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Discussion in 'Pork' started by meat hunter, Mar 8, 2009.
I have only grill-smoked loin before at say 300-350 as i was afraid of the lack of fat.With butts for comps or home use ,we slateher on the mustard and sprinkle on the old rub and it sort of combines with that outer layer of fat.I bought a routisore(spelling) for my weber kettle and it does a nice loin , being such a lean cut.A clean shop is the sign of a sick mind ,but a burned out mess is worthless.Smoke on.
Food of the gods...that looks mighty tasty!!
Nice looking loin. Looks like it came out nice and moist.
Looks like you did a great job on it! Don't stress about the different spices too much, you'll always be tinkering a little bit with it
Nice job !
How funny. I smoked my first Pork Loin yesterday as well. I think that it turned out very well. I was really worried about drying it out, but it turned out really well. I have to say though that yours looks even more moist!
Looks like you did a GREAT job!
Congrats on the first try on a loin, I can tell your smoking adventures are going to expand real soon. Get going on that offset, and save the shop for cold smokes.
Thanks to all for the complements. It is an addicting hobby thats for sure. Yes I need to get my butt in gear and get that offset made. I have a commercial stainless fridge as well and I was thinking once I get this smoking this down, use that commercial one for cold smoking. Wife thinks Im out of control smoking all this stuff. She wants to use the other half of that loin and roast it. I told her to get her own LOL. Smoking a Salmon fillet tomorrow for dinner, that should be good as well as some nuts for homemade peanut butter. Smoking nuts, does that sound like someone whos out of control?
Nice job on your first loin. Looks like it turned out well.