Looks great. good job. I will have to try in the future. I just smoked half of a pork loin the other day for new years day. I brined it overnight just like you would a turkey. Rubbed it with some BBQ rub and smoked it at 200 degrees until the internal was 143. Turned out crazy juicy...I would have never imagined pork loin staying as juicy as it did inside. I was wondering how a wild hog loin would turn out doing the same thing. If you drop any pigs in the near future would be a good thing to try for your channel. Mine was just one I picked up at Kroger on sale.
Looks fantastic! Venison backstrap is my favorite meat!
Thanks for watching! I threw your smoked lemon pepper seasoning on some wings again the other day and it blew me away just like last time! Delicious!
Yummy 🦌 and Happy New Year! 🎇
Happy new year and thanks for watching!
That looked good. What vacuum sealer do you have there?
Yes sir it great 👍
What was the temp of that meat? I like it like that!!!!
140 when I pulled it off
Looks great. good job. I will have to try in the future. I just smoked half of a pork loin the other day for new years day. I brined it overnight just like you would a turkey. Rubbed it with some BBQ rub and smoked it at 200 degrees until the internal was 143. Turned out crazy juicy...I would have never imagined pork loin staying as juicy as it did inside. I was wondering how a wild hog loin would turn out doing the same thing. If you drop any pigs in the near future would be a good thing to try for your channel. Mine was just one I picked up at Kroger on sale.
Thanks for the idea! I actually have a wild hog loin in the freezer right now, I’ll have to pull it out and get to smoking!
@@BeforeOutdoors I will be watching for the video to see how it turns out
Look like what brisket does
Not much on eating deer medium