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Author Topic: Pork loin  (Read 1566 times)

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Offline Wing Commander

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Pork loin
« Reply #-1 on: February 11, 2013, 03:11:00 PM »
Today I cooked pork loin again: smoked with hickory and cherry-wood at about 210°F for 3 hours to an IT of about 143°F and glazed after 2.5 hours with a mixture of habanero honey, maple sirup, worcestershire sauce, Marc de Gewurztraminer, allspice, nutmeg and marjoram, then raised the temperature at 280°F.









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Offline smokeasaurus

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Re: Pork loin
« on: February 11, 2013, 03:19:04 PM »
Another awesome cook WC. Sure looks moist.
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Offline Sam3

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Re: Pork loin
« Reply #1 on: February 11, 2013, 03:28:02 PM »
Quote from: smokeasaurus on February 11, 2013, 03:19:04 PM
Another awesome cook WC. Sure looks moist.

Boy, that sure does! Nice job WC!
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Offline Smokin Don

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Re: Pork loin
« Reply #2 on: February 11, 2013, 03:50:45 PM »
Another fine cook WC!!! Did you brine the loin before cooking? I usually do but have done them without and find if I pull them at about the temp you did they come out moist and tender. I used to cook to an IT of 160 deg. out of old habit. Don
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Offline Pappymn

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Pork loin
« Reply #3 on: February 11, 2013, 05:23:03 PM »
That looks good. I also brine when I remember.
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Offline sparky

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Re: Pork loin
« Reply #4 on: February 11, 2013, 05:50:26 PM »
it looks perfect.  i got to come live w/ you.  i would like some of that.  now would be good.   8)
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Offline mikecorn.1

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Re: Pork loin
« Reply #5 on: February 11, 2013, 05:56:54 PM »
Dam! Wish I was your neighbor. That looks great.  :P
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Offline Old Hickory

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Re: Pork loin
« Reply #6 on: February 11, 2013, 06:52:25 PM »
That sure looks good. I love the pork loin when it's smoked , moist and tender.
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Offline bbqchef

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Re: Pork loin
« Reply #7 on: February 11, 2013, 06:54:51 PM »
Nice
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Offline Wing Commander

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Re: Pork loin
« Reply #8 on: February 12, 2013, 03:41:37 AM »
Quote from: Smokin Don on February 11, 2013, 03:50:45 PM
Did you brine the loin before cooking?

No, I didn't brine the loin. I just rubbed it half an hour before cooking.
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Offline Pam Gould

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Re: Pork loin
« Reply #9 on: February 12, 2013, 06:55:44 AM »
Nice loin. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline Chili Head

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Pork loin
« Reply #10 on: February 19, 2013, 02:40:45 AM »
Nice plate buddy! That would make awesome sammies.
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Offline sliding_billy

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Re: Pork loin
« Reply #11 on: February 19, 2013, 04:34:34 AM »
How many pounds was the loin?  That looks fantastic!
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Offline muebe

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Re: Pork loin
« Reply #12 on: February 19, 2013, 08:43:41 AM »
Another one out of the park WC!
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Offline Wing Commander

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Re: Pork loin
« Reply #13 on: February 19, 2013, 08:45:32 AM »
Quote from: sliding_billy on February 19, 2013, 04:34:34 AM
How many pounds was the loin?

It was 2,65 pounds.
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