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[wilpark]

Doesnt take long to cook and picks up some nice smoke. Cooked to 144.  Rest 15 minutes then slice

Mashed cauliflower and a salad.

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[Michael_NW]

Mouth-watering. At what temps are you cooking this cut?

[wilpark]

Mouth-watering. At what temps are you cooking this cut?

I start it off at 180 30 minutes  for smoke.   Then 375 to get a decent crust. Cooking it to 144 takes about 1.5-1.75 hours total with the low temp smokeloin turned out tender and juicy.

Best part is slicing these for sandwiches for the next week or more.

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[wilpark]

Looks great!


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Thanks so much.

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[Michael_NW]

Mouth-watering. At what temps are you cooking this cut?

I start it off at 180 30 minutes  for smoke.   Then 375 to get a decent crust. Cooking it to 144 takes about 1.5-1.75 hours total with the low temp smokeloin turned out tender and juicy.

Best part is slicing these for sandwiches for the next week or more.

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Nice! Thanks for the info!

[wilpark]

Mouth-watering. At what temps are you cooking this cut?

I start it off at 180 30 minutes  for smoke.   Then 375 to get a decent crust. Cooking it to 144 takes about 1.5-1.75 hours total with the low temp smokeloin turned out tender and juicy.

Best part is slicing these for sandwiches for the next week or more.

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I did similar awhile back and used  ciabatta bread, basil pesto and a dill caper sauce (got it from Malcolm Reed).  Makes for a fantastic pork loin sammie!


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That sounds terrific.  I usually saute spinach and garlic some mayo and cheese. But the pesto is terrific too. Been on a chimmichurri sauce kick lately and that wood be great for the loin sammies. 

I've been laying of grain breads and carbs so regular breads are out. Coconut flour breads.are my deal now. Miss real bread.

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[Greg1]

Looks great!  Love to smoke loins very versatile cut of meat.  End product is great for fork and knife dinners or throw on a bun for sandwiches.  Pretty cost effective way to feed a large group of people as well our local GFS has whole loins for 1.38 a pound.  Not much shrinkage and not much trimming.

[Ralphie]

The whole meal looks perfect!  What did you sprinkle on the mashed cauliflower?

[Bar-B-Lew]

Try it at 250° for about 2-2.5 hours until it hits the same temp you pulled this one off. 

[Canadian John]

Looks textbook perfect..What meat seasoning did you use?

[wilpark]

The whole meal looks perfect!  What did you sprinkle on the mashed cauliflower?

Fried garlic.  Similar to the ones you'd find on a bagel

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[wilpark]

Try it at 250° for about 2-2.5 hours until it hits the same temp you pulled this one off.

Thats a great tip.  I usually do it that way. But wanted some xtra smoke on it and then I need to accelerate the cook in time for dinner.

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[wilpark]

Looks textbook perfect..What meat seasoning did you use?

Thanks. I slathered with thin layer of yellow mustard. Used my brisket seasoning s and p, garlic powder, and cumin.  Then sprinkled some oregano and herbs d provance.

I've also used Costco' s pesto in a jar as the slather and Montreal steak seasoning with great success.

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[wilpark]

Looks great!  Love to smoke loins very versatile cut of meat.  End product is great for fork and knife dinners or throw on a bun for sandwiches.  Pretty cost effective way to feed a large group of people as well our local GFS has whole loins for 1.38 a pound.  Not much shrinkage and not much trimming.

Thanks. Wish I could get loin at your prices. This particular one was $1.99.  They go from $2.99 up to about $4.99.

Food prices in NYC area are out of control. You figure with so many places and people prices would be a bit better. But that's the cost of doing business in my area.

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[Bar-B-Lew]

Wegman's had pork loin for $0.99/# around Christmas time.  I bought a 10# one and cut it into .33# boneless chops.