Snelly’s pork loin smoke inspired me to smoke one using my new Frog Mats. Even after doing a little research on the forum I was still a little reluctant to pull the loin at 150º – 155º. A few have suggested an IT of 140º – 145º Anyway, chose to follow everyone’s lead after reading some convincing data on the safety and pulled with an IT of 156º. Old habits are hard to break!
Swung down to WallyMart and found me a nice little Boneless Pork Loin and dusted it with a little of my favorite seasoning
Preheated OBS to 225º with my PID and applied 3 hours of smoke – 2 to 1 ratio with Pecan and Special Blend. Pulled with an IT of 156º after a total cooking time of 3 1/2 hours. The Loin was only 3.75 lbs. I was curious to see if the pop-up thermometer would blow it’s top signaling that it was done but it never did
FTC for an hour and hacked off a few slices. Very moist and tender with a nice smoke flavor
The $$shot … served with some scalloped taters and steamed cauliflower/carrots/broccoli. Got to have those vegies!!
I believe I’m going to like these Frog Mats. Maybe it was just me but it appeared that cleanup was a lot smoother or maybe it was that the Loin didn’t drip as much as other meats.