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1st ever pork loin!!

post #1 of 3
Thread Starter 
I looked at a bunch of threads which said to smoke at 225 for 3-4 hours yet the book (I know) that came with the grill said 320 for 90 mins or until 160 IT. I cooked it to 170 as I was leery of giving my Fiancé food poisoning on our first smoke.

Rubbed it down with olive oil and a generic pork spice rub from McCormick. Let it sit for 30 minutes and then put it on.

After it was done I wrapped it in foil and let it rest while the corn was finishing (corn was in foil with butter and pepper on me smoker for 30 minutes).

Sliced it up and it had a nice pink smoke ring!!

Seems my first time was good!!!

post #2 of 3

 Pork loin is a very lean cut of meat and dries out quickly if overcooked. I would never cook one past 150°. If the meat is intact (not punctured, injected) it is safe to eat cooked to 145°. Try that on your next one and see what you like better.

 As for cooking temp, low and slow gives you more smoke time while faster puts it on the table quicker. I do low and slow.

 

Chuck

post #3 of 3

SF, I'm glad for first loin was to your liking ,next time try a stuffed loin for a real treat !

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