Hello from SC

[robbie dean]

I was looking up how to smoke a boneless center porkloin this morning and stumbled across this site. It looks just like what I have been searching for.
I live in SC, 42 tomorrow, work as a lead Maintenance tech at a textile company and I love fabrication and wood working.

I had an old range that went out (new ones has too much digital crap on them). I bought a new one (gas this time) and decided to try and make a smoker out of the old one.
Personally I think it turned out great! I cooked a Boston butt last weekend and it came out very good. I tweaked a few issues this week and decided to try a pork loin (Good sale).

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• robbie dean
• Nov 22, 2015

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• robbie dean
• Nov 22, 2015

Any suggestions? No plans just did what I felt was right.

 

[joe black]

Welcome from Greenville, Robbie. You will find this to be a great site with lots of folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading. Your cooker really looks good. You should get some awesome cooks from that beauty.

I like to cook a pork loin at around 250* to an IT of 160*. I use Jeffs pork rub and then at the end I glaze it with 1 part apple juice, 1 part honey and 2 parts rub. I plate it with about 1/2" slices.

Good luck, Joe

 

[robbie dean]

Thanks Joe! I live down near the coast, about 30 miles from Myrtle beach.
The porkloin came out awsome. Nice smoke ring and juicy. I used a rub I got from Sam's (actually pretty good)that I "improved apon" hehe.
I basted it with Worcestershire, soy, water and rub once it got to 140 internal and wrapped it. Pulled at 160 internal.
I am really happy with the build so far but always looking for suggestions and opinions on ways to make it better.

 

[joe black]

Robbie, I'm glad your loin was good. Sounds like you had everything together.. I really like your general area. We have spent several family vacations at Holden.