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I bought a pork loin about a month ago on sale, sat it out this last week to defrost. Normally I wouldn't do a brine on a pork loin, but I wasn't sure I'd get it smoked right away, so it sat in a brine for about 3 days.
I only did a light rub on the outside and smoked it at about 220 for 4 hours.
I got busy with closing the pool and went to check on it and realized that the hopper ran out of pellets. So I refilled it, brought it back up to temp and cooked about another hour until it hit about 150 internally. I pulled it and let it sit foiled up tight for about 30 minutes (had to run to walmart for more food saver bags).
The outside was a bit on the salty side, but it sure did it's job, they were juicy and tender. I sliced them into about 1" chops, which I'll toss on the grill to heat up and get some grill marks. The end caps I'll save and mince up for pork tacos one night.
I only did a light rub on the outside and smoked it at about 220 for 4 hours.
I got busy with closing the pool and went to check on it and realized that the hopper ran out of pellets. So I refilled it, brought it back up to temp and cooked about another hour until it hit about 150 internally. I pulled it and let it sit foiled up tight for about 30 minutes (had to run to walmart for more food saver bags).
The outside was a bit on the salty side, but it sure did it's job, they were juicy and tender. I sliced them into about 1" chops, which I'll toss on the grill to heat up and get some grill marks. The end caps I'll save and mince up for pork tacos one night.