Pork loin question

Discussion in 'Pork' started by tjoff, Aug 10, 2010.

  1. tjoff

    tjoff Smoke Blower

    I am going to do a 1/2 of a whole loin this weekend. Approx 4 lbs. Any ideas to help keep moist.  Also want temp should I smoke at? what internal temp to go to? and about how long will it take? just need a rough idea to be able to plan dinner.

    Thanks for any help
     
  2. thunderdome

    thunderdome Master of the Pit

    How about an injection?

    I had some good luck with one this past weekend with no injection, and just a spritz. But I foiled at 145, added apple juice to foil, adn continued it up to 165

    I would guess you're looking at just over 3 hours at around 250. Good LUCk. Take some pics for us!
     
    Last edited: Aug 10, 2010
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    You could also wrap it in yummy bacon but as long as your low & slow it shouldnt dry out?

    Try around 240-250 in the smoker & 150-160 for slicing & eating.

    Dont forget the q-view
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I would try and keep the smoker at about 230* to 250* ansd then I would take the loin to maybe 145*-150* and then let it rest and you should be fine. I like alittle oink in my pork to me it keeps it juicy and really good flavor too.
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Anything over 145° will kill trichinosis, the main thing is not to overcook it.  150-155° max on the internal; once it's off the heat it will continue to cook by itself (leave your thermo in it and watch!) while it rests.
     
  6. roltyde

    roltyde Fire Starter

    I did one last weekend.  I took it off at IT of 155.  It went all the way to 163 while resting.  I like my pork nice and juicy and while this one was very good, next time I'll take it off at 150.
     
  7. iadubber

    iadubber Meat Mopper

    I take mine to 150 internal just to be safe. Also I wrap with bacon and inject.
     
  8. i did a magic dust rub on mine.. and wrap in bacon and smoked till it hit 160 and wrap it for a hour (waiting on company to come over) came out perfect and it was a 5 lber
     

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