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Author Topic: Pork Loin  (Read 150 times)

pargolfr2003

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Pork Loin
« on: April 15, 2018, 04:13:16 PM »
This is a 3 pounder. Overnight in DM's brine, Killer Hogs rub then smoked at 225 with Hickory to an IT of 145. Orange marmalade/brown sugar glaze then in the oven at 400 for 5 minutes. Delicious as always
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Tim D
Fayetteville, NC
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BedouinBob

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Re: Pork Loin
« Reply #1 on: April 15, 2018, 04:52:31 PM »
Nice looking roast Tim. I will bet it was tasty too!  8)
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Bob - Colorado Springs
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Grampy

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Re: Pork Loin
« Reply #2 on: April 16, 2018, 07:47:19 AM »
Looks good Tim! Pork loin is one of my favorite smokes. They make great sandwiches.
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Jimmy from Arkadelphia, AR
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Durangosmoker

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Re: Pork Loin
« Reply #3 on: April 16, 2018, 02:56:37 PM »
Quote from: Grampy on April 16, 2018, 07:47:19 AM
Looks good Tim! Pork loin is one of my favorite smokes. They make great sandwiches.
What he said.  8)
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Eric in New York's Hudson Valley, unless I can get out to Durango.
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sweetride95

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Re: Pork Loin
« Reply #4 on: April 17, 2018, 11:58:13 AM »
Looks spectacular!
What was your approximate cook time?
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Ben from IN
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pargolfr2003

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Re: Pork Loin
« Reply #5 on: April 17, 2018, 08:22:44 PM »
This is a pretty fast cook. About 2 hours to get to 145.
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Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine
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