Pork Loin

Discussion in 'Roll Call' started by tj2000, May 18, 2014.

  1. tj2000

    tj2000 Newbie

    We smoked 1/2 of whole pork loin (not tenderloin) about 5 lbs. Marinated in Dijon, garlic & cognac. Brinkman charcoal smoker (cheap), with only "low, ideal, hot" settings, so we picked "ideal" and put it on a foil layer to prevent drip. Did not trim fat. Removed at 150 and tented with foil for 30 min. rest. It was juicy, flavorful, but almost too dry. Would take off at 140 or so next time. We didn't brine as salt is a concern. Looking for dry rub suggestions & method to get a crispy exterior, and more smoke flavor. Thanks!
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Kosher salt, coarse ground pepper, onion and garlic salt.   Smoke at "ideal" to an internal temp of 140.   Remove from smoker, cover/wrap in foil and let rest for 10 mins or so.   Carryover cooking should take the temp to 145ish.   Slice and serve.

    As for the lack of smoke, would need to know what you did.
    tj2000 likes this.
  3. tj2000

    tj2000 Newbie

    Thanks for the info. We used royal oak charcoal. Any suggestion on better type?
  4. I like Stubbs - it is a wee bit more expensive than Kingsford but I like it...
  5. Hello and welcome. Did you use and wood splits or chunks ?  That will add smoke flavor. Do what was suggested above, for keeping it juicy. Pork loin is very lean and will dry out pretty quick. If you want crispy, after it's smoked throw it on a Hot grill turn it several times and it will crisp up.

    Gary S
  6. tj2000

    tj2000 Newbie

    Thanks for all the suggestions on spices, cooking times, Stubbs charcoal, wood splits/chunks and hit grill at end for crispy outside. We will do again and try to perfect before serving to company.

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