About time I Loined up

oifmarine2003

oifmarine2003

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Here is my humble entry for the "Time to Loin Up" throwdown as picked by Shagdog.

I started with a pork loin roast





I rubbed it down with my favorite pork rub, Ted & Barney's.



Fired up the drum with some pecan chunks. Once she was humming along at 230 with TBS, put the loin roast in.



After a hair under 2 hours, we were at 140 IT and ready to pull.



After a nice rest, I sliced the loin up.





And my official entry shot:

 
AaronPo said:
Chris you did a great job! I've had so many dry tenderloins and yours looks so moist!
Click to expand...
I had bad luck too until I started pulling them at 140-145F instead of 165F...
 
Oh....

Oh....

Yes... PLEASE!!!

GIVE ME YOUR LOIN!!!

:shock:

Nice tucker there Chris. and Beautiful presentation also...

Cheers!

Bill
 
Loin2_zps19b545d1.jpg


I think I just gravied in my pants...
 
Hey Chris! How did you make the gravy? It has a wonderful translucency.
 
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