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Smoking Pork Loin

post #1 of 10
Thread Starter 
Usually a dry rub man, every now and then a piece of meat screams MARINADE! I infuse EVOO with fiery dried arbol chilies in this spicy
citrus recipe
post #2 of 10

I like using Teriyaki, then taking them to around 138-140 IT.

post #3 of 10
Thread Starter 
Yeah, I like teriyaki too. Not too many people take pork off at such a low IT. I'M GLAD SOMEONE ELSE DOES IT TOO!yahoo.gif

My wife just told me that she wanted pulled pork, so I guess I'll cook it a TAD longer then I had planned.
post #4 of 10

I see no problem, but also wrap it in foil when it is pulled. This will  bring the temps up to  141 to 145 by the time I am ready to slice and serve.

post #5 of 10
Thread Starter 
Exactly. If more people world learn this trick, no more dried out loin.
post #6 of 10
Quote:
Originally Posted by Flash View Post

I like using Teriyaki, then taking them to around 138-140 IT.

Quote:
Originally Posted by maxxrocket View Post

Yeah, I like teriyaki too. Not too many people take pork off at such a low IT. I'M GLAD SOMEONE ELSE DOES IT TOO!yahoo.gif

My wife just told me that she wanted pulled pork, so I guess I'll cook it a TAD longer then I had planned.



Yep 138 then the rest is carryover.
My loins are about 8-10lbs
I pull at internal of 138 at the lowest reading and the loin is usually 142 at the highest point.
20 minute rest and then ready for slicing.


Quote:
Originally Posted by maxxrocket View Post

Exactly. If more people world learn this trick, no more dried out loin.
post #7 of 10
I still have yet to smoke a pork loin or tenderloin but when I have roasted them I always pull it at 140 the highest. It's so juicy and tender that way.
post #8 of 10
Quote:
Originally Posted by worktogthr View Post

I still have yet to smoke a pork loin or tenderloin but when I have roasted them I always pull it at 140 the highest. It's so juicy and tender that way.

 

 Rarely smoke tenderloins. Just don't feel they need it when a quick roll on a hot grill have them ready to eat. Loins are great on the smoker.

post #9 of 10
I like to marinade with an old red wine thats sitting around and a mix of ponzu and Worcester sauce. Wine does wonders on meat.
post #10 of 10
Quote:
Originally Posted by ThaGovna82 View Post

I like to marinade with an old red wine thats sitting around and a mix of ponzu and Worcester sauce. Wine does wonders on meat.

 

X2 I prefer a vermouth, soy. butter, and splash of worsestershire, makes a kick @ss gravy.

 

Quote:
Originally Posted by Flash View Post
 

 

 Rarely smoke tenderloins. Just don't feel they need it when a quick roll on a hot grill have them ready to eat. Loins are great on the smoker.

 

I agree... no need to smoke these guys

I prefer this over smoking or grilling for tenderloins.

 

 

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