pork loin

smoky

Newbie

Original poster

Jan 11, 2006

13

10

iowa

• Nov 3, 2006

• #1

Found a sale on whole pork loins so I bought one. Half went into the smoker and half got vacume sealed and frozen. I have never smoked a loin before. Should I wait until it is almost done and wrap it in foil with apple juice? Will it be fine to just smoke it until it is 190 degrees? I like all the info I get from this site and it is very helpful to hear everyone's success stories. I think it makes us all better with the smoke. :D

 

gypc

Meat Mopper

OTBS Member

Jul 4, 2006

257

10

InDiana

• Nov 3, 2006

• #2

Loins are tricky.............probably the best way is to seek out the Dutch's recipe.

I did one to 200o but it was fat enough to do it. Here's the Link

If ya don't do'm right, they'll fall apart but will be dry.

 

jminion

Meat Mopper

OTBS Member

Apr 5, 2006

240

10

Federal Way, WA

• Nov 4, 2006

• #3

I like doing loin hot and fast to an internal of 140 to 145.

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• Nov 5, 2006

• #4

Smoky,
Go into the search mode with the button in the lower left of this site and search for Dutch's stuffed pork loin recipe. I'll guarantee you will be a hit and the smoke isn't difficult. Tell you what...... follow the recipe and if it isn't the best you ever had, let me know and I'll eat it myself.

 

gypc

Meat Mopper

OTBS Member

Jul 4, 2006

257

10

InDiana

• Nov 6, 2006

• #5

Here's the link to The Dutch recipe...... click on

 

smoky

Newbie

Original poster

Thread starter

Jan 11, 2006

13

10

iowa

• Nov 6, 2006

• #6

Thanks a lot everyone. I will try it this weekend.