Pork Loin and Sausage Smoke today...

Discussion in 'Pork' started by roller, Apr 6, 2011.

  1. roller

    roller Smoking Guru SMF Premier Member

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  2. roller

    roller Smoking Guru SMF Premier Member

    Smoked a Pork Loin and Sausage today. The Loin is for church tonight and the Sausage are for me..I took the loin to 160* then wrapped it and let it rest for a couple hours. I took it so high because You just do not know how others like it and most older folks like it well done. I used Apple Wood Chips mixed with Hickory Chips. I did not put a heavy smoke on it . I did not get a cut pic because it was cut later. It was nice and juicy . I took the sausage to 155* and it only took 2 hours. I ran the smoker at 225 to 235* and the loin took 41/2 hrs.  Thanks for looking.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks good man
     
  4. fife

    fife Master of the Pit

    I have been doing the same sausage for my wife and my self and we love it she likes the spicy ones the best.[​IMG]O yes I read if you spray the sausage with veg oil and put some rub on them they are even better.
     
    Last edited: Apr 6, 2011
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good...
     
  6. smokinal

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

    Looks good Roller!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    All looks real nice, Roller!

    Thanks for the views!

    Bear
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Thanks guys the Pork Loin was a big hit....
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    good job
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job!

    Todd
     
  11. fourashleys

    fourashleys Smoking Fanatic

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