Pork loin today

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cyclonefan

Fire Starter
Original poster
Mar 19, 2013
57
19
Ames, IA
It's been a long no smoking winter here in Iowa, but today the outside temperature is high enough for me to fire up the WSM.

I started with around a 9.5 lb pork loin that I picked up from Sam's Club. I cut it and half and put it in a brine overnight.
Brine consisted of:
pickling salt
maple syrup
peppercorns
garlic powder

This morning I coated the loin with the following seasoning.

The temperature is set at 250 degrees and am using hickory chunks. Here is the meat just after throwing it on.

I'll try to post more pictures throughout the cook.

Thanks for looking.
 

I took them off 4 hours later. Internal temp of 160. I know pork doesn't need to be taken that high, but something about a pink color in pork turns seems unappetizing to me. Now double wrapped in aluminum foil to rest in a cooler for an hour or so.
 
Looks tasty, great job  
points1.png


Gary
 
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