These is from an impromptu smoke I did this weekend. I was at the supermarket and saw this package of Farmer John pork loins on sale- 2.75lbs for $10.50. I didn't realize that there were two in the package. Used Tony Chachere's cajun rub from a shaker for some quick flavor. Used Pecan and Apple.
About 90 mins in the smoker at 225* got them to a temp of 145* then reverse sear for 8 mins over indirect heat with the grill resting on the charcoal ring, covered. Lid temp surpassed the max on the lid thermometer. After the sear, meat temp reached 158*- probably a little higher than I had intended, but still turned out juicy.
Total time including firing the starter letting the rub soak was just under 2hrs. The smaller diameter of the two loins (instead of one) make for a quick cook and increased surface area (compared to one big loin) make for great smoke flavor.
Quick cook that served 4 adults- not bad for a Monday night....
About 90 mins in the smoker at 225* got them to a temp of 145* then reverse sear for 8 mins over indirect heat with the grill resting on the charcoal ring, covered. Lid temp surpassed the max on the lid thermometer. After the sear, meat temp reached 158*- probably a little higher than I had intended, but still turned out juicy.
Total time including firing the starter letting the rub soak was just under 2hrs. The smaller diameter of the two loins (instead of one) make for a quick cook and increased surface area (compared to one big loin) make for great smoke flavor.
Quick cook that served 4 adults- not bad for a Monday night....
