First of all big thanks for Wolgast and Scott W for some great tips!
Got the test pork loin completed and it was a success.
It weighed 7bs and luckily it had a nice fat layer which I kept to help as much as possible with any self-basting I could get. As advised instead of brining it, I gave it a healthy dose of injections.
I'm now using a clay saucer instead of water,great on the clean-up and works as well.
Put on a heavy coat of my rub, inserted a few garlic cloves and smoked it a 250-270 for 3 hours. Pulled it a 150 and wrapped in foil.
I used a 50/50 split of apple and pecan and got a real good smoke out of it.
The meat was really moist, pleasantly surprised.
Next effort, take on the 6 others and do a giant smoke-out for a large fellowship get-together.
Thanks again guys!
3 hrs later, coming off the smoker and ready to wrap
Nice apple/pecan smoke rings, flavor was spot-on!
Got the test pork loin completed and it was a success.
It weighed 7bs and luckily it had a nice fat layer which I kept to help as much as possible with any self-basting I could get. As advised instead of brining it, I gave it a healthy dose of injections.
I'm now using a clay saucer instead of water,great on the clean-up and works as well.
Put on a heavy coat of my rub, inserted a few garlic cloves and smoked it a 250-270 for 3 hours. Pulled it a 150 and wrapped in foil.
I used a 50/50 split of apple and pecan and got a real good smoke out of it.
The meat was really moist, pleasantly surprised.
Next effort, take on the 6 others and do a giant smoke-out for a large fellowship get-together.
Thanks again guys!
3 hrs later, coming off the smoker and ready to wrap
Nice apple/pecan smoke rings, flavor was spot-on!
