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Big Pork Loin

post #1 of 12
Thread Starter 

I got a 5 1/2 pound pork loin on sale at Kroger.  Gonna smoke it whole in my propane smoker.  My plan is to use a dry rub, then smoke it for a few hours, then wrap in alum foil and finish in the oven. Any advice ? 

post #2 of 12

I always brine mine first - 1/4 cup kosher salt, 1/4 cup brown sugar and enough water to cover.  8hrs in the brine should be just about right.  I did my current batch for 12 hrs and have made a note to cut it back - just a little salty.  Nothing terrible, though.  

 

After I remove the loin from the brine, I rinse it good, pat it dry, add my favorite rub and then put it in the fridge uncovered for a few hours.  This helps it dry out on the outside and I think leads to a better exterior. It really helps to tie the loin up in butchers twine - this makes it even throughout plus gives you pretty slices.  

 

For temperature, higher is better.  I put it in the bottom rack of my wsm which is probably around 275.  I'd do them at 325 if there was nothing else in the smoker.  

 

Smoke (with light smoke) until they hit 150 to 155, then wrap in foil and place on the counter for 30 minutes.  Finally, give it a good sear on a hot grill (not absolutely necessary but really nice if you can do it). Now it's ready for slicing.  

 

Good luck!

post #3 of 12
Thread Starter 

Thanks, I had forgot to brine !!! 

post #4 of 12

 

    I'll cut a 10lb loin in half, use a Texjoy seasoning and fresh ground pepper, smoke it with oak and a few pieces of cherry(cooking chamber temp of around 250 degrees) .  I'll take it to 165 degree's IT pull it off the smoker wrap it in foil and let it rest for 1 to 1.5 hours.  After the rest open loin above a cake pan save the juice and make a smoked gravy.  Its a real crowd pleaser garenteed to satisfy.  Cook it low and slow and you wont have any issues.  I use a Yoder loaded Wichita offset and a Lang 60 deluxe when I smoke, depending on the amount of meat I'm cooking. 


Edited by MikesYS - 9/18/15 at 12:07am
post #5 of 12

 Pork loin is a very lean cut and will dry out quickly if overcooked. I would not cook it beyond 150° and it will be very moist.

 

Chuck

post #6 of 12

There is some good advice on here so far. The only thing I have to add is I take pork loin to 145. It is completely safe at that temp per USDA standards and will result in a really juicy loin. 

post #7 of 12
Quote:
Originally Posted by bmaddox View Post

There is some good advice on here so far. The only thing I have to add is I take pork loin to 145. It is completely safe at that temp per USDA standards and will result in a really juicy loin. 

Agreed, I too go no more than 145. Wrap in foil and rest for 30-45 minutes prior to slicing.

I disagree with the higher temp pit for this one. The only reason is that the lean meat doesn't take long to cook at those temps and I like to get more smoke on the meat. So for pork loin I opt for a pit temp of 180-200.

There's no need to foil and finish in the oven either. Not sure why so many feel the need to do this. Especially if your smoker can produce the same temps as an oven. Baffles my brain!
post #8 of 12
I'm with Case . At low temp. the miosture will be retained with no ' boil off ' of the natural flavors .

The only time I will finish in the oven is in adverse weather ( big storm ) , or if you just want less smoke flavor !

To me ,an oven is just another crutch ! ! !

As Case says , your smoker can produce the same temps. as the oven ! So why the extra step biggrin.gif

Have fun and . . .
post #9 of 12
Quote:
Originally Posted by stovebolt View Post
 

 Pork loin is a very lean cut and will dry out quickly if overcooked. I would not cook it beyond 150° and it will be very moist.

 

Chuck

 

yeahthat.gif
Exactly----I used to take my Pork Loins to 160° when the USDA recommended 160° for "Safe Pork".

At that Temp a Pork Loins can be getting on the Dry side!!

Then a few years ago that same USDA changed the Safe Internal Temp of Pork to 145°.

Ever since that I make sure it gets above 145° but no more than 150°.

 

Now they always come out Great !!

 

 

Bear

post #10 of 12
Thread Starter 

Thanks for all the help, I smoked it until I got a internal temp of 145. Wrapped in foil and let rest for about 30 min. would have let it rest longer but everything else was ready :icon_biggrin: Came out great, everyone loved it ! The best pork loin I have ever smoked !  Thanks again ! Sorry I forgot to take pics .....

post #11 of 12
Quote:
Originally Posted by patiodadio View Post
 

Thanks for all the help, I smoked it until I got a internal temp of 145. Wrapped in foil and let rest for about 30 min. would have let it rest longer but everything else was ready :icon_biggrin: Came out great, everyone loved it ! The best pork loin I have ever smoked !  Thanks again ! Sorry I forgot to take pics .....

Can you tell me if you liked it better the day of the smoke or the next day?   Assuming you had any leftovers.

 

I would like to do one soon, but have found an enormous improvement in the flavor and texture of pork tenderloin smoked and left til Day 2.   I was wondering if folks felt the same about Loin, or if (like brisket, or beef roasts) its just as good the day of???

post #12 of 12
Thread Starter 

Hum.... we only had a couple of slices left for the next day. They were really good tho. Hard to say which is best, but I might be leaning toward the 2nd day. 

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