1st attempt Boneless Pork Loin wrapped in Bacon w/qview

[wormtown q]

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• wormtown q
• Sep 1, 2013

ready to wrap!

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• wormtown q
• Sep 1, 2013

Wrapped, injected, rubbed and resting for the night!

 

[wormtown q]

Just went on the smoker! More pics to come.

 

[wormtown q]

About halfway home!

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• wormtown q
• Sep 2, 2013

 

[wormtown q]

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• wormtown q
• Sep 2, 2013

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• wormtown q
• Sep 2, 2013

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• wormtown q
• Sep 2, 2013

 

[wormtown q]

The dogs trying to get in on the action!

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• wormtown q
• Sep 2, 2013

 

[wormtown q]

Smoke Ring and the dogs trying to convince me they are worthy!

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• wormtown q
• Sep 2, 2013

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• wormtown q
• Sep 2, 2013

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• wormtown q
• Sep 2, 2013

 

[caleb]

This looks awesome! I have numerous questions for you because I would like to try this.
What temp did you smoke at?
What internal temp did you take the loin to?
What rub did you use?
Wht did you inject the loin with?

 

[wormtown q]

Sorry Caleb, Haven't been on in a while. I smoked the loin at between 250 and 275 . It took about 4 hours. Brought it to an IT of 165 then pulled it wrapped and rested for 1 hour. The injection was one part apple cider vinegar, 2 parts cheap EJ's Brandy, black pepper, paprika, ancho chili powder, garlic, oregano and basel (sorry no measurements on the ground ingredients just did it by taste). The rub is the Williams Sonoma Spicy Chipotle Rub ( not bad for a store rub). The key for me was the Bacon Wegman's nitrate free organic apple smoked.