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Pork loin

post #1 of 11
Thread Starter 

  I'm here looking for info on doing a loin.  I have enjoyed doing babybacks to the point my family is tired of eating them.  I thought I'd get a loin and try it.  My thinking was I wouldn't be paying for bone that I'm throwing out.  I was hoping to cook the same way as the BBs but I see that's not the preferred way to cook them?  No one puts sauce on them?

 

post #2 of 11

A great way to do a loin is to butterfly it & stuff it with whatever you like, then wrap it in bacon like a fattie.

 

Here's a link to one we did.

 

http://www.smokingmeatforums.com/t/103052/stuffed-bacon-wrapped-loin-w-qview

 

Hope this helps!

 

 

post #3 of 11
Thread Starter 

  Thanks Al!  Already have a fatty ready to go so I guess I'll just let her go to about 145 remove and rest in foil and cook the fatty as I normally would.

post #4 of 11
Thread Starter 
So I'm back here searching again for the same thing and came across my earlier search. Last night I tried to use the gas grill to achieve what I'm looking for and failed again. Someone must have a secret way to cook (at this point I don't care if it's smoked, grilled or baked) a porkloin that is cut it with a fork tender. I seem to have an endless supply of wild pork so I'll keep trying until I get it right!drool.gif
post #5 of 11

Pork loins are fairly lean and can dry out during smoking. Al's suggestion is a very good one. I usually cook loins at higher temp for shorter time.

post #6 of 11

Are you sure your therm is correct. It sounds to me like you are over cooking them. If we don't stuff them then we pull them off at 140 & let them rest for 15-20 minutes. The carryover will bring the IT up to 145. At that temp they are very juicy & tender. Also wrapping them in bacon will keep them juicy as well.

post #7 of 11
Thread Starter 

 

 

Quote:
Originally Posted by SmokinAl View Post

Are you sure your therm is correct. It sounds to me like you are over cooking them. If we don't stuff them then we pull them off at 140 & let them rest for 15-20 minutes. The carryover will bring the IT up to 145. At that temp they are very juicy & tender. Also wrapping them in bacon will keep them juicy as well.



   That's probably where I messed up last night, over cooking.  It reached IT in little time, I don't remember how little exactly but I was surprised it was already there, I wrapped it and juiced it thinking the "steaming effect" would make it more tender.  I used to be a lot better at this stuff before I started doing so much reading and getting all learned up on it! biggrin.gif

post #8 of 11

Are you brining it at all before cooking?  That can really help draw moisture into it and lessen the chances of it drying out.

 

I cure brined one last week for a smoked ham, and have been enjoying the leftovers as Canadian Bacon.

 

http://www.smokingmeatforums.com/t/116028/first-canadian-bacon-and-sliced-butt

post #9 of 11

I'd say you overcooked them. No more than 140º internal, then wrap. Try marinading in Mojo Crillio for a bit before smoking.

Tenderloins, just marinate and then throw on a hot grill.

post #10 of 11
Thread Starter 



 

Quote:
Originally Posted by Flash View Post

I'd say you overcooked them. No more than 140º internal, then wrap. Try marinading in Mojo Crillio for a bit before smoking.

Tenderloins, just marinate and then throw on a hot grill.



   I'll give this a shot next.  I didn't marinate this last one, but think I did the one before it.

post #11 of 11

You really have to watch the temps on those because they will go fast on you

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