Pork top loin

Discussion in 'For New Members' started by smokinmilkman, Aug 28, 2016.

  1. smokinmilkman

    smokinmilkman Fire Starter

    I'm gonna be smoking this bacon wrapped and Bilbo rub with a bourbon Apple juice injection on a barrel smoker. Any suggestions on wood type ? Temp ? Etc
  2. porkerbbq

    porkerbbq Newbie

    I'd shoot for 230-240* and hickory 
    smokinmilkman likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Apple, cherry, peach, alder are all good choices for pork.

    Loins cook quick some prefer a lower temp in the pit to maximize time in the smoke. 200-225.

    Do not over cook the loin. You will want to pull the loin when the IT hits 140-145. Foil and let it rest a good 30-45 minutes before slicing. This will insure that you have a nice moist cut. Yes the meat will have a slight pinkness to it. This is due to the smoke and the fact that people have over cooked pork for years. 145 is the safe temp for pork as recommended by the USDA.
    Last edited: Aug 28, 2016
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  4. smokinmilkman

    smokinmilkman Fire Starter

    Yeah using apple and cherry wood and running at 225 and going to wrap at 145
  5. smokinmilkman

    smokinmilkman Fire Starter

    Came out awesome!
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Nice job!

    smokinmilkman likes this.

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