Keeping smoked pork loin

sirchad

Newbie

Original poster

Aug 26, 2014

4

10

• Aug 26, 2014

• #1

I am doing a fairly large smoke for a labor day party.  I have 10 loins about 8lbs a piece.  My question is, can I smoke them in the morning and somehow keep them warm, or reheat them when it's time to eat?  We will prob start the meal around 6pm but I'm hoping to find a way to have the meat smoked by noon or shortly after.  Thanks for any ideas!!

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 27, 2014

• #2

You can always reheat in the oven and or the smoker.   Or better yet why don't you plan on them being done around 5PM then let them rest covered in a cooler till dinner time?

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 27, 2014

• #3

You're doing loin so I assume you will be slicing it, correct?

You're target here is 145 Internal and you don't need to go low and slow, so you can hit this within an hour..  I would take it to about 140 and wrap in foil and into a cooler.

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Aug 27, 2014

• #4

Yeah, I'd go fairly fast & furious with the loins....little marbling in there so will go dry & tuff fairly quickly. Brining is an option to help with the moisture but many don't feel it helps.....I do brine at times but not always. Here's one I ran across on my list to try. 

http://www.bonappetit.com/recipe/citrus-brined-pork-loin-with-peach-mustard

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 27, 2014

• #5

Chef Willie said:

 
Yeah, I'd go fairly fast & furious with the loins....little marbling in there so will go dry & tuff fairly quickly. Brining is an option to help with the moisture but many don't feel it helps.....I do brine at times but not always. Here's one I ran across on my list to try. 

http://www.bonappetit.com/recipe/citrus-brined-pork-loin-with-peach-mustard

Click to expand...

Thanks for the share Willie, that looks amazing so it will be getting a run through at my place!

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Aug 27, 2014

• #6

Yotzee said:

 
Thanks for the share Willie, that looks amazing so it will be getting a run through at my place!

Click to expand...

yeah, looked interesting.....you'll get to it b4 me probably so give us pics and a taste feedback.....Willie

 

• 

Reactions: yotzee

sirchad

Newbie

Original poster

Thread starter

Aug 26, 2014

4

10

• Aug 28, 2014

• #7

Hmm...I've always done my loins low and slow.  Might have to try the higher heat.  Thanks for the suggestions!