Newbie needs help with smoking pork

tammy yinger

Newbie

Original poster

Jul 4, 2012

1

10

• Jul 4, 2012

• #1

Hello all.  My family isnew to smoking and I need a little help.  We tried smoking a pork loin today.  We used a rub that consisted of brown sugar, white sugar, garlic powder, onion powder, thyme, sage and chili powder.  The rub was good. but the loin was dry and the bark was soggy.  I smoked to 160°F then wrapped in tin foil and broke through the wall and smoked to 205°F.  The loin was fall apart tender, just dry.  I also added apple juice to the tin foil when I wrapped them.  Any ideas?

Thanks

Tammy

 

mossymo

Master of the Pit

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May 30, 2007

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Glenburn, North Dakota

• Jul 4, 2012

• #2

Glad you joined us Tammy!

When you have time head over to roll call for proper introduction.

- What type of smoker are you using?

- What temperature was the smoker at?

- Was it tightly or loosely foiled?

Pork cooked to 205º will give you pulled pork consistency or fall apart tender. But if the juices are saved and chilled to separate the fat and added back into the pulled pork, it should not be dry.

If you want to slice the pork, cook the pork to 180º.
 

 

Last edited: Jul 4, 2012

eman

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Feb 3, 2009

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139

• Jul 4, 2012

• #3

Just re read your post and figured it out. You did a pork loin by the instructions for a pork butt or shoulder. A loin should be smoked to around 155 - 160 done temp. Also since the loin is a VERY lean cut ,it doesn't hurt to lay some bacon over the top while smoking.

 Try another loin w/ the same rub and take your internal temps to 155-160 ,wrap in foil and let rest for an hour before carving.

    Good Smoking. Bob

 

chef jimmyj

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May 12, 2011

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• Jul 4, 2012

• #4

Bob is spot on! Loin is not fatty enough to pull. If you don't mind pork a little pink go to 145*F and wrap and rest. Other wise 155*F will still be juicy but no pink...JJ

 

Last edited: Jul 4, 2012

mossymo

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Glenburn, North Dakota

• Jul 4, 2012

• #5

Nice call eman, I was so busy thinking temps, then pulled versus sliced my mind didn't think loin... just pork.
 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Jul 5, 2012

• #6

Hello Tammy! Looks like your questions were answered. 

How about heading over to Roll Call and introducing yourself, so we can give you a proper SMF Welcome? Also would you mind updating your profile to include your location? It helps when answering questions to know what part of the world you are in.

Thanks!

 

bruno994

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Dec 19, 2011

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Buna, Texas

• Jul 5, 2012

• #7

X4 to the above answers.  Also, if you foil, bark will 99% always end up mushy.  To set the bark, just throw it back on the grill, smoker, or oven uncovered for 15- 30 minutes to reset the bark.  I usually don't foil loins either.  You're not cooking it long enough to take on too much smoke.