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Pork loin roast question

post #1 of 20
Thread Starter 
I see a lot on here for pulled pork but not so much for pork loins that are sliced.

What do you all recommend? I was thinking just my same rub I use for butts and smoking it to 195. Since I'm not pulling it, I dont know if I should foil it or not.

What say you?

EDIT: As I was reading the package it said to grill it to an internal temperature of 165. This seems low for what I've heard around here. Thoughts?
post #2 of 20
Try doing Dutch's mahagony pork loin , it is a sticky in the pork section ...most yummy and easy PDT_Armataz_01_34.gif

try this http://www.smokingmeatforums.com/for...hread.php?t=64
post #3 of 20
Thread Starter 
I notice that he says to mustard and rub the loin just a little before smoking. I was planning on coating with mustard and seasoning tonight for an early Saturday smoke.

Would this cause a problem?
post #4 of 20
no it will be just fine , IMHO PDT_Armataz_01_34.gif
post #5 of 20
Just did the mahogany loin last weekend and it turned out great. I pulled it from smoker at 165 and tented in foil for 20 min. Very good!
post #6 of 20
Thread Starter 
Should I trim the fat first or leave it on and trim it off before I slice it?
post #7 of 20
You may trim a little fat off now. Leave some for cooking and flavoring though alot will cook away.
As far as temps. Take to and internal temp of 170* to 180*.
195* is getting it right there to be pulled.
post #8 of 20
The 165° temp is safe. It'll go to maybe 170-ish after you remove it and let it rest before slicing. Much higher and you risk drying it out. I used to go to 180° with mine, last one I took to 170° , and it was OK for me. Just a bit of pink.

You really can't pull a loin, not the right kind of meat, it's too lean and has little connective tissues to give you that nice "slidy" gelatin juice.

I like to use a light coat of olive oil, then a rub, finishing with a wrap of bacon.
post #9 of 20
And I would go even lower. More like 160º as the safe temp, but I would pull it at 150 to 155º internal. The old 170º is history. Wrap it and let it rest. As Rich states, it will rise to 160º. Pork loins seem to easily dry out. Over cooking does not help. Also wrap that bugger in bacon. PDT_Armataz_01_34.gif

This from the USDA site:

Today's pork can be enjoyed when cooked to a medium internal temperature of 160 °F or a well-done internal temperature of 170 °F.
post #10 of 20
I cook till 158-160 then pull. I wrap in thick sliced bacon, it last the whole smoke and makes a very moist loin.
post #11 of 20
Heh...you mean "remove from smoker" as opposed to "pull the meat" just so's we don't confuse him, right?
post #12 of 20
Another option is to butterfly flat, season and stuff.....roll back up and top with bacon. I'm a big fan of bacon on loin.smile.gif
post #13 of 20
Thread Starter 
Does the bacon taste carry over to the meat? I know that when I grill deer steaks or filet mignon I can usually taste the bacon afterwards and to me it distracts fromt he taste of the main meat.

Also, do you all use yellow mustard before the rub? I saw Richtee used olive oil and then the rub. I'm open to ideas.
post #14 of 20
Either the oil or mustard is really used to just make the rub adhere better. Shouldn't alter taste much. As to the bacon....."who doesn't like bacon" PDT_Armataz_01_34.gif
post #15 of 20
You can use Mustard or OO, I use OO on my loins. And I would say you get very little bacon flavor, at least to me its not overpowering.
Wrap half the loin and compare the flavor.

And to answer Rich, I take the meat off the smoker at 158-160.
post #16 of 20
This may be blasphemy but, I like to grill 'em.
post #17 of 20
Thread Starter 
OK. I've got them all rubbed up and ready to go for morning. The loin is 8.4 lbs. Unless you all tell me different, I'll set the smoker to 225*

Does anyone know roughly how long it might take to reach 160*?
post #18 of 20
Just did one tonight, rubbed it down, and sprayed with apple cider every half hour or so, and pulled off at 160. Turned out great.
post #19 of 20
Did Dutch's loin last weekend. I don't remember the weight , but it took about 7 hrs to get to 160. Hope that helps.
post #20 of 20
that's always the $64,000 question. Every smoker is different, ambient weather also plays a factor. Best thing, take notes and record when you are done, then the next time you will know. PDT_Armataz_01_34.gif
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