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Bought a 7.5lb loin

post #1 of 8
Thread Starter 
I'm gonna stuff it with some something.

Should I trim the fat?

Should I brine?

What should I brine it in?

I saw someone brined in apple juice and beer?

Thanks guys. I was gonna do two loins but costco had a 7.5lb monster.
post #2 of 8
Doesn't need it
Good for them

post #3 of 8
1. I dont trim the fat because the loins are usually pretty lean.
2. I don't brine loins. I use a pork rub or rib rub. Maybe coat it with something sweet n sticky b4 putting the rub on. Loins don't usually take too long to smoke and this will help form a nice tasty bark.
3. see above :)
4. I use an apple juice and rum or apple juice and jim beam spray mixed at 3 to 1 and spray on the meat every hour or so.
I also like to keep the temp down around 225 and smoke the meat to 145 internal then spray 1 more time and double foil. I'll put it back on the smoker until it reaches 150 then pull it off wrap in a towel and let it rest 45 minutes to an hour. Open it up and slice it then baste the slices with the juice in the foil. Delicious.

post #4 of 8
i totally agree. dont remove fat. dont brine.

as CT said. i too rub mine with a pork rub or make my own with spices and brown sugar. i like adding sweet fruit as its about done to glaze skin. mangos kiwi and pinapple or manderian oranges work great. heres a whole loin i did a while back. pinapples glazing on top.

post #5 of 8
Thread Starter 
Thanks guys. I guess i'll skip the stuffing this time.

40mins per pound smoke time?

What about injections?
post #6 of 8
If you stuff it you need some butchers twine to tie it back up. I haven't injected one yet but I think it would work fine. Not sure about the time. just go by temp. Last one was 7 lbs and took about 4 1/2 hrs but was quartered.

Good luck & good smokes.
post #7 of 8
Thread Starter 
I think i'm gonna inject it with apple cider and rum or just play it safe and inject pineapple juice being that it's my first loin.

Maybe i'll rub it with a honey pineapple mix to make the rub sticks and use a pineapple whiskey mix as the spritz.

Now i'm thinkinbiggrin.gif .
post #8 of 8
Boy, I must have been tired. Those are some short answers. PDT_Armataz_01_05.gif

Really just don't over do it. No more than 150º internal, then wrap in foil and let it rest. More loins get ruined by over cooking than anything.
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