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first time pork loin

post #1 of 5
Thread Starter 

I am going to try smoking a pork loin for the first time, and I am looking for suggestions on the best way to do that.  I have a 5.09 lb center cut pork loin that has a layer of fat on one side.  I have a Weber 22.5" charcoal grill that I am going to use.

I have seen lots of ways to do pork loin, but I will tell you what I have available.  I have apple and pecan wood chips, and oak and hickory wood chunks.  I have a rub made of salt/pepper/garlic powder/chili powder made up already, but I will make another one if I see one that looks good.  A lot of what I have read involves apple juice, and I do have that, too.

Any suggestions or recipes for rubs or the best way to do a loin would be very helpful and appreciated, as I am new to smoking.  I know that an IT of 145 is about right, and to foil the loin and let it sit for a while after it is done, as that seems to be the consensus on this site.  

post #2 of 5

Try injecting it....

 

http://www.smokingmeatforums.com/t/242305/pork-loin-canadian-bacon-my-way-money

 

Best loin I ever ate.....  You can inject with anything flavorful...  I recommend using cure #1 for a ham type flavor...   Loin, in my opinion, is a tasteless hunk of meat and need all the help you can give it...   then chicken stock, vegetable stock etc. and I think one of the most important ingredients is Ames Phos to keep it moist...

Wrapping the loin is saran first, then injecting, seems to help keep all the juices in during the refer rest...

post #3 of 5
Quote:
Originally Posted by smokedad View Post
 

I am going to try smoking a pork loin for the first time, and I am looking for suggestions on the best way to do that.  I have a 5.09 lb center cut pork loin that has a layer of fat on one side.  I have a Weber 22.5" charcoal grill that I am going to use.

I have seen lots of ways to do pork loin, but I will tell you what I have available.  I have apple and pecan wood chips, and oak and hickory wood chunks.  I have a rub made of salt/pepper/garlic powder/chili powder made up already, but I will make another one if I see one that looks good.  A lot of what I have read involves apple juice, and I do have that, too.

Any suggestions or recipes for rubs or the best way to do a loin would be very helpful and appreciated, as I am new to smoking.  I know that an IT of 145 is about right, and to foil the loin and let it sit for a while after it is done, as that seems to be the consensus on this site.  

 

 

Quote:
Originally Posted by DaveOmak View Post
 

Try injecting it....

 

http://www.smokingmeatforums.com/t/242305/pork-loin-canadian-bacon-my-way-money

 

Best loin I ever ate.....  You can inject with anything flavorful...  I recommend using cure #1 for a ham type flavor...   Loin, in my opinion, is a tasteless hunk of meat and need all the help you can give it...   then chicken stock, vegetable stock etc. and I think one of the most important ingredients is Ames Phos to keep it moist...

Wrapping the loin is saran first, then injecting, seems to help keep all the juices in during the refer rest...

I agree with Dave that pork loin is not the most flavourful cut. I stuff it to introduce moisture and flavour. If you do a cut most of of the way through one direction and then another the opposite direction, you can lay the loin flat and then roll any filling you like in it.

 

See these posts for a better look at the cutting method.

 

http://www.smokingmeatforums.com/t/242896/bacon-duxelle-pork-loin

http://www.smokingmeatforums.com/t/246795/berbere-pork-loin

 

I love them with a plain bread stuffing, sausage stuffing, chopped apples and raisins, oh so many things.

 

If you stuff it, just cook it at about 230 F to an IT of about 150 F.

 

Disco

post #4 of 5

I have to disagree with my esteemed colleagues.

I love loins & think they are one of the best tasting pieces of pork you can eat.

Don't need much to get them tasty IMHO.

The biggest fault with smoking a loin is it is overcooked. Never over 145 IT.

Pull at 140 & rest it 1/2 hour.

Here is a loin the way I like to do them.

 

http://www.smokingmeatforums.com/t/244199/pork-loin-tender-juicy-steps-q-view

 

Hope this helps.

 

Al

post #5 of 5

I don't do much to loins when I cook them, which is a couple time a month at least.  I use nothing more than a rub and wood, usually maple, to get a flavorful meal.  I cook to about 140 and let rest for a half hour or so.  Hasn't failed me yet. 

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