pork loin temp

Discussion in 'Pork' started by mudduck, Jan 28, 2010.

  1. mudduck

    mudduck Smoking Fanatic

    best way to smoke a pork loin
    temps rub all the good stuff
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    There are a number of pork loin recipes to be found here. I like to use Jeff's Rib rub on my loins-work great on butts too.

    Keep your chamber temps between 225-250° and pull them when the internal temp reaches 145°. Should take you 21/2-4 hours depending on the size of the loin. I start watching the thermometer closely at about the 3 hour mark.
  3. tn_bbq

    tn_bbq Smoking Fanatic

    Just don't overcook em [​IMG]

    Rub em with your favorite spice mix (I prefer to stay away from the traditional pork butt BBQ rubs). I sorta treat em like backyard chicken on the grill in that I'll sometimes just open up the spice cabinet and see what looks good.

    Cook to about 150* internal temp

    Bullet site had an interesting recipe:

    [font=Verdana,Arial,Helvetica]Orange Juice Marinade[/font] [font=Verdana,Arial,Helvetica]2 cloves garlic[/font]
    [font=Verdana,Arial,Helvetica]2 TBSP Tiger Sauce (Try Me brand)[/font]
    [font=Verdana,Arial,Helvetica]2 TBSP Worcestershire sauce[/font] [font=Verdana,Arial,Helvetica]2 TBSP A-1 brand steak sauce[/font]
    [font=Verdana,Arial,Helvetica]2-1/2 TBSP yellow mustard[/font]
    [font=Verdana,Arial,Helvetica]3/4 cup orange juice[/font] [font=Verdana,Arial,Helvetica]Crush the garlic cloves with the bottom of a heavy drinking glass or pan. Combine all ingredients and mix thoroughly. Makes enough marinade for a 3-4 pound pork loin roast. Leftover marinade can be boiled and used as a mop.[/font]

    [font=Verdana,Arial,Helvetica]Tiger Sauce is a hot sauce containing red peppers, vinegar, sugar, and other spices and flavorings. It is found in most supermarkets.[/font]
  4. dirt guy

    dirt guy Smoking Fanatic

    Check the link in my signature line. It's a dish I get nothing but compliments on. You can reduce the final temp down to 145 or above. My wife is paranoid about "raw" meat, so I take them all the way to 170. I do pan them after I think they have had enough smoke, though. The trick is to keep it from drying out.

    Make sure you post your recipe and some Q-view!
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Love to give mine a chipotle rub, smoke over apple usually and pull when the internal is 145-150 then let rest about 20 minutes under a tent of foil.
    Never had a dry one yet.
  6. mudduck

    mudduck Smoking Fanatic

    dom question i guess
    but how much is a part in these recipes
    we go buy tbsp tsp cups
    thanks to everone
  7. dirt guy

    dirt guy Smoking Fanatic

    The "part" is a constant. You can use 1/4 cup for the "part" value. Then just multiply by the number of "parts" included by each ingredient by 1/4 cup to get the right mixture for the rub.

    That allows the individual the ability to make as little or as much needed for their particular activity and still have the ratios correct.

    Here's an example using 1/8th cup:

    3 Part paprika ----------------------3/8 cup
    2 Part brown sugar ----------------1/4 cup (2/8) cup
    1 part provencaalse herbs---------1/8 cup
    1 part cayenne pepper-------------1/8 cup
    1 part salt---------------------------1/8 cup
    1 part Chile flakes------------------1/8 cup
    1 part onion powder ---------------1/8 cup
    1 part garlic powder ---------------1/8 cup
    1 part cumin------------------------1/8 cup
    1 part Ground coriander-----------1/8 cup
    All spices blended together

    That quantity would make a BUNCH of rub.
  8. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    ^^^ This. I don't like to let them get above 145 on the the smoker. Once they hit 145 I foil and rest them minimum 1 hour in the cooler. The farther past 145 the dryer they'll get. If you want to take it to a higher temp I'd drape some bacon strips over it.
  9. treegje

    treegje Master of the Pit

    I can not explain it better [​IMG]

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