Smoked Pork Loins with Q-view!

nedtorious

Smoke Blower

Original poster

Nov 30, 2012

130

30

Sherwood, TN

• Jun 26, 2013

• #1

I did these a while back, but just got around to posting them now. I do my pork loins a little different than most people, but the results are always good.

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• nedtorious
• Jun 26, 2013

I injected two 9 lb. pork loins with a mixture of olive oil, orange and apple juice, Cheerwine, Sundrop, and Moore's Marinade, then refrigerated overnight.

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• nedtorious
• Jun 26, 2013

Dried them off, and coated them with rub.

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• nedtorious
• Jun 26, 2013

Smoked at 225 until internal temp was 180. About 6 1/2 hours. Thats right 180! At this temp they are just melt in your mouth tender.

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• nedtorious
• Jun 26, 2013

They are so moist and tender, its ridiculous!

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• nedtorious
• Jun 26, 2013

mmmmmmmmmmmm!

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• nedtorious
• Jun 26, 2013

Thanks for looking! 

 

• 

Reactions: ne rookie and thatcho

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jun 26, 2013

• #2

Hi Ned....I am so glad you are back and posting again.  Was missing you!  Those really do look great!  Gotta love that Sundrop!

Kat

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jun 27, 2013

• #3

Theylook dandy... ! You got those down..

 

bigtrain74

Master of the Pit

OTBS Member

SMF Premier Member

Feb 23, 2009

1,218

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Springfield, Ma

• Jun 27, 2013

• #4

NED NED NEDtorious!!!! That looks great!!! Nice job!

 

Last edited: Jun 27, 2013

lrlangley89

Smoke Blower

Jun 21, 2013

80

16

Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jun 27, 2013

• #5

That's some pretty pork!

Logan

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 27, 2013

• #6

NEDtorious said:

Smoked at 225 until internal temp was 180. About 6 1/2 hours. Thats right 180! At this temp they are just melt in your mouth tender.

DSC01287.JPG

• nedtorious
• Jun 26, 2013

They are so moist and tender, its ridiculous!


Thanks for looking! 

Click to expand...

I always pull my loins at 137°F - 142°F, foil and wrap for an hour.

The injection sounds like its a major player in making the loin tender at 180°F

I think I'm gonna try your way, it sounds intriguing.

Well done

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jun 27, 2013

• #7

The injection most definitely plays into the high IT. On two different occasions I have accidentally cooked loins to 180*. The first time was with a brined, not injected loin. The second time was a rubbed loin. Both times they turned out as dry as sun baked leather! Will have to give your injected method a try.

 

• 

Reactions: thatcho

ptcruiserguy

Smoking Fanatic

SMF Premier Member

Sep 16, 2011

662

14

Sharps Chapel, Tn

• Jun 27, 2013

• #8

Those are some really nice lookin pork loins NED.

Think I will have to give that a try also. Have you ever frozen them again after smoking like that

Happy smokin'

Mike

 

claude1955

Newbie

Jun 19, 2013

2

10

Montreal, Canada

• Jun 27, 2013

• #9

Exactely what I was looking for.

Injected, rubbed and cooked at a very low temp. Your recepie is on my list.

 

Last edited: Jun 27, 2013

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 28, 2013

• #10

dirtsailor2003 said:

The injection most definitely plays into the high IT. On two different occasions I have accidentally cooked loins to 180*. The first time was with a brined, not injected loin. The second time was a rubbed loin. Both times they turned out as dry as sun baked leather! Will have to give your injected method a try.

Click to expand...

And I would venture to say that Oil in the injection is a key player in the outcome.

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Jun 28, 2013

• #11

SQWIB said:

And I would venture to say that Oil in the injection is a key player in the outcome.

Click to expand...

Defiantly, I've tried it with out the olive oil, its just not the same.

 

mrad

Meat Mopper

SMF Premier Member

Sep 27, 2012

279

40

Princeton, MN

• Jun 28, 2013

• #12

Would you be interested in posting the quantities used in the marinade? I just pulled out an 8 lb center cut loin and was about to post for suggestions. I think I found what I wanted!!

 

nedtorious

Smoke Blower

Original poster

Thread starter

Nov 30, 2012

130

30

Sherwood, TN

• Jun 28, 2013

• #13

mrad said:

Would you be interested in posting the quantities used in the marinade? I just pulled out an 8 lb center cut loin and was about to post for suggestions. I think I found what I wanted!!

Click to expand...

I'm not exactly sure on the measurements, I make slight changes to this recipe every time I do it. 1 1/2 Cups olive oil, 3/4 cup apple juice, 1/2 cup cheerwine, 1/4 cup sundrop, 1/4 cup oj, 1/4 cup Moore's Marinade. I inject until it until it can't possibly hold another drop of liquid and let it sit in the fridge overnight.

 

hotsauce

Newbie

Jun 28, 2013

19

10

• Jun 28, 2013

• #14

Going to try that very soon!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Jun 28, 2013

• #15

I gotta agree with SQUIB and DS on this!  Your injection definitely made a difference in the tenderness at 180 IT.

Beautiful looking loins though!  I bet they would be fantastic on a Cuban sammich!!!!!

Nice job Ned!

Bill

 

mrad

Meat Mopper

SMF Premier Member

Sep 27, 2012

279

40

Princeton, MN

• Jun 28, 2013

• #16

Ned

Thanks for sharing. The loin is now in vacuum sealed bag with the marinade injected.
Can't wait until tomorrow!!!

 

mrad

Meat Mopper

SMF Premier Member

Sep 27, 2012

279

40

Princeton, MN

• Jun 28, 2013

• #17

Ned

Thanks for sharing. The loin is now in vacuum sealed bag with the marinade injected.
Can't wait until tomorrow!!!

 

drakethib

Newbie

Nov 24, 2011

15

10

• Jul 13, 2013

• #18

Very nice. I love that bark as such.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jul 13, 2013

• #19

Good to see you again... those look marvelous, and the injection had some of my favs... Cheerwine , Sundrop and (I'm thinking) Orange Crush... Yummo. Gotta try that...

.

Thanks for the idea. Have fun and . . .

 

thatcho

Meat Mopper

Sep 11, 2013

243

15

Pueblo, Co

• Oct 11, 2013

• #20

Looks outstanding! great work