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Author Topic: Pork Loin  (Read 3267 times)

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Offline Randy

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Pork Loin
« on: August 09, 2005, 03:48:32 PM »
Ran the pit yesterday to roast a pork loin and a grocery store Smithfield ham.  For these I run the pit at 325-350F using Oak & Hickory.  Takes about 20 minutes a pound at this temperature.
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Offline Randy

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Re: Pork Loin
« Reply #1 on: August 09, 2005, 03:50:48 PM »
The pans underneath the ham and loin  contains Mott's all natural apple juice.  Since this is a vertical pit it catches the meat drippings also
« Last Edit: August 09, 2005, 04:15:55 PM by Randy »
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Offline DKM

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Re: Pork Loin
« Reply #2 on: August 10, 2005, 10:13:19 PM »
OK that looks really good.

Never cared for the apple juice though.
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Just how many boards can I be on anyways.

Offline Randy

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Re: Pork Loin
« Reply #3 on: August 11, 2005, 07:37:23 AM »
When I tried regular apple juice I didn't like it but the Mott's all natural seems to work better.

Randy
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