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Pork loin question

post #1 of 9
Thread Starter 
I'm going to smoke a pork loin tomorrow.
I'll have to cut it in half to make it fit in the smoker.
I have heard some people rub their ribs with mustard before they put the rub on. I'n not a huge mustard fan, but they say you cant really taste the mustard when you do this.
I'm thinking about putting mustard on one half of the loin and just rub on the other.

I guess my question is: can you taste the mustard when you do this?

BTW, this is my first pork loin on the smoker. I'm planning on smoking at about 225, until the loins are about 140 then take them out and foil them and let them rest for 45 minutes.
Does that sound cool?

I will also be making a batch of Dutch's wicked beans and maybe the Mahogany sauce that he does too.

Thanks for any thoughts or info.
post #2 of 9
140* is too cold for pork, unless it's cured. Internal should hit 160* before pulling it out to rest, for safety reasons.

I don't do mustard myself, just dry rub.
post #3 of 9
140 pull temp and rest for 45 minutes sounds good. I usually do my pork 135-145.
If using mustard makes you a little nervous but you still want to use a binder for the rub then you can use olive oil, it works great.
post #4 of 9
I have dine boneless loins to 147 degrees, and then wrapped in foil, and a towel, and put it in a cooler for a few hours turned out great. Bone in I took to 155, and foiled. nice and moist.

the mustard helps give a crust, and helps the rub stick to the meat your are smoking. I dont taste the mustard at all when I use the mustard method.

good luck with your smoke
post #5 of 9
Thread Starter 
Okay, here's what I went with.
Rubbed mustard on one half and I went with olive oil on the other.
Put on some of my own rub, and wrapped them up.
I'll put them on the smoker tomorrow.

A couple of more questions.
Do you guys trim the fat off of the loin?
I did trim some off, but there is kind of like a silver skin part on there that I didn't get off.

Also, Should I start a q view here or start a new thread?

Thanks for all your help so far!
post #6 of 9


I brine, use a rub and yes use mustard also. Cook 'til internal around 135 F, Pull and place in double wrapped foil for about an hour. No mustard taste at
all. I use a combo of hickory and apple. 50/50. After an hour temp is about
150. And I consider that safe for todays pork.
It is extremely moist and very,very tender.


Did one this past weekend as described above. The last 3o mins. I used a chipotle/raspberry glaze with lime juice. It was a zinger fo double dang chure!
post #7 of 9
Thread Starter 
When you guys wrap your loins in foil, do you put them in a cooler or just leave them out?
post #8 of 9
ive done both, if the loin got done quicker than expected, I hav foiled, wrapped in a towl, and put in a cooler to hold, and still be good for dinner.
post #9 of 9


After wrapping in HD foil, I wrap an old bath towel around it and put it in either the oven or microwave to avoid drafts and AC. Neither microwave or oven is on. If either are being used I will put in a pre-warmed cooler.

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