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Pork loin ideas?

post #1 of 11
Thread Starter 
Im new to the smoker world. Have got a lot of great ideas here already. Im about to stick a seasoned pork loin in the smoker. Im confused however on temp. Of smoking the loin passed 150-160 will dry it out, then how does smoking it to 200 for pulled pork not dry it??

Also, i usually smoke at 250. Is this a good temp to smoke my loin at?!?
post #2 of 11
By seasoning.........are you saying cured or just a rub?
Edited by Lamar - 12/5/15 at 12:04pm
post #3 of 11
Thread Starter 
Just a rub
post #4 of 11
Pork loin does not do well as pulled pork due to being so lean. It does make excellent Canadian Bacon though but must be cured. I ground up a loin end today with added fat and made best sausage I ever made.
post #5 of 11

I buy the already seasoned pork loins, and put them on the charcoal grill with hickory chunks and cook to 140-145, no more.

post #6 of 11

Foamheart's Rule #1 for pork loins, never smoke a pork loin that has not been brined first.

 

Doesn't matter where you smoke it, I like low and slow personally, but brine it first. Brine it, rub it, wrap its and forget it it a day or two in the reefer.

 

Heres my usual Pork brine, or make your own!

 

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

 

Something oughta help ya.

 

http://www.smokingmeatforums.com/t/170673/smoked-pork-loin-foamheart

 

http://www.smokingmeatforums.com/t/155594/pork-crown-rib-roast

 

BTW check out those finished shots, see the juicy?

 

If you brine it, you'll love it. Loin is the hardest meat to smoke IMHO, 1 degree IT too much and you can throw it away because its so dry you'll need a lake to wash it down.

 

Brine and you'll be fine.

post #7 of 11

Most folks will not pull loin, why? because its too damn dense. There is no fat or connective tissues to break down. Thats the entire point of pulled pork, takes the fatty or tuff normally cooked meat pieces and allows them to becone tender and moist, but ya gotta have fat and connective tissuse to start with.

post #8 of 11
I have never tried the pre-seasoned loins, so I can't advise but the other two gurus that just replied know what they are talking about.

Being pre-seasoned.............is this a loin or tenderloin? Never saw a pre-sesoned loin.
post #9 of 11
As mentioned loin is not the cut for pulled pork. For pulled pork you need shoulder aka butt, or a good picnic roast. Those have the fat that is required to render and you need to smoke those to the 200-205 it.

Loin is best when it is not over cooked. The safe temp per usda is 145. As Foam mentioned I take mine to 140. Wrap in foil and rest for at least 30-45 minutes then slice. The roast will come up to the 145 temp while resting. Please note that the meat will look pink. Some of this is due to the smoke, and some of it is because the pirk isn't over cooked. The old misnomer that pink pork isn't safe isn't true. As long as it's reached 145 you are safe. If you follow what we've said you will have a great loin.

I typically don't brine. Brine will add flavor bit is not required for moisture. I do use a low and slow method for pork loin. I usually will start the smoker as low as 180-200 for the first hour. Then I'll crank the temp up to 225 for the rest of the smoke.

I like to use fruit wood when smoking pork. Apple cherry peach pecan or a combo of them is good.

For spice I like to keep it simple. Salt pepper garlic onion and sometimes chipotle.
post #10 of 11
Thread Starter 
Thanks guys
post #11 of 11

One word of caution on 'pre-seasoned' meats: at the typical grocery store these meats are about to become dumpster material due to nearing their label date, which have been seasoned with a "house blend" (which covers any off-odors) and then repackaged with a new "use/sell by" date. Be wary of these meats...if I find the post/article I'll link it...seems like Pops6927 or someone else on here posted that a few years ago. It's all about the bottom line...not loosing potential profits. I warned my wife to steer clear of these bargain meats...they rarely have a decent seasoning blend on them and don't taste that great once cooked. Of course, this could partially be credited to the age of the meat...th_dunno-1[1].gif

 

 

Eric

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