Italian Style Herb Pork tenderlion and bone in Center Cut Pork Roast

Discussion in 'Pork' started by ob2689, Mar 2, 2012.

  1. Been having the itch to get the smoker going.  So while at work today I cut a nice bone in centet cut pork roast and bought some Italian Style Herb Pork Tenderloins. 

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    Put a rub on the center cut roast. It was made of the following.

    ¾ cup brown sugar

    1 tablespoon kosher salt

    1 tablespoon season salt

    1 tablespoon chili powder

    1 tablespoon garlic powder

    1 tablespoon onion powder

    ½ tablespoon cayenne pepper.

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    I filled the charcoal basket with Big Green Egg Lump Charcoal, once it was up to temp I put chunks of cherry wood on top.

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  2. Here are some more pictures of the smoke and what the tenderloins and center cut roast then putting foil with apple juice.

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  3. They are done

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  4. johnnie walker

    johnnie walker Smoking Fanatic

    ob2689, welcome to SMF. The loins look good. You can pull them when the IT hits 145 I think it is and they will be nice and juicy. One of the other guys will let you know if the 145 is right, but I'm pretty sure it is.

    I see you're from NW Ohio. That makes 2 of us.
     
    Last edited: Mar 2, 2012
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks delicious!
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member


     Yep, 145 is perfect and makes for some juicy Pork...155 if you or other guests are freaked by Pink Pork....The meat looks nice...JJ
     

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