smokin first loin

Discussion in 'Pork' started by tybo6, Jul 15, 2008.

  1. tybo6

    tybo6 Smoke Blower

    hey all,......done brisket,done ribs,done a few fatties..........got today off and thought I would try my hand at pork loin.......just to be sure, about what int.temp should that dude come off the smoke at?........I promise I'llget some q-view for ya'll
    Ty
     
  2. richtee

    richtee Smoking Guru OTBS Member

    If ya ain't skeered... 145°. It's a bit pink, but juicy. Actually, I have not noticed MUCH difference going to 155°. Remember you'll prolly still get another 5° or so on resting, and I recommend ya foil and cooler rest or wrap in a big towel like an hour...really helps all the juice that's gonna get sucked back inside.
     
  3. flash

    flash Smoking Guru OTBS Member

    I usually pull mine at 150º internal, much higher and they start to dry out. Make sure you add some bacon around the loin or spritz with a marinade as it smokes. [​IMG]
     
  4. tybo6

    tybo6 Smoke Blower

    Hey Flash and Rich,
    Thanx guys, preciate the input..........I rubbed the loin and wrapped it in bacon, gonna use oak and apple for the smoke.....get the q-view out when she's done
    Ty
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Perfect! Don't forget the mop! Check out the last stuffed loin I did...really liked the surface flavor the mop imparted.
     
  6. flash

    flash Smoking Guru OTBS Member

    You didn't use that old floor mop on your food again, did ya Rich [​IMG]
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Well..uhhh.. ummm... hey it was a BIG loin!
     
  8. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    I pull mine at 150* Don't forget the q-view [​IMG]
     

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