BHasselback
TVWBB Member
Just threw this on...seasoned with some Montreal Steak and Malcom's BBQ rub. Using my B&B Oak Lump that I got on sale at Ace thanks to someone in this group mentioning it.
Pork Loin Today...
- Thread starter BHasselback
- Start date
BHasselback
TVWBB Member
Came out nice....good smoke flavor from the cherry wood and great flavor from the seasoning. Pulled it at 139, tented it while finishing up some sides. Was about 143 when I cut it. Really can't mess a loin up I guess.
Gib Gibson
TVWBB Member
Don't think I've ever smoked pork loin. How does it compare to shoulder?
Timothy F. Lewis
TVWBB 1-Star Olympian
Looks very nice! It’s one of the simple things to do to feed a bunch of people in a relatively short time and they present beautifully!
Nice work.
Nice work.
Mark Foreman
TVWBB Wizard
Tri Tip is another quick smoke go to for me.
BHasselback
TVWBB Member
A while ago I did one stuffed with roasted peppers, prosciutto, garlic, basil and chopped up green olives. Good stuff!
Timothy F. Lewis
TVWBB 1-Star Olympian
I like that Mr. H.!
The roasted pepper and olive will be a great one!
I have not done a rolled one for a while. Maybe for my wife’s sons birthday...
The roasted pepper and olive will be a great one!
I have not done a rolled one for a while. Maybe for my wife’s sons birthday...
Harrison Patrick
TVWBB Member
Really nice color achieved on the loin!
B.A. Poole
TVWBB Fan
This looks awesome! How do you open up the loin for stuffing? The ones here come as solids not rolled.
BHasselback
TVWBB Member
Just start a long, sharp knife on the bottom third and keep going almost to the end, then start again on the middle third and go almost to the end. Actually, I'm terrible at describing stuff like this. There are plenty of YouTube videos out there that actually show the process. This is what it looked like prior to rolling it back up.
B.A. Poole
TVWBB Fan
Thank you @BHassleback. Gotta try this!