Pork loin, tender & juicy, steps & q-view

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Hi all, I wanted to show you my finished loin. It turned out great and very juicy for a loin and everyone loved it. I checked the temperature just over 2 hours and it was 150! I yanked it out of there, tented with foil and sliced it about 30 minutes later. The rub was good but very salty, I can't wait to make my own.

Looks great! Looks like I know what dinner is going to be this weekend.

JD
 
I had a couple of chunks of pork loin in the freezer from a few weeks ago. Pulled one out a couple of days ago.

I wanted to smoke a simple loin no filling, just a basic pork rub.

Here we go!

Here's the loin.


Rinsed & dried it, & scored the fat cap.


Coated it with my pork rub, use your favorite rub. No mustard or oil, just rub.


Wrapped in plastic wrap for a couple of hours in the fridge.


As most of you know I smoke just about everything in pans with some kind of broth.

Here I had a couple cups of frozen chicken broth. Into the pan with the loin.


Into the smoker. I kept the smoker around 210-215. Wood today is hickory.


3 hours later the IT is 140. I pulled it out & rested it uncovered on the counter for 30 minutes.

That was enough to bring it up to 145, the safe temp for pork.


140 & ready to be pulled out.


On the counter for the rest.


Started slicing it up & it was incredibly juicy.


After slicing, back into the pan juices & ready to eat.


Perfect meal with some garlic bow ties & peas.


This was so simple & easy. The loin was juicy & tender. It just melted in your mouth.

Sometimes I think we get carried away with trying to make something special, or extraordinary,

and forget how good something simple like this can be.

Thanks for looking!

Happy Easter to all my SMF friends!

Al
 
That was a great post. I just finished smoking one yesterday and it is resting in a cooler. I smoked it in a BGE for 5 hours at 240* f. to an internal temp of 170*. I will let you know how it works out.
 
I hope it isn't too done for you. I know a lot of people don't like pink pork, but if you try it at a lower IT I think you may really like the tenderness & juiciness. I pull mine at 138-140 & let it rest for about 15 minutes then slice it. Very juicy & tender. But like I said some folks don't like to see any pink in their pork, so you may like it at 165, but I urge you to take a chunk off at 138 & let it rest while finishing up the big piece & let your guests compare the 138 to the 165 & see what they think! You may be surprised!!
Al
 
^^^What Al Said above^^^
I used to Take Pork Loins to 160°, but switched to the USDA recommended 145°.
So much better!

Bear
 
I hope it isn't too done for you. I know a lot of people don't like pink pork, but if you try it at a lower IT I think you may really like the tenderness & juiciness. I pull mine at 138-140 & let it rest for about 15 minutes then slice it. Very juicy & tender. But like I said some folks don't like to see any pink in their pork, so you may like it at 165, but I urge you to take a chunk off at 138 & let it rest while finishing up the big piece & let your guests compare the 138 to the 165 & see what they think! You may be surprised!!
Al
It really is too well done. Next time I will try you method. The 165* works for shoulder but the loin is too lean for that. [apparently]
 
It really is too well done. Next time I will try you method. The 165* works for shoulder but the loin is too lean for that. [apparently]

I think you will be very happy with the results if you cook it to a lower IT.
Al
 
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