St1brew Posted April 8, 2018 Share Posted April 8, 2018 Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250.... Bgosnell151, TKOBBQ and KismetKamado 3 Quote Link to comment Share on other sites More sharing options...
Bgosnell151 Posted April 8, 2018 Share Posted April 8, 2018 Wow, that loin looks amazing, and that is also some great looking pulled pork. St1brew 1 Quote Link to comment Share on other sites More sharing options...
St1brew Posted April 8, 2018 Author Share Posted April 8, 2018 2 minutes ago, Bgosnell151 said: Wow, that loin looks amazing, and that is also some great looking pulled pork. Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future. Bgosnell151 1 Quote Link to comment Share on other sites More sharing options...
Bgosnell151 Posted April 8, 2018 Share Posted April 8, 2018 Just now, St1brew said: Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future. How long did you rest the pulled pork after. I always try to rest at least and hour and up to 6 hours. Quote Link to comment Share on other sites More sharing options...
St1brew Posted April 8, 2018 Author Share Posted April 8, 2018 About an hour. We had company over with hungry kids, so that was a factor. Generally I like to go 1.5 to 2 hours for rest. Never went 6 hours but may try soon. Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted April 10, 2018 Share Posted April 10, 2018 Great looking cook! I'll believe you that the loin was a bit dry, but you sure can't tell from the photo. St1brew 1 Quote Link to comment Share on other sites More sharing options...
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