Please Help ASAP... Need to Avoid dry Pork Loin

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harleysmoker93

Fire Starter
Original poster
Jun 2, 2013
70
12
Corrales, NM
My mom brought me over a 7 pound pork loin and asked me to cook it for her for dinner. I only have about 6 hours so I don't think low and slow is an option. I'm not sure if that's would be the best method anyway. I have only smoked 1 pork loin and it had good flavor but was a little dry. I don't remember all the details on that one but I think I treated it like a butt.

I really need some suggestions. I was thinking of throwing it in the smoker at about 300* for a couple hours then wrapping it till done. Does that seem like a good plan to getting it done in about 4-6 hours and keeping it moist? What IT should I take it to for slicing? We were thinking of making Cuban sammies.

Thanks for your help.
 
Loins cook fairly fast. Take it to an internal temp of 145. Take it off the smoker and wrap in foil for at least 45 mins. Then slice and serve.
 
Ditto what Case said...pork loin is very lean, and will dry out if you overcook it.  145*-150* internal temp, then foil wrap and rest.  Should turn out moist and tasty.

Red
 
Thank you all for your quick replies. Your advise is much appreciated. I now know where I went wrong last time. I think I took it to around 180*. I will follow your advise. Cook at 300 - 325 till it hits IT 145 then foil and rest. Cliff I just cut it in half and rubbed it. I think since there is only 4 of us eating I will save the other half.
Thanks again. You guys are awesome. Thumbs Up
 
Ok 145 IT. Does every one agree to smoke at 300-325?

Hey Dock and Maple what do you guys inject with?

Thanks again for all the help.
 
Aint never had an issue with burnt sugar..guess I been fortunate. Now have worked with sweet glazes which can burn real well.
 
Ok 145 IT. Does every one agree to smoke at 300-325?

Hey Dock and Maple what do you guys inject with?

Thanks again for all the help.
I keep a can of frozen concentrate apple juice in the freezer.

I buy the good stuff in the cans you can reseal, about 1.50 a can.

I mix it a little stronger than they say on the can and add salt.

I mix the salt in hot water to dissolve and then add it to the concentrate.

I use the same apple concentrate when wrapping pork butts also, about 2 oz of mixed juice.
 
Thanks for the advice on injections. I think I may order some of Myron's injection. I have heard nothing but positive reviews on it. In the mean time I think I'll try Maple's method.
 
Ok 145 IT. Does every one agree to smoke at 300-325?

Hey Dock and Maple what do you guys inject with?

Thanks again for all the help.
No need to cook at 300 -325 unless you just want to.   It's not going to take as long as you think.      I take pork loins to 140 then wrap and let rest.  Carryover cooking will take it to 145+.  Cutting the loin in half won't noticeably speed things up.
 
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