Pork Loin

tj2000

Newbie

Original poster

May 18, 2014

7

10

• May 18, 2014

• #1

We smoked 1/2 of whole pork loin (not tenderloin) about 5 lbs. Marinated in Dijon, garlic & cognac. Brinkman charcoal smoker (cheap), with only "low, ideal, hot" settings, so we picked "ideal" and put it on a foil layer to prevent drip. Did not trim fat. Removed at 150 and tented with foil for 30 min. rest. It was juicy, flavorful, but almost too dry. Would take off at 140 or so next time. We didn't brine as salt is a concern. Looking for dry rub suggestions & method to get a crispy exterior, and more smoke flavor. Thanks!

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• May 18, 2014

• #2

Kosher salt, coarse ground pepper, onion and garlic salt.   Smoke at "ideal" to an internal temp of 140.   Remove from smoker, cover/wrap in foil and let rest for 10 mins or so.   Carryover cooking should take the temp to 145ish.   Slice and serve.

As for the lack of smoke, would need to know what you did.

 

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Reactions: tj2000

tj2000

Newbie

Original poster

Thread starter

May 18, 2014

7

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• May 19, 2014

• #3

Thanks for the info. We used royal oak charcoal. Any suggestion on better type?

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• May 19, 2014

• #4

I like Stubbs - it is a wee bit more expensive than Kingsford but I like it...

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 19, 2014

• #5

Hello and welcome. Did you use and wood splits or chunks ?  That will add smoke flavor. Do what was suggested above, for keeping it juicy. Pork loin is very lean and will dry out pretty quick. If you want crispy, after it's smoked throw it on a Hot grill turn it several times and it will crisp up.

Gary S

 

tj2000

Newbie

Original poster

Thread starter

May 18, 2014

7

10

• May 19, 2014

• #6

Thanks for all the suggestions on spices, cooking times, Stubbs charcoal, wood splits/chunks and hit grill at end for crispy outside. We will do again and try to perfect before serving to company.