Pork Loin Help Needed

safety1

Fire Starter

Original poster

SMF Premier Member

Sep 1, 2007

64

10

Baker, Montana

• Sep 13, 2007

• #1

I am wanting to try and smoke a pork loin for the family. I am fairly new to the smoking world and would appreciate any assistance from the vast knowledge, I have experienced from the members. I will try and take pictures of the process and do a follow-up as to whether or not they are willing to let me cook more often.
Thanks in advance.

 

hillbillysmoker

Master of the Pit

OTBS Member

Feb 7, 2007

1,078

10

Cabins, WV

• Sep 13, 2007

• #2

I do pork loin at a cabinet temp of 225 to an internal temp of 150. I rub it with mustard and a dry rub, wrap in plastic wrap, and refrigerate the night before. I usually lay bacon slices across the top of the loin so that it doesn't dry out.

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Sep 13, 2007

• #3

Safty1, Check out the Pork Forum-there are a number of Pork Loin recipes that have been posted.

 

seaham358

Smoking Fanatic

OTBS Member

Aug 18, 2007

765

51

Hyde Park, NY

• Sep 13, 2007

• #4

I wrapped the loin in thick slice bacon after the dry rub and it came out Great.. I think the thick sliced bacon lasts longer then regular and does not dry our before the smoke is done.. JMO