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pork loin-HELP

post #1 of 2
Thread Starter 

I need to smoke 3-8lb+ pork loins for graduation- if i cut them in half i can get all in smoker at once. i have 2 issues working against me. 1 how long to smoke and at what temp was thinking 225 but my 2nd and probably bigger issue is need to get them from point a to be and then they will not be served for another 3 hours . my sister has given me her electric roaster to put them in -  my plan was to get a good smoke flavor and get to about 120 and slice so she could finishes will graduation is going. any thoughts would be greatly appreciated

post #2 of 2

Your plan sounds pretty good. I like my loin a little on the rare side of med. I know most people are scared to death of pink in the middle pork but not me. I would not slice until just before serving to preserve the moisture. Loins go really fast since you are not going much past rare. I like to smoke them at 180 for as long as it takes to get to 125 and double wrap. If you do this and put them in the roaster to keep warm they should be just right when you serve them. I also usually wrap them in bacon. It really adds some more moistness and keeps them from drying out.

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