![]() If you don't need a whole pork loin right now, buy a whole one and simply cut it half. Cooking it low at first may add an extra half hour or so to this recipe but it's worth it. Pellet smokers produce more smoke at lower temperatures and your best flavor will come from running it as low as possible for an hour or so before turning it up a bit. Just a note: If you are using a pellet smoker, (I really enjoy using my Camp Chef Woodwind for this recipe!), consider using the “Lo Smoke” setting for about an hour before turning the knob to “Hi Smoke” or “225” if you prefer. I do this most of the time and I love the well pronounced smoke flavors that I get in my charcoal, electric, and gas smokers by using this method. I recommend adding smoke for at least 2 hours but it also completely fine and even recommended to add well-vented, light smoke for the entire time it is cooking. It does a lot of good things for the smoking environment and should be used whenever possible. If you have a water pan in your smoker, be sure to use it. When it reaches 145☏ (63☌), remove it immediately from the heat, it is done. ![]() Let it smoke cook for about 3.5 – 4 hours or until it reaches 145☏ (63 ☌) in the center of the meat using a durable, high-quality digital probe meat thermometer such as the ThermoWorks Smoke. Place the pork loin directly on the grate or use a Bradley rack.
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