Simple Smoked Pork Loin

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
11,135
5,265
Canadian Rockies
Smoking has a reputation of a lot of preparation and work. However, sometimes you're just butt lazy. This was one of those days. However, why shouldn't I still eat well?

I had a piece of pork loin in the freezer. I opened a commercial rub, Louisiana Grills Smokey Spicy Sweet Rub, and gave the loin a good coating.


I fired up the pellet smoker to 250 F and cooked to an internal temperature of 160 F which took just over 2 hours.


I took it in side and let it rest for 10 minutes.


Then I carved it up.


It was served with copper penny carrots, deli coleslaw and spicy ziti.


The Verdict

Simple, smokey, tasty. Enough said.

Disco
 
Looks delicious Disco!

I'm surprised it's that pink at 160.

We usually pull ours off at 138-140, and the carryover gets it to 145.

Anyhow great job, Buddy!!   
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Al
 
Looks delicious, may I ask, did you thaw it out first or just put rub on it frozen and put on your smoker?
 
Looks tasty Disco!

POINTS!
Thanks for the point, Case!
 
Looks delicious Disco!

I'm surprised it's that pink at 160.

We usually pull ours off at 138-140, and the carryover gets it to 145.

Anyhow great job, Buddy!!   
icon14.gif


Al
She Who Must Be Obeyed won't let me cook pork pink. The pink you see is around the surface from smoke ring and the salt in the rub.

Thanks for the kind words.
Looks delicious, may I ask, did you thaw it out first or just put rub on it frozen and put on your smoker?
Nope, I thawed it out first.
 
 
Just ask her if she really wants to start the process of training another now....... I bet she'll relent when she thinks about all that time and effort.
I have tried that. She asks what sane woman would seek a replacement.
 
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