Pork loin on the UDS

[Alan in Ga]

I want to thank you all for the loin advice the other night. I took this one and injected it with peach nectar and then a dry rub put it on the UDS til internal temp of 150 pulled and wrapped. I am real happy with this one again thanks:becky::becky:

 

[BlkJeep]

Nice loin!!! :redface: Bet it tasted great.

 

[Paulmark]

Good job, looks good:clap2: I pull mine at about 140...just personel preference.

 

[Alan in Ga]

I will pull at 145 next time nothing wrong with it at 150 just want to see how it is

 

[Rich Parker]

Nice pork loin!

 

[Paulmark]

I will pull at 145 next time nothing wrong with it at 150 just want to see how it is[/QUOTE

No offense Alan:redface:, I grew up having only well done pork, only when I went to the CCA did I get introduced to medium rare pork. I was very hesitant to try it( they would have us pull at a temp of 125:crazy:, I still can't do that. But for loins it can be slightly pink for me now. I'm sure yours was killer.:thumb:

 

[Alan in Ga]

Paulmark I meant that I like to play with temps and doneness and I want to try about 140 to 145 just to see how it turns out.:-D I am getting ready for my first comp and this is a catagory so I will be cooking alot of these in the near future.:wink:

 

[GWA]

good injection idea.thanks...I'm gonna try it.

 

[bigabyte]

Looks delicious!

 

[kik_start]

looks good...

did you slice with a cheese grater?