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Wife brought home +11lb Loins instead of tenderloins.

post #1 of 15
Thread Starter 

So I have a wonderful problem. 


The wife brought home 2 HUGE loins when I wrote down 2 tenderloins on the shopping list.


I am going to throw these suckers on the smoker but I am sort of flying blind. A few searches said 4 hours and check temp but my gut says that isn't even going to be close.




I rubbed em last night and I plan on hitting them again before they go on. Trying to decide if I should use my Alder or my precious Apple wood for this one. Thoughts?

post #2 of 15
I'd brine them without a doubt and pull them early...maybe around 138. Finish on the grill.

Or make Canadian Bacon....just a thought.
post #3 of 15

4 hours at 225 is probably close since you don't want to take them past 140. I would use a stronger flavored wood since they won't spend a lot of time in the smoke.

post #4 of 15
Thread Starter 

Ok, they are 7.9 lbs

post #5 of 15
Thread Starter 

They were in my mixture of seasoning and Italian dressing for the last 20 hours. Just a shot in the dark with that one. 


I just put them on, smoker is at 300, a tad high but I'll bring her down a bit. I am worried about the rain clouds so I got it a bit hotter than usual.


I got scared so I put them on foil. If the thought was 7 hours I wanted to hold in some of the juice for the first 2 hours. So if 4 hours is the number I'll ditch the foil in 30 min or so.


I went with Aulder as the Apple is reserved for ribs. I did throw a chunk of Mesquite in the fire just for kicks.


I am using an unmodified Oklahoma joe's smoker so I gota crank the fire or I won't hold themp.


Of course there is a open can of beer on the hot side. My take on a water tray.

post #6 of 15
Thread Starter 

Thanks for the input this all new territory for me!  


The plan is to supprize my neighbor with one whole loin as he was the one the cut the Aulder wood for me. 

post #7 of 15

I would most definately brine 'em. Use your favorite brine or heres my loin brine.


Pork Loin Brine   (Pork Loin = 140 IT)


1 qt.                      Water

1/4t.                     Chipotle

1/2t.                     Ginger

1/3C                     Salt

1/2C                     Brown sugar

                            Tiger sauce

1/4t.                     Thyme

1C                         Apple cider

1/4C                     Maple syrup

½ T                        Maple extract


If you have two equally 12 lbs. freeze one, cut the other in half or even quarters and experiment. Use a brine, not a brine, a rub, maybe inject one then draw your own conclusions. All four will be good, not sure about the plain one but it should be edible. I garantee you one method will jump out and make you wonder why no one ever served loin to you like that before. The others will be good. but one will be far and above better than the rest.


Other than game, loin is about the most dense least fatty dryest piece of meat you'll ever cook. When you learn how you like it, you'll be impressed.


Me, I am very low (200 to 220 degrre cooking temp), I want a 24 to 36 hour brine as above. Then I would dry it to form a pellicle on the outside. Rub it simply with salt, pepper (I like ancho currently), papcika for color, and just before inserting in the smoker a good rub of light brown sugar.


The light brown sugar will liquify encapsulating the loin, caramel with heat till it crystalizes again (you can't really see or taste it). Its like a M&M, that candy coating holds the moisture in. Its delicious, tender, juicy, and will amaze your taste buds.


Here one with a peach glaze:



Heres a plain brined one, just read thru all the extra BS



Hope you find a new favorite meat, Bonne Chance!


EDITT:::::: Oppps guess I type too long.

post #8 of 15
Thread Starter 

The plan is to give one to my neighbor for a thank you for loaning me some tools. And why not fill the grill? 


Sitting at 2 hours in right now.



post #9 of 15
Thread Starter 

I like the idea "to form a pellicle on the outside" Might try that next time.


Just posted a pic but it got held as I am a new member


Edited by 4Flats - 6/2/15 at 2:32pm
post #10 of 15
Thread Starter 

I had them on foil with a small lip to hold in the juice for 2 hours. Slid them off as I didn't want them swimming in juice.




They are cooking really fast. I am at 2 hours and I am sneaking up on 130deg



post #11 of 15
Tasty looks my loins. Since loins a really lean you don't want to over cook them or they will dry out. I take mine to 140, pull foil and let rest for 30-45 minutes before slicing. During the rest the meat will rise to the safe cook temp of 145. Some people like the meat more done and take the loins to 150 prior to taking off the smoker. I wouldn't go any higher than that.
post #12 of 15
Thread Starter 

I pulled em at 140 and 145 they came out great. Could have used more seasoning. I'll post a pic.


Overall I totally supprized myself. This is the first time I used this species of wood. Very good nice and juicy.

post #13 of 15
Thread Starter 

post #14 of 15
Thread Starter 

It is all over but the left-overs! Turned out great, making some sandwiches for lunch.


Thanks for all the help, I was nervous about this one but will certainly do it again! 



post #15 of 15
Late to the party but I did a Loin this last week laced with bacon which turned out really well.

Hallfed loins are on the right and couple of butts on the left.
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