Hello all
I've been using a CookShack 009 for about a year now, It's an awesome smoker, worth every penny.
Last week I was at the local wholesale club and they had these whole pork loins on sale. The ones that are about two and half feet long and weight 5 to 7 lbs. Well I bought one to try in the smoker. Before doing so, I thought I would check the forum for information on smoking it. I was a little disappointed with the threads that I read, like how dry the loins were, that they have little flavor, and how many people prefer to cook them on the grill rather that in a smoker. It seemed like my only chance to would be to brine it and hope for the best. Friday it went into the brine and after 12 hours, I fired up the 009 to a temperature of 225, with 3 ounces of apple wood. This was Saturday at around 11:00 am. I left to go shopping, and returned about 1:30 to find the internal temperature was already at 149. Not believing it could reach that temperature in only a couple of hours I inserted the probe in another location and it read 144. I continued smoking until the internal temperature hit 151, remove and let it rest for a half an hour. I was amazed at the flavor of this loin, it was very moist, had plenty of flavor, not only from the smoke, but also from the spices that I included in the brine. I would just like to say that this is an excellent cut of meat to smoke, or else I just got lucky. I will be smoking many more loins in the future. I also have an 11 lb turkey brining in Smokin Okie's turkey brine that will be going into the smoker this afternoon. This is a great forum, with a lot of knowledgeable people contributing a wealth of information.
Thanks all
Brosnt1
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