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Top Loin Roast--help

post #1 of 7
Thread Starter 
Relative newby here, but I bought a 6-lb top loin pork roast at Costco tonight and I want to smoke it Sunday. Can/should this be smoked the same way as a picnic or shoulder? If not, what should I do different?

Thanks in advance.
post #2 of 7
No a loin is too lean to cook that way.
Take it to 145'-150' and foil for 30 min for slicing.
post #3 of 7
Thread Starter 
Thanks, Ron. About how long should I plan for, cooking at 220-230? Also there's a nice ribbon of fat along the edge--smoke with that side down?
post #4 of 7
You might even consider wrapping it with bacon. Are you going to marinade or inject it?
post #5 of 7
If it was me I would inject it, but then I inject most everything
post #6 of 7
I picked up the same roast tonight. Its much smaller but the same cut I believe. I am going to throw it on tomorrow with my brisket and bring it up to around 140 and then slice it. I am looking forward to eating it for sure.
post #7 of 7

Other threads:

The search feature should bring you more returns. I cook with the fat cap, if any, on the top. Let gravity help it keep the loin moist.

These should provide you with sufficient reading:

http://www.smokingmeatforums.com/for...threadid=90219

http://www.smokingmeatforums.com/for...ad.php?t=87784

http://www.smokingmeatforums.com/for...threadid=89934
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