Todays Smoked Pork Loin

[NePaSmoKer]

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




nepas

[Smoking Duck]

Very nice, Nepas.  You sure know how to keep the Missus happy!

[Mr Walleye]

Looks great NePas!

Especially from work!  ;)

Mike

[NePaSmoKer]

Thanx SD and Mike

nepas

[West Coast Kansan]

It's another success story NePA, !  Nice Pic too

[tsquared]

How was the loin at 170 Nepas--I tend to only do them to about 145.
T2

[HCT]

As always NePas, it looks great.

[La Quinta]

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???

[NePaSmoKer]

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

[NePaSmoKer]

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

[La Quinta]

Good to know...thanks NePa...

PS...hotter then hell already here...I'm sure you remember...:)