Pork loin today

Discussion in 'Pork' started by cyclonefan, Mar 15, 2015.

  1. cyclonefan

    cyclonefan Fire Starter

    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
    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.
  2. cyclonefan

    cyclonefan Fire Starter

    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.
  3. cyclonefan

    cyclonefan Fire Starter

    It turned out pretty good. I liked the Ployboys seasoning better, but both were decent. It was cut with a fork tender and pretty moist. I'll definitely brine my loins before cooking going forward. Now to finish slicing and vacuum seal some up for later.
    gary s and iggythump like this.
  4. Looks tasty, great job  [​IMG]


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