My 9# pork loin

Discussion in 'Pork' started by abyss, Sep 5, 2016.

  1. abyss

    abyss Newbie

    3rd time using the wsm, been touch and go, I added to much lit charcoal to start and had a hard time getting the temp down.

    Started with a marinade:

    Marinated over night, took it out around 1, patted it dry and patted on a dry rub and on the smoker it went around 2:
  2. abyss

    abyss Newbie

    So it's been 2 1/2 hours and it is getting to temp:

    I forgot to mention I threw a few hickory chunks on to begin with, getting ready to pull it off and wrap it
  3. abyss

    abyss Newbie

    Putting it under wraps:
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

    I use what is known as the side light method on my WSM's. Makes it really easy to maintain temps.
  5. abyss

    abyss Newbie

    Yeah, I use the ring method and drop lit coals in the center, and I usually fill the water bowl all the way and it keeps it between 225-230, but I kinda got lazy today, only filled the bowl half way, and didn't really pay attention to how many lit coals I used. It ended up starting the cook at around 260, and I got it down to 225 about an hour in
  6. b-one

    b-one Smoking Guru OTBS Member

    Looking good!
  7. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Nice looking loin. I like to butterfly those open and stuff them with mushrooms and sharp cheddar cheese.
  8. abyss

    abyss Newbie

    Finished product, went to 148 before I pulled it to make some of the pink disappear for the family folk, took 2 pictures, one with flash one without, our power went out as food was finishing up so I couldn't get decent lighting:
    Without flash
    With flash
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks awfully juicy!:drool
  10. smokinal

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

    That's a great looking loin!

    It looks perfectly cooked!

    Nice job!


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