How long to smoke a rolled/stuffed pork loin?

Discussion in 'Pork' started by pacnwsteve, Apr 28, 2008.

  1. I'm going to smoke my first rolled/stuffed pork loin this coming weekend for guests including a guy that thinks he's pretty boss on the grill/smoker. I intend to show him up. I'll roll it with prosciutto or ham and some spinach and cheese and dust it with a good rub before it goes in the smoker.

    Any ideas on what I should aim for in terms of internal temperature for done? Do I need to be concerned about this cut drying out as it is fairly lean? I have a brinkman charcoal water smoker and it runs a little cool. Any ideas on how long I should smoke the meat? (about 4.5 lb. loin).

  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    I like to smoke mine til the loin reaches an internal temperature of 172 or so...then cover it and let it rest for at least 20 minutes. I aim to get the loin cooked without drying fillings are usually already cooked or partially cooked.
    Also...brining the loin before stuffing keeps it moist, also covering with bacon strips helps...
    Good luck with it and take pictures for us.
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Echoing cowgirls's temps, I'd also recommend brining the loin as it's a naturally dry cut of meat. My first loin was cooked until internal reached 160 and then foiled for 20 minutes. It still turned out dry ....
  4. Thanks for the suggestions sumo and cowgirl, and Cowgirl thanks for the link to your old thread. That looked great. I will try a brine for sure, maybe the bacon as well (everything tastes better with bacon), and keep a close eye on the temp. If I dry it out, I'll make a sauce I guess or just call out for pizza.

    If I can find my camera and get over my computer illiteracy I'll see about putting some pictures up next weekend. Somewhere here it tells you how to post pictures, so I'll figure it out.
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Now that Sumo mentioned it... i agree a lower internal temperature would be better. I'm getting my whole hog/pulled pork and loin temperatures mixed up![​IMG]
    Shoot! I need ta go to bed. lol

    Good luck with it Steve...:)

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