Sunday pork loin smoked.

Discussion in 'Pork' started by fghtfire05, Nov 16, 2014.

  1. Started off yesterday by rubbing down with mustard then coating with a dry rub let set over night till this morning.


    This is when i had it out resting to room temp while i got the smoker ready and warmed up.


    Almost done and smelling great.


    Cooked it to IT145 let rest covered for 15 min or so.  I sliced it to 1/4" slices served with homemade mac-n-chess and rolls. The family loved it had just enough spice to taste but not enough to leave you burning.
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks delicious...very nicely done! Thumbs Up

    Red
     
  3. Thnks Im far from pro but I do alright i think.
     
  4. jbills5

    jbills5 Meat Mopper

    What did you rub that with?  It looks like you crusted it.  It looks really good!
     
  5. I put a rub on it I found at a local grocery. It did put a pretty good crust on it. By the way it was as good as it looks.
     
  6. one eyed jack

    one eyed jack Master of the Pit

    If the family is happy,  (Especially Mama), then your golden.

    Good looking loin sir.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Fghtfire05 . Very good looking and glad you let us take a look.

    Oh, yes , I haven't had the pleasure to say Hello. We hope you stay as a Neighbor [​IMG].

    Have fun and as always . . .
     
  8. It looks very tasty! What were you smoking it in?

    Happy smoken.

    David
     
  9. I smoked it in a master built propane smoker. It does ok for me.
     
  10. Thanks for all the positive replys by the way. Looking forward to learn as much as I can. I have pretty much taught myself by trail and error and reading online so its nice to be able to pick someone else's brain for ideas and help.
     
  11. FGHTFIRE - About how big was the loin and about how long did it take to smoke?
     

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