Just got a smoker a few weeks ago. So far I've smoked 2 boneless pork loins:
The first one.
Before:
5.5lb boneless pork loin:
Rubbed and after night in fridge (white sugar, salt, black pepper, turmeric, cinnamon, paprika, olive oil) has been applied:
After 5 hours smoked at 225-240 over applewood and a water/white vinegar mixture to an internal temp of 160:
Wrapped for an hour and rested in foil in a cold oven for an hour:
Sliced and ready for my mouf!
thoughts?
The first one.
Before:
5.5lb boneless pork loin:
Rubbed and after night in fridge (white sugar, salt, black pepper, turmeric, cinnamon, paprika, olive oil) has been applied:
After 5 hours smoked at 225-240 over applewood and a water/white vinegar mixture to an internal temp of 160:
Wrapped for an hour and rested in foil in a cold oven for an hour:
Sliced and ready for my mouf!
thoughts?
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