@TurnItOff_OnAgain to FoodPornEnglish • 1 year agoSmoked pork loinimagemessage-square12arrow-up150arrow-down11file-text
arrow-up149arrow-down1imageSmoked pork loin@TurnItOff_OnAgain to FoodPornEnglish • 1 year agomessage-square12file-text
Rubbed it down last night and put it in the smoker after work today. Applewood chips on 225 for 2 or so hours.
minus-square@[email protected]linkfedilinkEnglish1•1 year agoLooks great! How was the taste and texture? I recently (over)cooked a bacon-wrapped pork tenderloin (all from Costco lol) in the air fryer, and it was very forgiving.
minus-square@TurnItOff_OnAgainOPlinkEnglish2•1 year agoTaste and texture is delicious. As soon as it hit 150 I took it out of the smoker and let it rest. It’s very moist. I love doing pork butts, but they take sooo long.
minus-square@[email protected]linkfedilinkEnglish2•1 year agoYou can’t just say stuff like that without committing to share pics! 😜
minus-square@TurnItOff_OnAgainOPlinkEnglish2•1 year agoI’ve done a few pork butts. Last one I did was 9lbs. 12 hours. Had to wrap it in foil once it hit 160 to get over the shelf.
minus-square@HappycamperNZlinkEnglish1•1 year agoWe think we should have wrapped this one. Beautiful and most when cut but dried really quickly, even after resting for 30 min.
minus-square@TurnItOff_OnAgainOPlinkEnglish1•1 year agoLast one I did I cooked a day early and didn’t pull it til the next day. Was super mouse, but I also wrapped it. The first one I did I didn’t wrap, but it didn’t last more than a day.
Looks great! How was the taste and texture?
I recently (over)cooked a bacon-wrapped pork tenderloin (all from Costco lol) in the air fryer, and it was very forgiving.
Taste and texture is delicious. As soon as it hit 150 I took it out of the smoker and let it rest. It’s very moist.
I love doing pork butts, but they take sooo long.
Doing a rolles pork roast now 9 hour smoke
You can’t just say stuff like that without committing to share pics! 😜
I haven’t figured out how to :(
I’ve done a few pork butts. Last one I did was 9lbs. 12 hours. Had to wrap it in foil once it hit 160 to get over the shelf.
We think we should have wrapped this one. Beautiful and most when cut but dried really quickly, even after resting for 30 min.
Last one I did I cooked a day early and didn’t pull it til the next day. Was super mouse, but I also wrapped it. The first one I did I didn’t wrap, but it didn’t last more than a day.