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Smoking Pork Loin today

post #1 of 11
Thread Starter 

First time I've attempted to smoke pork loin.  Doing 2, both 4.5-5lbs.  Planning on 230-ish for approx two hours/internal temp of 140-145, apple wood, pull and wrap it for another 30-60 minutes.  Additionally, I think I'm going to try this sauce with a few alterations:


Since I have two, I might vary the process of each, maybe add some apple juice to the wrap for one?  not sure.


Won't go on for 6-7 hours, will come back and update.  Might be fighting some rain this afternoon.





post #2 of 11

I wouldn't go to that high of temp before wrapping if you plan to continue cooking at that point...probably cut back to around 130-135*. Loin has a very lean interior and can become very dry at about 160* I/T, so be sure to continue monitoring temps.


Have a great smoke!!!




post #3 of 11
Thread Starter 

Smoker heating up.  Will go on in 15 minutes or so.  Will take advice and pull off around 135.

post #4 of 11

Yep, just finish it at 145* in the foil. Actually, you could pull it to rest at around 142* and carry-over while foiled should take to a bit over 145*, being it's a heavier cross-section of meat.


Take a few pics to post for us if you can.


Smoke on!!!






post #5 of 11
Thread Starter 


Contorter Porter.  Ale Asylum, Madison WI.

post #6 of 11

A pork loin that size will easily rise 5 to 7, maybe even 10 degrees in resting depending on how you rest it.


Depends on the taste of the folks you are serving.


145 final temp is safe for non-injected, intact muscle pork meat.


Some aren't ready to eat pork at the lowest safe level yet.


For me, 135 would be fine to pull and rest.


Good luck and good smoking.

post #7 of 11

A little "dark" brew with your smoke? Now you're talkin'...relax, kick back and watch the magic happen...




post #8 of 11
Thread Starter 

 Pulled at 142, wrapped for about 10 minutes.  Super moist!  Sauce was great too.


post #9 of 11

Oh, that looks NICE!!!! Definitely has good moisture showing. Like the scoring, too...helps keep the bulk of it covered when shrinkage starts, while forming a little crust...and looks cool, too!!! I do cross-hatch scoring probably more than I realize...pretty much every larger cut of meat...anyway...


Sounds like you hit your mark!!!


Good smoke, Wormser!!!




post #10 of 11

Did anyone ask what that strange hole was in the middle of their slice of meat?  :biggrin:


Good luck and good smoking.

post #11 of 11
Nice lookingl loin! Did one few days ago but I wrapped with bacon and cooked like your original plan. So really juicy and leftovers were as well. Keep up the good work!
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