Pork Loin, first in new OBS

[ArnieM]

Thanks for the pics mbetz.  Yeah, that loin looks good.

So, as squirt asked, "How did it taste?"

[mbetz]

The loin tasted great.  Had a little different flavor than usual.  This I believe was due to the fact that I did not have any hickory pucks to creat my smoke with.  I have some comming.  For what ever reason the local stores around me that carry Bradley Bisquettes do not order any in the winter time.

[ArnieM]

For what ever reason the local stores around me that carry Bradley Bisquettes do not order any in the winter time.

Gee, that's strange.  I have difficulty finding pool chemicals in January  ;D

[MPTubbs]

I can't mow the yard......unless I shovel 3 feet of snow first.

                                          :o

[FLBentRider]

I can't mow the yard......unless I shovel 3 feet of snow first.

                                          :o

You can mow mine.

[Roadking]

You guys are inhaling something more then smoker smoke.  ;D

[Tenpoint5]

You guys are inhaling something more then smoker smoke.  ;D

Thinking the words "Puff Puff Pass" are applicable here for these fellas

[DTAggie]

How long in the smoke?  Type of smoke?  How long did the whole cook take?

[mbetz]

I cooked it at 225 degrees for approximately 6 hours.  I pulled it when the IT hit 145 degrees.  I applied combination of wood smoke.  I used two pucks of the special blend then one puck of mesquite.  Typically I would have used hickory for the wood smoke, but was out.

[DTAggie]

Thanks.  Smoke the whole time or just maybe 3 hours?

[OU812]

With the Bradley you never need to smoke the whole time.

You only need 3 hr smoke on the loin, and most other things, the rest of the time you are just slow cookin.

[mbetz]

I applied smoke the full 6 hours but I also like a strong smoke flavor as well.

[seemore]

mbetz, that is a very nice looking pork loin!
Mrs