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Madain Pork Loin Now with q-view

post #1 of 12
Thread Starter 

Going to make an attempt on pork loin this weekend, having never done one I will once again sit at the feet of the masters and ask many questions, most will include "why?". How much fat should I trim and "why?" Should I go fat up or down & "why?" Brining yes or no,and "why?" What and"why"or not should the temp be before pulling off and wrapping?

 

All answers will be Cherished like they are drops of Boulevard Beer!

post #2 of 12

Since I just did a full pork loin last week and had good results I will share a bit of what I know.  I injected a mixture of pinapple juice and w. sauce (did not have any apple juice in the house) and then coated with some of Jeff's rub.  I smoked it at about 240 degrees until the internal temp was 165.  This made it very nice for slicing.  I did not ever put it in foil and go to a higher temperature like I do for pork butts.  I may be wrong but, on a loin there is not a lot of internal fat to break down so going for too high a temp for pulling may not work as well.  I actually trimmed off some of the fat on mine because it was kind of tough.  I am sure others will have more detail on that.  Anyway, we sliced a lot of nice chops off the loin and the taste was wonderful.  Good luck.

post #3 of 12

A loin is what  loin chops or center cut pork chops are cut from.

 There is very little fat  to start with.  The only time i have smoked loins i have stuffed them .

 Unless there is some really hard fat , i wouldn't trim before smoking .

 I'd smoke it fat up . Reason being that way what fat that does render will flow over the meat b4 falling into the pan that catches the jucies( You do have a pan ?)

 Brining ? in my opinion ,No . Again ,in my opinion Injecting adds more flavor.

 

 

Here is the way i would smoke a loin, paint on a mixture of 1 part mustard , 1part molasses w/ 1 tsp liquid crab boil.

 coat heavily w/ my rub . Wrap w/  Tightly in plastic wrap . Place the loin in a pan , Make up an injection of apple juice ,butter , a shot of spiced rum and some brown sugar.

 heat the injection untill the butter and sugar or melted and let cool.

 Inject the loin  thru the plastic wrap and then store in the fridge over night.

 Unwrap and dust w/ more rub and let it sit while you prep your smoker.

Smoke at around 230 till internal of 160 . Foil and rest for at least one hour b4 slicing.

post #4 of 12

I just did my first one as well and it was awesome!! I had a big one 8 lb and cut it in half and injected each with different flavors and smoked at 230 untill internal temp hit almost 150* then take off wrap good in foil and let rest in cooler for at least an hour and that thing will be juicy good trust me on the temp 150, and use the juice in the foil to pour over it after you slice it. Oh and I trimmed all the fat off only left very little and used my bbq rub on each after trimming the fat and injecting. Mine was very juicy even with the fat trimmed off.


Edited by pandemonium - 11/4/10 at 10:20am
post #5 of 12

Check out these links you can do a search and find a bunch more but this should get your mind wondering and the drool flowing 

 

http://www.smokingmeatforums.com/forum/thread/90241/stuffed-pork-loin-with-qview 

 

http://www.smokingmeatforums.com/forum/thread/74795/stuffed-pork-tenderloin 

post #6 of 12

hope everything turned out great, jayhawk.

post #7 of 12

You probably already smoked it but I'll give some pointers my style. Do you want to slice or pull it, yes you can pull a loin.I've done many and they are awesome. My main trick is injecting in the cryo vac. First wash it then inject with your choice of fluid, inject to the point that the your liquid will actually fill the bag, ie now you have an injection and a marinade. Let that sit overnight and then cut out of the bag, rub it down and go overnight again. Now your ready for the smoker. Sliced I say 150*, pulled I say smoke till 150*, foil and take till 205*, let rest a few hours and pull it.

post #8 of 12
Thread Starter 

Sorry for the delay on the q-view (time change thown me for a loop)

Injected with a mixure of pineapple & OJ,{went and got oj in white ford bronco}, with some chipolte sauce and some wisticher and some rub.

Rubed with cinnimon and adobe chili powder rub.

Smoked at 225,till it hit 150 wrapped & poured in extra injection and let it get to 180, let it sit for 30 and then sliced it thick and thin. Moist tasted sweet & spicy,will continue to tweak injection and rub, will keep you apprised of the progress.biggrin.gif

q- view (25).JPGq- view (5).JPG

post #9 of 12

 

Quote:
  sliced it thick and thin. 

 Man your killin me!! Bring on the slices PDT_Armataz_01_11.gif

post #10 of 12
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

 

Quote:
  sliced it thick and thin. 

 Man your killin me!! Bring on the slices PDT_Armataz_01_11.gif


Sorry icon_redface.gifDSC01219.JPGHere they are
 

post #11 of 12

Oh Yeah, There's those slices! Very nice smoke ring too! Now that you have one under your belt, any ideas on what you would do different next time?

post #12 of 12
Thread Starter 


Maybe some more Cinnamon and might try some ginger in rub and injection,still thinking which usually gets me in real trouble!!PDT_Armataz_01_28.gif
 

Quote:
Originally Posted by raptor700 View Post

Oh Yeah, There's those slices! Very nice smoke ring too! Now that you have one under your belt, any ideas on what you would do different next time?

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