Smoked Pork Loin

ozzy

New member
Here's my current smoke job. I made an injection of beef broth, habanero sauce, smoked salt,onion and garlic powder. I left the loin in the cryovac bag in poke right on through. This worked out good because the loin took on abot 14-16 oz. before it started filling around the loin. I left it in the fridge overnight and got it ready early this morning. I made a wet rub out of canola oil, dry rub "kroger powdered marinade" and habanero sauce. I smoked it for 2 1/2 hours at 250* with hickory. I pulled it at 150* and foiled it with beef broth and finished it at 205* pulled,rested for 30 minutes and pulled it. It took on a nice smoke ring and was tender as could be. The injection was perfect. Enjoy

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