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pork loin temp

post #1 of 10
Thread Starter 
best way to smoke a pork loin
temps rub all the good stuff
post #2 of 10
There are a number of pork loin recipes to be found here. I like to use Jeff's Rib rub on my loins-work great on butts too.

Keep your chamber temps between 225-250° and pull them when the internal temp reaches 145°. Should take you 21/2-4 hours depending on the size of the loin. I start watching the thermometer closely at about the 3 hour mark.
post #3 of 10
Just don't overcook em icon_smile.gif

Rub em with your favorite spice mix (I prefer to stay away from the traditional pork butt BBQ rubs). I sorta treat em like backyard chicken on the grill in that I'll sometimes just open up the spice cabinet and see what looks good.

Cook to about 150* internal temp

Bullet site had an interesting recipe:

Orange Juice Marinade 2 cloves garlic
2 TBSP Tiger Sauce (Try Me brand)
2 TBSP Worcestershire sauce 2 TBSP A-1 brand steak sauce
2-1/2 TBSP yellow mustard
3/4 cup orange juice Crush the garlic cloves with the bottom of a heavy drinking glass or pan. Combine all ingredients and mix thoroughly. Makes enough marinade for a 3-4 pound pork loin roast. Leftover marinade can be boiled and used as a mop.

Tiger Sauce is a hot sauce containing red peppers, vinegar, sugar, and other spices and flavorings. It is found in most supermarkets.
post #4 of 10
Check the link in my signature line. It's a dish I get nothing but compliments on. You can reduce the final temp down to 145 or above. My wife is paranoid about "raw" meat, so I take them all the way to 170. I do pan them after I think they have had enough smoke, though. The trick is to keep it from drying out.

Make sure you post your recipe and some Q-view!
post #5 of 10
Love to give mine a chipotle rub, smoke over apple usually and pull when the internal is 145-150 then let rest about 20 minutes under a tent of foil.
Never had a dry one yet.
post #6 of 10
post #7 of 10
Thread Starter 
dom question i guess
but how much is a part in these recipes
we go buy tbsp tsp cups
thanks to everone
post #8 of 10
The "part" is a constant. You can use 1/4 cup for the "part" value. Then just multiply by the number of "parts" included by each ingredient by 1/4 cup to get the right mixture for the rub.

That allows the individual the ability to make as little or as much needed for their particular activity and still have the ratios correct.

Here's an example using 1/8th cup:

3 Part paprika ----------------------3/8 cup
2 Part brown sugar ----------------1/4 cup (2/8) cup
1 part provencaalse herbs---------1/8 cup
1 part cayenne pepper-------------1/8 cup
1 part salt---------------------------1/8 cup
1 part Chile flakes------------------1/8 cup
1 part onion powder ---------------1/8 cup
1 part garlic powder ---------------1/8 cup
1 part cumin------------------------1/8 cup
1 part Ground coriander-----------1/8 cup
All spices blended together

That quantity would make a BUNCH of rub.
post #9 of 10
^^^ This. I don't like to let them get above 145 on the the smoker. Once they hit 145 I foil and rest them minimum 1 hour in the cooler. The farther past 145 the dryer they'll get. If you want to take it to a higher temp I'd drape some bacon strips over it.
post #10 of 10
I can not explain it better PDT_Armataz_01_34.gif
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