Smoked pork loin ?

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paul6

Meat Mopper
Original poster
SMF Premier Member
Jun 13, 2015
272
19
Smithfield Utah
Going to smoke a whole pork loin tomorrow and wanted to do it in a bacon weave , my question is wont the bacon prevent the loin from getting any kind of smoke ring ? Would it do any good to smoke without the bacon for a hour and a half then wrap and finish ?
 
I quit doing the bacon weave a few years ago because the layer of bacon underneath never gets done.

Now I just wrap a single layer around the meat. 

It doesn't look as cool, but I think it tastes better.

And yes the smoke will get to the loin.

Al
 
Al is correct on the bottom layer of the bacon not getting done. I've been just using the single layer of bacon on the fatties I've entered in contests as well. Weave looks cool but single layer is the way to go.

And yeah your loin will get smoke even though it's wrapped in bacon.
 
Ok I am Thanksgiving Full , so what I did was injected the loin with 1 cup apple juice 1 /4 cup water 1 Tbs apple vinegar and 1Tbs of garlic rub , at 6:00Am . Stated smoking on the offset at 110:pm at 225degrees , smoked to 135 degrees then flipped and smoked to 150 degrees hoping to get a good smoke on the bottom side . Wrapped and put in the cooler because it was done by four . Amazing a 4lb loin between the wife , daughter 2 grand daughters and myself maybe a 1lb left !
 
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