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Please Help ASAP... Need to Avoid dry Pork Loin - Page 2

post #21 of 32
Thread Starter 
Thanks guys. This loin came out way better than my last one. Demos you were right it was done a lot faster than I was expecting. It only took about an hour and twent minutes to hit 145* IT at about 275-285. I only did half and it plenty. We had plenty to freeze for later. It didn't have a huge smoke ring but it had a nice smokey flavor. The red chile rub was great. The best part was how moist it was. I injected it using Mapels method excep I add some red chile powder to the injection.

Thanks for all the help. You guys helped make my moms pork loin a huge success.

I didn't get many pics, but here are a few I got before I froze the leftovers.



post #22 of 32

Looks good. Glad it worked for you.

post #23 of 32
Quote:
Originally Posted by harleysmoker93 View Post

Thanks guys. This loin came out way better than my last one. Demos you were right it was done a lot faster than I was expecting. It only took about an hour and twent minutes to hit 145* IT at about 275-285. I only did half and it plenty. We had plenty to freeze for later. It didn't have a huge smoke ring but it had a nice smokey flavor. The red chile rub was great. The best part was how moist it was. I injected it using Mapels method excep I add some red chile powder to the injection.

Thanks for all the help. You guys helped make my moms pork loin a huge success.

I didn't get many pics, but here are a few I got before I froze the leftovers.



 

 

 

It looks great Harley.  Be sure to remember that if you cook a whole one next time at the same temperature, it won't take any longer.    Pork loin cook times aren't determined by their weight, but rather, by thickness, chamber temp and starting temp of the meat.

post #24 of 32
Thread Starter 
Yeah, I guess I should have smoked the whole thing since I was going to freeze the leftovers anyway. I just wasn't that confident plus I was trying out my new red chile rub. I guess I was a little worried to ruin the whole pice of meat. Now I'm confident and next time will do the whole thing.
post #25 of 32
Quote:
Originally Posted by harleysmoker93 View Post

Yeah, I guess I should have smoked the whole thing since I was going to freeze the leftovers anyway. I just wasn't that confident plus I was trying out my new red chile rub. I guess I was a little worried to ruin the whole pice of meat. Now I'm confident and next time will do the whole thing.

 

 

All good.  Wasn't really going there.  Was more a case of making sure that in the future you didn't go "Hmm, well, I cooked 3.5 lb 1/2 loin last time and it took 80 mins,  so a whole 7lb loin should take just under 3 hours".

 

Many people get caught up in "How many minutes per pound", and that's not the way it works with loins.   :biggrin:

post #26 of 32
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


All good.  Wasn't really going there.  Was more a case of making sure that in the future you didn't go "Hmm, well, I cooked 3.5 lb 1/2 loin last time and it took 80 mins,  so a whole 7lb loin should take just under 3 hours".

Many people get caught up in "How many minutes per pound", and that's not the way it works with loins.   biggrin.gif

Thanks Demos I understand your point. I'm glad you pointed that out cause that's probably exactly what I would have thought. Although I would cook to IT It would have been done way early thinking it would take close to three hours for a seven lb. plus loin.

Thanks again for all your help.
post #27 of 32
Quote:
Originally Posted by harleysmoker93 View Post


Thanks Demos I understand your point. I'm glad you pointed that out cause that's probably exactly what I would have thought. Although I would cook to IT It would have been done way early thinking it would take close to three hours for a seven lb. plus loin.

Thanks again for all your help.

 

 

You're welcome.

post #28 of 32

The loin looks delicious Harley!  Glad to see that it turned out so good...Nicely done!

 

Red

post #29 of 32
Thread Starter 
Thanks Red. I appreciate all you comments and observations. It did come out great and now that I have confidence in pork loin I see quite a few more of these in my future. It seems like a great cut of meat that you can do so many different things with in terms of rubs, injections and different woods. I also see a slicer in my future because slicing that loin by hand was very tedious, and it was only half.
post #30 of 32
Quote:
Originally Posted by harleysmoker93 View Post

Thanks Red. I appreciate all you comments and observations. It did come out great and now that I have confidence in pork loin I see quite a few more of these in my future. It seems like a great cut of meat that you can do so many different things with in terms of rubs, injections and different woods. I also see a slicer in my future because slicing that loin by hand was very tedious, and it was only half.

Hehe, wait til you find out about stuffing them or roll cutting then wrapping them :-)
post #31 of 32
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

Hehe, wait til you find out about stuffing them or roll cutting then wrapping them :-)

See that's what I'm talking about. Now I have to research some stuffings and what roll cutting is. Gotta figure out what to do with the other half for this weekend LOL biggrin.gif
post #32 of 32
Quote:
Originally Posted by harleysmoker93 View Post


See that's what I'm talking about. Now I have to research some stuffings and what roll cutting is. Gotta figure out what to do with the other half for this weekend LOL biggrin.gif

 

Here's a short vid that demonstrates butterflying and roll cutting:

 

 

 

To some people, the terms are interchangeable in that they'll call a roll cut butterflying.     There's no shortage of things that you can do with a pork loin once you get into either of these.   

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