Rotisserie pork loin

[edhead35]

Brined in salt, sugar, pepper, thyme, rosemary. Rubbed with salt and pepper, and mustard.

Zucchini and corn in the drippings and a couple Applewood chunks for light smoke.

[bryanw21157]

Wow...looks great.  What was cook time and temp?

[pyrate]

i have to try this i got the weber spinner and did a chicken yesterday
think i liked smoked better
my smoked loin was dry, how did it come out

Why is the rum always gone

[edhead35]

Wow...looks great.  What was cook time and temp?

hovered around 400 for 40 minutes to an internal temp of 140. Perfectly medium with slight pink thru.

[edhead35]

i have to try this i got the weber spinner and did a chicken yesterday
think i liked smoked better
my smoked loin was dry, how did it come out

Why is the rum always gone

Juicy as hell. Key is cook until 138 as your target. Pork should be pink slightly. Tricinosis dies at 126 or so so don't worry. You are well beyond the danger zone