Tried something new yesterday. Large get together, so decided to try smoking pork loin. This is 1.5 loins, or roughly 14 lbs (only $2.48 per pound at Sam’s). Heavy rub of Head Country High Plains Heat and smoked using post oak chunks. 200 degrees until reached 150. Then double wrapped in foil and stuck in cooler a couple hrs until it was time to serve. Sliced thin and it was a hit. Very juicy. For feeding a large crowd, I highly recommend….damn good and you can’t beat the price.
by jbs5356
4 Comments
Literally just bought a sugar cured loin, one of my fave thinga to smoke
How long did it take to hit 150 and how long did you rest?
It wasn’t dry? I usually pull pork loin at 135ish.
It does seem incredibly cheap every time I buy it.
If you got pork loin to be moist and juicy, you’re doing something right. I might have to try this because you can’t beat the price of pork loin.