or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Keeping smoked pork loin
New Posts  All Forums:Forum Nav:

Keeping smoked pork loin

post #1 of 7
Thread Starter 

I am doing a fairly large smoke for a labor day party.  I have 10 loins about 8lbs a piece.  My question is, can I smoke them in the morning and somehow keep them warm, or reheat them when it's time to eat?  We will prob start the meal around 6pm but I'm hoping to find a way to have the meat smoked by noon or shortly after.  Thanks for any ideas!!

post #2 of 7

You can always reheat in the oven and or the smoker.   Or better yet why don't you plan on them being done around 5PM then let them rest covered in a cooler till dinner time?

post #3 of 7

You're doing loin so I assume you will be slicing it, correct?

 

You're target here is 145 Internal and you don't need to go low and slow, so you can hit this within an hour..  I would take it to about 140 and wrap in foil and into a cooler.

post #4 of 7

Yeah, I'd go fairly fast & furious with the loins....little marbling in there so will go dry & tuff fairly quickly. Brining is an option to help with the moisture but many don't feel it helps.....I do brine at times but not always. Here's one I ran across on my list to try. 

http://www.bonappetit.com/recipe/citrus-brined-pork-loin-with-peach-mustard

post #5 of 7
Quote:
Originally Posted by Chef Willie View Post
 

Yeah, I'd go fairly fast & furious with the loins....little marbling in there so will go dry & tuff fairly quickly. Brining is an option to help with the moisture but many don't feel it helps.....I do brine at times but not always. Here's one I ran across on my list to try. 

http://www.bonappetit.com/recipe/citrus-brined-pork-loin-with-peach-mustard

 

Thanks for the share Willie, that looks amazing so it will be getting a run through at my place!

post #6 of 7
Quote:
Originally Posted by Yotzee View Post
 

 

Thanks for the share Willie, that looks amazing so it will be getting a run through at my place!

yeah, looked interesting.....you'll get to it b4 me probably so give us pics and a taste feedback.....Willie

post #7 of 7
Thread Starter 

Hmm...I've always done my loins low and slow.  Might have to try the higher heat.  Thanks for the suggestions!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Keeping smoked pork loin