first time smoking pork loin.

Discussion in 'Pork' started by billy48, Oct 2, 2010.

  1. billy48

    billy48 Smoke Blower

    will be smoking a pork loin tommorow. any hints on smoke time and temp would be great.
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Survey say's smoke till 160* and rest it for a few hours and enjoy. Take a few pics and share with us. [​IMG]
     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Are you gonna wrap this gift? like in a bacon veave? I agree with the 160 as a minimum, 165-170 will get a little more of the pink out. Are ya gonna stuff it?
     
  4. billy48

    billy48 Smoke Blower

    The pork is on . running about 245-255 temp. looking great already.made  my own rub just trying a new mixture.will see what happens.will post some pic later.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yea I would like to see how yours comes out too. Now I like some pink in my pork so I take mine to maybe 155° most of the time alittle under that and then wrap it in some foil and into the cooler for alittle carry over cooking.
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I love stuffing my pork loin. 
     
  7. billy48

    billy48 Smoke Blower

    you said you put in a cooler . can you use the refrigerator instead.
     
  8. Hope you're not still waiting. [​IMG]

    I think the answer is no. The cooler is just an insulator, no ice.
     
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member


    No No you put it in the cooler to keep it warm and rest it so the juices will distribute throughout the meat. You wrap the meat in several layers of foil (so it doesn't leak) then put it in the cooler with towels. The cooler and towels are insulation so the meat will stay warm for hours.
     
  10. dale5351

    dale5351 Smoking Fanatic

    One thing I have done and liked with pork loin roasts is to lace them with slivers of garlic.  Take a knife point and cut a slit, then shove the garlic down into the meat.  Depending on how much you like the combination, do a few or a lot of slits.
     
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I love stuffing mine too
     
  12. walle

    walle Smoking Fanatic OTBS Member

    Billy - sounds GREAT!PICTURES, BROTHER, PICTURES!!!
     
  13. billy48

    billy48 Smoke Blower

    now i understand the cooler trick . like i said i'm a beginner. will post some pics.
     
  14. billy48

    billy48 Smoke Blower

    [​IMG][​IMG][​IMG][​IMG]
     
  15. billy48

    billy48 Smoke Blower

    also first time loading pics LOLol!!!!
     
  16. billy48

    billy48 Smoke Blower

    I did not tell everyone how it tasted . came out pretty good was nice and tender. the only thing i can say i was not happy with was the i think i used too much wood it was alittle too smoke flavor. all in all a good first time.
     

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