Boneless ham with qview

Discussion in 'Pork' started by bubba watson, Jan 28, 2015.

  1. bubba watson

    bubba watson Fire Starter

    Brined half of a boneless pork loin in Pop's brine for 3 weeks. Smoked at 225 for 4 1/2 to 5 hours witg Jack Daniels Oak Barrel chips. Came out awesome if i do say so myself(wife said so too!)
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. What IT did you take it to?
     
  3. bubba watson

    bubba watson Fire Starter

    Thanks! Was shooting for 165, she got to 169 before i pulled her off.
     
  4. Nice !   good job

    Gary
     
  5. bear55

    bear55 Master of the Pit

    Nice, very nice.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BW, looks excellent !!!
     
  7. bmaddox

    bmaddox Master of the Pit

    I think this is going on my to do list. It sure looks good and boneless loin is easy to find on sale around me.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific. I love a cured loin.

    Disco
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Bubba!!![​IMG]

    Just so you know, you don't have to go to 165°, unless you want to.

    You can stop any time after 145°, and be safe.

    Bear
     
  10. bubba watson

    bubba watson Fire Starter

    Thanks guys! Bear, i remember reading that about temp, but i think the directions i was using said 165 and i just didn't think about it other than that. Came out juicy and tender though. When i did a straight loin with my rub i stopped at 145.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    As long as it came out juicy & tender, that's Great!!! Probably because it only took 4 1/2 to 5 hours to get there.

    Years ago before the USDA changed the "Safe Pork Temp" from 160° to 145°, I did a Canadian Bacon, and I took it to 160°. I found it pretty dry. That's why I was so happy they changed & said 145° was safe, and that's why I mention it to others.

    Bear
     

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