center cut pork loin- good plan for first time??

Discussion in 'Pork' started by giles45shop, Aug 22, 2009.

  1. Hi all,

    I'm a relative newb at smoking, but I'm going to try a center cut pork loin tommorow and wondered if I could get some feedback on my plan? I'm using an MES. I did some searching on the site and found what seemed to be a good recipe.


    Marinade 5.5 lb pork loin in mojo criollo overnight
    Inject w/ creole butter marinade
    Wrap in bacon
    Smoke w/ apple wood, w/ smoker set at 230F
    Let internal temp get to 155F
    Pull and wrap in aluminum foil.

    I would appreciate any comment on the plan and also if anyone has a rough idea of how long a 5.5 lb loin will take in the MES??

    Just trying to get a rough idea so I don't have dinner too early or too late :)

    I know that some folks pull at a lower temp, but I would rather err on the side of caution.

    Thanks for any help,

  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Hi John,

    Welcome to SMF

    Be sure to drop in to the Roll Call thread and introduce yourself.

    I have not done a whole loin but someone who has will be around to help you. I do know that you do not want to overcook the loin as they are very lean and thus easy to dry out.
  3. billbo

    billbo Master of the Pit OTBS Member

    That sounds like a good plan! 155° may be a little high though as they dry out easy. I would shoot for 140-145° or so. Others will chime in soon too. Don't forget the Qview!
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ok John your pork loin is just that a loin no bone right? I ask because I'm doing a bone in loin myself. I'm just gonna rub mine with a new rub a butcher gave me called country boy. I'll rub it tonight then using a vaccum sealer and put it in the refrig for overnight. In the mourning i will also inject it with cajun butter but mine will have some garlic and cheyanne pepper seasoning. Then i smoke it at 225-230 till it hits about 165 or so. Then wrapped it in foil and in the cooler for about a hour or more. Then enjoy i'll cut it into chops and enjoy as always.
  5. tntxajun

    tntxajun Smoke Blower

    I have never run mine to 165,, too dry for me. I feel comfortable at 135F,, foil wrap for about an hour. My guess is about 3 1/2 hrs at 235-245 for the size you posted. I have never injected a loin but the Crillio is an excellent marinade. I add some orange juice to mine for some additional boost.

  6. Yep, It's boneless. I got the mild Cajun Injector Creole Butter to try. I'm hoping it's not spicy, as my wife and daughter are anti-spice and she said she would kill me if I made it too spicy :)
  7. Thanks for the guess on the time, sounds like I can start it around lunch time and have ready for dinner w/ time to spare. Much better than getting up at 5 AM :)
  8. billbo

    billbo Master of the Pit OTBS Member

    The mild should be fine. Most of it cooks down anyway. Good luck and post some Qview!
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The creole butter will be fine in a loin . we use it in all our turkey and chicken cooks. Just make sure to have a good bacon wrap and keep it moist w/ a lil apple juice.
  10. Hi all, just wanted to let you know it came out great! I was going to take some pics, but the digital camera was on the fritz.

    I pulled it out right at 3 hours and it was ~ 160F. It had a nice 1/4 smoke ring and was very tasty, no spiciness at all, so the wife was happy! It was also fairly moist, considering it's such a lean cut.

    Thanks again for all the help,

  11. billbo

    billbo Master of the Pit OTBS Member

    Good to hear it came out tasty! Just out of curiousity, would you go for a lower internal temp next time?

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