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zacman
08-23-2011, 01:14 PM
Well I did my first pork loin on my cos. Covered in mustard and rub and smoked at 225. Used a method i saw on here somewhere took it to 160 took about 3.5 hours, then foiled with lots of apple juice and put back on till 190 about 1.3 hours. Then put it in a cooler all wrapped up for 2 hours and was about 155 when eaten. Frist time ever using a foil or cooler method just amazing. Anyway here are the pics.

http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026121024x768.jpg
http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026131024x768.jpg
http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026141024x768.jpg
http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026151024x768.jpg
http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026171024x768.jpg
That cup of juice next to cutting board is what came out of foil.

http://i845.photobucket.com/albums/ab12/zac2k/Pork%20Loin/DSC026181024x768.jpg

Phubar
08-23-2011, 01:21 PM
Very nice job!
Special looking smokering you got going on there.

deguerre
08-23-2011, 01:24 PM
That looks amazingly moist! I've never taken a loin beyond 145. Hmmm...

ezmuny13
08-23-2011, 01:36 PM
i always pull around 150ish,dang looks good

Tango Joe
08-23-2011, 02:13 PM
Bravo, great looking!

zacman
08-23-2011, 06:46 PM
I thought it might be too hot too but I stuck to Bill's (TK Method) Pork Loin
in the reciepe section. used apple wood to get that great smoke ring. Really was insanly juicy and a great amount of juice to use as sauce.

Blackened
08-23-2011, 06:57 PM
USDA says 140 is safe for loins now.. looks good though

colonel00
08-23-2011, 07:11 PM
Looks great :thumb:

GreenDrake
08-23-2011, 07:44 PM
Nice, I always take mine off at 145. Pretty lean cut.