Did a small pork loin for me and the mrs.
4 pucks of apple @225* Internal meat @170* for 3 hrs ;D Seasoned with black pepper, garlic, salt
(http://i123.photobucket.com/albums/o290/stlthy1/loin1.jpg)
nepas
Very nice, Nepas. You sure know how to keep the Missus happy!
Looks great NePas!
Especially from work! ;)
Mike
Thanx SD and Mike
nepas
It's another success story NePA, ! Nice Pic too
How was the loin at 170 Nepas--I tend to only do them to about 145.
T2
As always NePas, it looks great.
WOW NePa...looks great...gotta say...I've been a bit hesitant to smoke a pork loin...not enough fat on the ones we get..worried I'd dry it out???
Quote from: tsquared on May 17, 2008, 09:31:15 PM
How was the loin at 170 Nepas--I tend to only do them to about 145.
T2
T2
It was pretty moist. I kinda wet over board on the pepper :o
nepas
Quote from: La Quinta on May 18, 2008, 05:37:15 PM
WOW NePa...looks great...gotta say...I've been a bit hesitant to smoke a pork loin...not enough fat on the ones we get..worried I'd dry it out???
LQ
When i smoke somthing that does not have alot of fat content i put a small metal bowl of water by the meat on the same rack, seems to keep it moist. I did this on the loin pictured.
nepas
Good to know...thanks NePa...
PS...hotter then hell already here...I'm sure you remember...:)