Pork Loin Roast

Discussion in 'Pork' started by carbonfiber101, Jul 1, 2014.

  1. Rubbed down with brown sugar and mustard. Smoking with Applewood chips, should get 8 hours. After which I'll shred, add BBQ and smoke another hour.

    or two.
    sqwib likes this.
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Looking Good.

    Just a suggestion Pull that bad boy at 142 (carry over heat will bring it to a safe IT of 145) and foil and wrap and slice, save the Butts/Picnics for pulling,

    Keep us posted
  3. After 6 hours; shredded, in BBQ and back on the smoker. 2 hours till dinner :)
  4. red dog

    red dog Smoking Fanatic

    That is a different looking loin. Looks more like a butt to me. But it looks good!
  5. I'm still working on identifying each cut, good chance it was mislabeled at the store.
  6. The finished product, a Fantastic sandwich!

  7. jbills5

    jbills5 Meat Mopper

    Usually when pork is labeled as a roast, it is usually a butt.  Based on your pic, it looks like you got a butt.  Maybe the store got some loin meat in their cut and labeled as such.
  8. sqwib

    sqwib Smoking Guru OTBS Member


    • Loin
    • Butt double pack
    • Butt
    • Same Piece as above (Butt) this is the Fat Cap side
    • Picnic, skin on
    • Picnic Left/ Butt Right.

    Hope this Helps

    Good catch, I didn't even notice that.

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