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First Pork loins

post #1 of 11
Thread Starter 

Wife Got me 2 big 7lb pork loins too smoke tomorrow. I I have no Idea what to do w/ it. I have a indirect smoker. I was Gonna just rub them w/ spicies & brown sugar. Then smoke it like a brisket. 225 deg. any Suggestions?

Thanks

Ken

post #2 of 11
Cut the loins into fore and aft pieces, meaning white meat and dark meat. Roughly in half. Probe each piece of possible, two would be a minimum ( one for the white meat and one for the dark meat). Smoke away. I found that pulling the white side at 150º and the dark side at 155º yielded cooked and moist products. Let the meat rest for at least 20 minutes and DO NOT REMOVE THE TEMPERATURE PROBES. The meat temperature will continue to rise forat least 5º, probably 10º. The meat juices will spew out from the hole. I rested mine in a lidded container. No need to wrap in foil.

The cooking process for me me with one loin, two halves, took about 1.5 hours on my propane GOSM.

I found that pulling at 160º /165º yielded a much drier product.

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post #3 of 11

You wont have time to brine but here's my method.

Just skip the brine and resting overnight.



March 13,2013

Brined and Pit Cooked Loin Hot Pork Sammies

 

  • Whole Pork Loin cut in half
  • 1 1/2 cups kosher salt per gallon
  • ½ cup brown sugar
  • 2 tablespoons garlic
  • 1 tablespoon Oregeno
  • 3 whole Carrots,
  • 1 large Onion
  • 6 Bay leaves
  • 1 tablespoon peppercorns
  • 4 sprigs of Thyme
  • 2 sprigs of Rosemary

 

  • Brine for 48 hours

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  • Fat is trimmed then seasoned with my Philly style rub and Montreal steak seasoning
  • Fat is cubed and added to the drip pan with a half quart of brine, a quart of fresh water, and the strained brine ingredients.
  • Fat can be trimmed prior to brine, just leave a little of the fat on especially if slicing thin for sandwiches.
 
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  • Placed on the pit at 225° - 250°
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  • Probed after the first hour.
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  • Smoked at 240° until an internal of 137° - 140° (pork is safe at 145°) carry over heat always brings my loins up to safe temps.
    The first loin comes off after 2 hours and is foiled and wrapped in a towel
    .
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  • The second loin comes off a half hour later and is foiled and wrapped in towels... this is why I half the loins, one end always cooks quicker than the other end.
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  • Both Loins are Foiled toweled and rested about half an hour.
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  • Drippings are strained then run through a sieve. this will sit in the refrigerator until the next day.
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  • The towel is removed from the loin and is placed inside a baking dish then placed into the refrigerator.
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  • Meanwhile the gravy is defatted then put on very low heat.
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  • The next day the pork loin is removed from the refrigerator and taking to the slicer
  • The loins are unwrapped
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  • The loins are sliced paper thin
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  • I tested a slice every inch or so while slicing to check for brine penetration, I was pleasantly surprised the flavor was throughout.
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  • Slices are bunched up during slicing. (This will be used for Hot Pork Sandwiches)
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The gravy is tweaked with jarred gravy until a desired viscosity and flavor is reached.
I always test the gravy before mixing, because If the flavor from the drippings is not where I want it I will usually split the drippings in half and add the jarred gravy then slowly add back the rest of my drippings.

Sorry no pics in the gravy.

post #4 of 11

Last one I did all I put on was salt, pepper, garlic power . We love garlic so I put a lot on. I take them off at 140 IT .

SQWIB, I will have to try your way of doing them. looks great drool.gif

post #5 of 11
Thread Starter 

How Long did it cook for?
 

post #6 of 11
Thread Starter 

I over slept Yesterday. So I'm cooking Today. What temp should I pull them off at? 140, 145, 170? so many different # out their. I don't want too kill nobody.

post #7 of 11
Quote:
Originally Posted by Papa7326 View Post

I over slept Yesterday. So I'm cooking Today. What temp should I pull them off at? 140, 145, 170? so many different # out their. I don't want too kill nobody.


safe temp is 145° I usually pull mine between 137°F - 142°F then foil towel and rest an hour if slicing for dinner.

post #8 of 11
It's a matter of personal preference. I found that 145º yielded very slightly pinkish meat.

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post #9 of 11
Thread Starter 
It was my first pork loin. I don't want anyone getting sick. I thought it a little done. But it was still juicy. I'm using a Acurite cheapie probe. & a pretty decant mech smoker thermometer. Saw the I-grill online today & thinking about it. I want to do ribs Sunday
post #10 of 11
Quote:
Originally Posted by Kueh View Post

It's a matter of personal preference. I found that 145º yielded very slightly pinkish meat.

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Pink Pork OK

(Mods please delete link if it goes against SMF's link rule)

 

145°F pork

 

post #11 of 11

Yup, the FDA reduced the safe temp fro pork from 165˚ to 145˚ within the last couple years. Seems that modern farming and stricter controls on feeds and living conditions have just about eradicated trichinosis from farm raised hogs. A lot of folks have a hard time getting their head around safely eating medium pork though. If I'm feeding my in-laws, for instance, I usually pull it at 150˚ and let it coast to 155˚ or so. That way it's not completely dried out, but they're not worried that I'm trying to kill them.

By the way, it's my understanding that wild or feral hogs still must be cooked to 165˚ as they're foraging for their food and still may carry the parasite.

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