or Connect
SmokingMeatForums.com › Forums › Announcements › For New Members › Pork top loin
New Posts  All Forums:Forum Nav:

Pork top loin

post #1 of 6
Thread Starter 

I'm gonna be smoking this bacon wrapped and Bilbo rub with a bourbon Apple juice injection on a barrel smoker. Any suggestions on wood type ? Temp ? Etc
post #2 of 6

I'd shoot for 230-240* and hickory 

post #3 of 6
Apple, cherry, peach, alder are all good choices for pork.

Loins cook quick some prefer a lower temp in the pit to maximize time in the smoke. 200-225.

Do not over cook the loin. You will want to pull the loin when the IT hits 140-145. Foil and let it rest a good 30-45 minutes before slicing. This will insure that you have a nice moist cut. Yes the meat will have a slight pinkness to it. This is due to the smoke and the fact that people have over cooked pork for years. 145 is the safe temp for pork as recommended by the USDA.
post #4 of 6
Thread Starter 
Yeah using apple and cherry wood and running at 225 and going to wrap at 145
post #5 of 6
Thread Starter 

Came out awesome!
post #6 of 6

Looks delicious!

 

Nice job!

 

Al

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: For New Members
SmokingMeatForums.com › Forums › Announcements › For New Members › Pork top loin