_billy on March 19, 2017, 08:42:10 AM
Quote from: teesquare 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

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.
Title: Re: Pork Loin
Post by: Savannahsmoker on March 19, 2017, 02:28:06 PM
Quote from: sliding_billy on March 19, 2017, 08:42:10 AM
Quote from: teesquare 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

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
Title: Re: Pork Loin
Post by: Smokerjunky 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.
Title: Re: Pork Loin
Post by: sliding_billy 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.