[nateo]

We do big picnics for our customers on the major warm-weather holidays (memorial day, labor day, 4th of july). We can buy pork from one of our customers who works a meat plant, though it just depends on what he can get. Usually it's ribs and loins. We smoke the ribs, and people always insist on me smoking the loins too. I pull them off at 140, but they take an hour or two to get there, and I always feel like they're way too dry. Some people really go crazy for them, though, so tastes are weird. Last year I braised some of the loin in a Texas BBQ inspired sauce with bacon, and I thought it turned out pretty well, but I still felt it was too dry. 

[markaberrant]

Yup, low and slow loin always seems dry no matter what, I even did a sausage stuffed, bacon weaved loin last year that was still on the dry side.

[bluesman]

That looks awfully delicious. 

[bluesman]

This is close but different.  A corn bread and sausage stuffed Pork Loin wrapped in bacon and smoked.  I'm doing a similar version this weekend. 





They go great with Kolsch! 

[euge]

Damn both of those look good. 

[Jimmy K]

No they just look like cheating.

[redbeerman]

There is a big difference between pork loin and tenderloin.  Think about the difference between sirloin and filet of beef.  Pork tenderloin is much more tender than loin and takes up marinade much faster.