Banner advertisements by

Re: pork loin

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Bob on November 20, 2011 at 17:39:30:

In Reply to: pork loin posted by Naked Bones on November 20, 2011 at 11:22:21:

Use the same seasoning you do with pulled pork if you make that...I have tried simple and bacon wrapped..I find simple is good, bacon wrapped adds a barrier to between the smoke and the loin...bacon tastes great but the loin is a little 'ovenish' if you know what I to really make good if you can double decker your smoker, drape bacon over the upper deck with the loins an inch or two below, now that is money! You have the fat of the bacon basting the loin and smoke coming in all sides where wrapped unless you staggered your wrapping would only have smoke coming in through the ends. AND the benefit of BBQ bacon as a treat! Wrapped bacon is great on the outside and a bit slim on the inside. I usually do 250-275 for ~ 4 hours flip and baste with apple juice half way, with 150 being the magic mark with a probe stuck in the center, not at one end but in the center of the loin length from one side gauging where the middle is. Hope this helps

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows; U; Windows NT 6.1; en-US; rv: Gecko/20110920 Firefox/3.6.23

[ BBQ Search ]