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First pork loin

post #1 of 15
Thread Starter 

Im smoking my first center cut pork loin on sat. (8.18 pounds)

im going to have to cut it in half to get it to fit in the smoker. i know what the internal temp should be. i dont know how long it should to take to smoke. or should i foil it at anytime. any suggestions would be very helpfull please. 

th_Slab_of_meat.gif


Edited by Carolina Smoker - 4/26/13 at 6:18pm
post #2 of 15

 

The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 135-140 for Slightly Pink or 140-145*F, If your guests think Pink Pork is under cooked. Wrap and rest...

 

Loins are very lean so Brine adds flavor, help maintain moisture after cooking and tenderizes the meat. Check out this article... http://www.edinformatics.com/math_science/science_of_cooking/brining.htm

 

Here are a couple of Recipes you may like to try...JJ

 

 

 

Pork Brine

 

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

 

Combine all and Brine the meat at least over night, 24 hours would be better.

 

 

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

Apple Pork Topper

 

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vingar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

 

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

 

Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.


Edited by Chef JimmyJ - 5/12/13 at 3:56pm
post #3 of 15

Damn. I just finished a big breakfast, and now I'm hungry again. Thanks for this, Jimmy!

post #4 of 15
Quote:
Originally Posted by rajones19 View Post

Damn. I just finished a big breakfast, and now I'm hungry again. Thanks for this, Jimmy!

You are welcome. The combo of Apple and Pork is a classic and this an adaptation of an old Polish Pork Recipe that was my Dad's favorite. Enjoy...JJ

post #5 of 15
Thread Starter 

Thanks JJ. Will diff try this. one more thing I read a few ost about how some people put the loins in a disposible pan while smoking. Is that something you should do or is that preferance.help.gif

post #6 of 15

Preference...I smoke on a Rack with a drip pan under the meat. You can also start on the rack then pan when you wish to start saucing or to put the Apple topper on and finish the smoke. I would not go over an IT of 140-145*F. It will climb 5* from Carryover and you want it juicy with a hint of Pink...Now I am Hungry!...JJ

post #7 of 15

drool.gif loins look great!  Keep showing the q-view as you go along.  Keep us drooling!

 

Kat

post #8 of 15
Thread Starter 

coming along pretty good. Im gonna throw some potatoes in there also. and maybe some bratwurst and chickenwings.

All I need know is a cooler of beer. If anybody is in South Carolina come on over just follow that awesome smell!!!beercheer.gif

post #9 of 15
Thread Starter 

Now its time to glaze.drool.gif

post #10 of 15

That's all looking real good...bravo.png

 

Red

post #11 of 15
Thread Starter 

FINISHEDdrool.gif

post #12 of 15
Quote:
Originally Posted by Carolina Smoker View Post

Thanks JJ. Will diff try this. one more thing I read a few ost about how some people put the loins in a disposible pan while smoking. Is that something you should do or is that preferance.help.gif

 

I like to put the meat on a rack by itself, so it can get full smoke.

 

Then put that pan on the next rack down to collect drippings.

 

The Loins look Great !!!

 

Bear

post #13 of 15

Thanks Chef J J. I just bought a loin that had a deep discount and was hunting a recipe. Found yours and 1/2 of the loin is in the brine you suggested now. I normally do not like loins since I find them dry and not very tender. In fact never made one on the grill, just oven.   

post #14 of 15
Quote:
Originally Posted by MountainHawg View Post

Thanks Chef J J. I just bought a loin that had a deep discount and was hunting a recipe. Found yours and 1/2 of the loin is in the brine you suggested now. I normally do not like loins since I find them dry and not very tender. In fact never made one on the grill, just oven.   

You are Welcome...Biggest issue is don't go over an IT of 140-145*F and they will be Outstanding. I too think Loins area a waste of money. No taste, no Fat and can be dry as the Sahara. But Brined and taken to 140*F, my preference, they are great...JJ

post #15 of 15

Looks like it turned out great...PDT_Armataz_01_37.gif

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