SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Anyone Smoked Pork Lion?
New Posts  All Forums:Forum Nav:

Anyone Smoked Pork Lion?

post #1 of 22
Thread Starter 

I'm going to try some pork loin pieces soon. Any excuse to use the smoker ya know. I told my wife my dad BBQ'd for Mother's Day all the time when I was a kid. Anyone have any tricks or secrets to share?

 

pj

post #2 of 22

It's a lean cut so I prefer to smoke it at a higher temp (275-300). If you want a longer smoke wrap it in bacon to add some fat content!

post #3 of 22

I dont know about pork LIONS buts there's a ton of info about loins here..

 

  http://www.smokingmeatforums.com/newsearch?search=+Pork+Loin

post #4 of 22

Only take the IT to 140ish, then foil it and let it rest for a bit to come up to temp.

 

Pork loin has a very mild flavor so it takes rubs very well. 

post #5 of 22
post #6 of 22
Thread Starter 

ATS32....Wrap it in bacon!!!!....you evil, evil man. How could I not now that you mentioned it? I have been making my own bacon for about a year now, and I just finished some about two weeks ago. Going on for sure.

 

 

post #7 of 22
Thread Starter 

Thanks for the tips and links everyone. Surely appreciated.

post #8 of 22

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 any Pink Pork is underdone. 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.

post #9 of 22
Thread Starter 
Just for the record everyone...I am not cooking LION. I repeat no LION! I went to the local market and they were all out. LOL LOL My poor tying skills on the thread title.
post #10 of 22
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

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 any Pink Pork is underdone. 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.

thanks for the brine recipe. I am going to try that for sure in a couple of weeks.

post #11 of 22

I like to stuff pork loins and slow smoke at 225° to an internal of 140°

No Creosote! A-Maze-N Smokers

Reply
post #12 of 22

Just smoked a 5 lb loin on Mother's Day. Rubbed down with a rub I came up with and marinated in an apple juice mixture I made, with a bacon wrap. Was phenomenal. Smoked with apple wood nuggets and charcoal. Took approx 2.5 hrs at about 250-275. IT was right at 140, let it rest for 30 min and it was perfect. In fact, it was so good I didn't have time for pics, the crew tore into it as soon as I had it sliced. I guess Mom had it right when she said the best way to make your food taste the best is to keep them all hungry!!

post #13 of 22

Here's my Last posted Pork Loin Cook

 

 

and here's a pic of a Smoking Lion

 

 

 

 

Just kidd'n

I'll be posting another Loin Cook next week, hopefully.

post #14 of 22

I think one of my favorite ways to smoke pork loin, it to cut 2" thick slabs do a slow low temp smoke and then reverse sear then over super hot coals. SO good!

post #15 of 22

Did some the other day. On the advice of a friend, I wrapped in plastic wrap at the 140 mark after coating it with Peach Pie filling. Then wrapped that in tin foil and brought it up to 155. Let it set for a while and then sliced it into thin sandwich meat. It was very good. Never would have thought of the Peach Pie filling on my own but it gave it a very good flavor. We also brined it for 24 hours in molasses, vinegar, water, brown sugar, salt and Garlic cloves before we rubbed it.

post #16 of 22

i like the sound of the topper recipe posted by pjnla i will try that with some pulled pork, sorry originally posted by chef jimmy j 


Edited by smokerpaul - 6/6/13 at 1:05pm
post #17 of 22
Thread Starter 

This is the funniest thing I have seen in a long while!!!! Thanks for the laugh. I needed that!!

post #18 of 22
Going to do pork loin smoking today. One side has fat on it. Would put the fat side down or up while smoking? Do you turn it while smoking?
post #19 of 22
Thread Starter 
Fat side up for sure. That way the fat keeps the meat moist. The meat can take a strong rub also.
post #20 of 22

Yep, Fat Up. Just watch your Internal Temps and you will have a great result. Don't forget, the temp will rise 5-10*F depending on if you rest on the counter or in a cooler. Good luck...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Anyone Smoked Pork Lion?