Smoked three 9.25# pork loins (2 from IBP - 1 from Hormell)
Set temp at 224...time set at 8 hours...wood - Hickory. I let the smoker warm up for 25 minutes.
11am Meat Temp 54 Oven temp 208
11:50 " " 84 " " 220
12:45 " " 122 " " 228
2pm " " 151 " " 222
3pm " " 154 " " 230
Was concerned that the meat temp did not rise much the past hour so I did a no/no I opened the door and put another meat thermomitor into the loin on the bottom shelf ( I had one loin on each of the 3 lower shelfs) And in the mean time I found a recipe for smoked beans on the forums that I decided to add to the top shelf of the smoker.
4pm Meat Temp 154 Oven Temp 220
5:45 " " 169 " " 220
All three loins turned out perfect. I fed my tribe and neighbors (7 adults 6 kids a 7.5 pound loin with the Cookshack Rib rub. I used the CS spicy chicken rub on one and my own rub on the other. I really liked the CS Rib Rub, my wife preferred our own and the CS Spicey Chicken Rub...Everyone enjoyed the the smoked loin. As for the beans they were a big hit, too! My wife and kids are NOT big bean eaters...here's the receipe for it. (modified)
1# thick sliced Hickory Bacon
2 1# cans Bush's Original
1 red bell pepper
1 lage yellow onion
1 can peach pie filling
1/4c Cookies Sweet Hickory bbq
smoked at 224 2 hours
Now this wasn't my recipe as I said I got it from the forums and went to the Food Network...Thanks to whoever posted this. The beans were great! Next smoke ... well waiting for my shipment of pellets to arrive
