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Pork Loin Filet (what again?)

post #1 of 5
Thread Starter 

OK fellow carnivores, I have a monster PLF (5lbs)

Last night I trimmed it, (left a nice fat layer on top which I used as a "lid" for the rub)

Gave it a healthy, if not crazy  amount of garlic based rub, wrapped & sat overnight.

I have a char-broil horizontal smoker/ grill.


Do I smoke it, Use the Texas Crutch method?

Grill it to a nice medium?

Wrap in foil?

What pray tell would you do?

post #2 of 5

Here is what I have done for a large pork loin.  I love mine smoked.


1.  Make sure you get all the silver skin off before you start smoking.

2.  I inject a mixture of maple syrup and creole seasoning into the loin to add moisture and flavor.

3.  I smoke it (with apple wood if you have it) at 225-230 to a medium done internal temp of 155.  No foil.

4.  Once it hits 155 IT, pull it, wrap it in foil and a towel for about 30 minutes - then pull and slice.


I like my loin with some apple cinnamon sauce, which is very easy to do while the loin is smoking.


a.  finely chop two large or three medium sweet apples (Fuji, Galas, golden delicious all work fine) and place them in a saucepan. 

b.  Add one table spoon sugar, 1/2 teaspoon each of cinnamon, paprika, salt & white pepper, and 2 tablespoons rice wine vinegar.

c.  Cover and bring to a boil over medium heat then lower to a simmer.  Cook slowly till the apples are tender.

post #3 of 5

Laggin , hello. Loins are great (and Tucon had a nice recipe) , however I am a Garlic Fan and since I see you must like it too, I have a suggestion.


Get some good,nice , big , Garlic Heads , cut 1/4 in. off the tops , place them on the Smoker until real soft. Leave them whole , they don't burn . Remove and squeeze the goodies our of them (a small rolling pin or 1" dowel does great for this) and inject / rub / paste or whatever , this all over the Loin.


Cook to 160*F and then wrap and rest. Slice and serve with the " Three Sisters" - Corn , Squash and Beans.drool.gif. A great meal...


Have fun and . . .

post #4 of 5
Thread Starter 

I used cherry & hickory for a real nice smoke. Put celery, onion & garlic in the drip pan for 1st smoke. then added 1 cup beef stock for the remainder. When I got to 150' I put the PLF in the drip pan, wrapped tightly in fiol, then in a beach towel for 1 hour. Perfection.

post #5 of 5

any pictures?

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