Pork Loin in the Smokin' It #3

Discussion in 'Pork' started by chef willie, Mar 10, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    It's been a while since I've posted. Very early Spring here in the PNW has been a motivator for outside projects and garden bed preparations. I've also delved into artisan bread making which is a whole other learning process. Regardless, here is the loin. Broke out the smoker and had a small piece of the dark end of the loin, just enough for the two of us. Often, something that small I'd toss on the grill but a post by Padron Man made me decide on the #3. Just a few hours in Yoshidas Original marinade then left out for an hour to come to ambient temps and into a 225 degree smoker with a big, fat chunk of apple wood. 2.5 hours later it hit 145 IT and I pulled & foiled it for an hour +/- rest while getting dinner caught up. This thing was soooooo tender and juicy I could not believe it. Cut with a fork tender and no sauce required. I can't recall a loin cut being so tender and flavorful. Definitely a go-to method from now on, served with bacon pan fried taters & our first asparagus of the Spring...Willie


     
    welshrarebit likes this.
  2. matchew

    matchew Smoke Blower

    Looks like a mighty fine tasting plate to me, Chef!  Hard to beat smoked pork loin and taters.
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like you were eating well, Chef! Nice meal.

    Disco
     

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