1st Time Pork Loin & Sausages w/Qview

Discussion in 'Pork' started by polishmeat, Jul 7, 2009.

  1. polishmeat

    polishmeat Meat Mopper


    Got a 3lb pork loin and sausages (Polska Kielbasa & Apple Sausage) to toss on the GOSM today. Dry rubbed the loin last night and put in fridge to rest.

    Put all sausages in to start at 130F for 1 hour and kept the smoker door cracked since the lowest flame with it closed kept at 180F. Raised the temp 1 hour later to 150F, then to 160F the 3rd hour, and finally 170F the 4th hour so as not to render the fat prematurely. Used a mix of cherry and maple chips, changing every 1.5 hours. Pulled half of the sausages out and finished on the grill to brown.

    At this time, I put in the pork loin and smoked for about 4 hours, along with the remainder of the sausage.

    The loin was very juicy and tasteful. I would have liked to see more of a smoke ring & taste for that matter on the meat. I've had similar experiences with smoking spares. Food was delicious, needless to say. By the way, those are home made polish-style dill pickles my dad made at his house.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks great. Nice job![​IMG]
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome nice job [​IMG]
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Dude, too much...man, I just ate smoked/seared chopped pork and other goodies and...aw man I gotta find some desert now!

    OK, I'll be fine, just gimme a minute...

    Nice smoke you had, meat!

  5. adam c

    adam c Fire Starter

    Nice job. Those sausages look amazing. I did my first pork loin this weekend and I was nervous about it. Glad it worked out well for you.
  6. maker4life

    maker4life Fire Starter

    Looks good !

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