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Pork Loin Thank You

post #1 of 2
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To All


Thank you for posting all the great info on smoked pork loins (boneless)


Made 2 yesterday in my MES 30 (Bass Pro Shops).   Did not weigh them but it was one loin that I cut into 15" loafs.


Never thought about wrapping in bacon until I found this site. 


Set smoker for 225F

loaded wood chips (tried peach wood)

And in 2 hrs they hit 143 (my temp mark)

Wrapped in foil and let set for about 3 hrs (time I had until company came over)


They were THE BEST pork loins I have ever had.  Extremely juicy,


I have been lurking and reading posts on salmon, ribs, shoulder, beef brisket etc.  What a wealth of info


Do not have pics but here was my procedure


Day prior

Rubbed both loins with yellow mustard then added a thin rub of Chicago Steak Seasoning plus my cobbled together rub of

  3 parts Lawry's season salt

  1 part garlic powder

  1 part brown sugar

   dash or two of paprika

   dash or two of cajun seasoning


Added thin rub and left sit overnight


Day of

Set smoker to 225

Added two loads of peach chips (dry)

Wrapped pork loins in bacon (used 1 lb total [0.5 lb for both])

Added meat to smoker

Added 1/2 bottle of light beer to water pan 1hr after turning unit on

Used new digital temp probe and cooked until probe read 143F


Flavor was amazaing, having leftovers today (one day after)


THANK YOU ALL for the info. 


My equipment is a new MES 30" smoker with stand I got from Bass Pro Shops.

I modified the stand and added rubber castors/wheels so I can roll it around.  It is a bit top heavy when you roll it but beats lifting the thing and carrying it around

Edited by HEUBrewer - 6/9/14 at 7:03pm
post #2 of 2

Loins are so white and lean that they are easy to mess up.  Smoking them gives you a bit of room for error.


And, like you said, they turn out great!

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