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First Smoked Pork Loin Roast

post #1 of 13
Thread Starter 

I just got a full pork loin packer the other day and cut it into mostly chops. I kept a roast and figured, why not smoke it. I have'nt done anything other than ribs, a fatty and a couple of pastrami's so far. I'm still in the experimental phase I guess. I read that you take the loin to about 145 but that happened so quickly I doubted my probe thermometer. I took it to about 170 and it did dry out a bit, but was still really good. Next time I'll trust my thermo. Any way, here it is.

 

 

This is it along with the pastrami I did. That's another thread after I get it sliced.

The pork I rubbed with evoo, sea salt and pepper. I also threw on a little granulated garlic. Pretty simple.

 

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Here they are after about an hour or so. First spritz with apple juice

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This is about 2 1/2 hours with spritzing in between.

 

 

 

 

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Here are a couple sliced shots. It's faint, but it is my first true smoke ring. Insert tear here. I'm so happy

 

 

 

 

 

 

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As I said, it was a little dry but it didn't hut the flavor. It's all about learning right? I will do another one and be sure not to repeat the mistake. Messing up still tastes good....

Thanks for looking.

post #2 of 13

Thats the beauty of smoking we get to eat our mistakes. If you pull it sooner you will enjoy it even more. Great job. Experimentation is the key my friend.

post #3 of 13

Sounds like it all worked out well for you anyway - aint this fun !

post #4 of 13

Nice Job Cheezee !!

 

I can see that smoke ring all the way from Macungie!!!!

 

 

Bear

post #5 of 13

what temp did you pull it at?  I try to pull mine at 160 and then let it rest before slicing.  I have yet to find anything as tender or juicy for my smoker, but there still is that sirloin tip I haven't  tried yet!!

 

Looks good and you will find that "perfect" temp, just keep trying.

post #6 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Nice Job Cheezee !!

 

I can see that smoke ring all the way from Macungie!!!!

 

 

Bear




Thanks Bear, Like I said, it is my first real smoke ring so I was pretty excited.
 

Quote:
Originally Posted by Lugnutz View Post

what temp did you pull it at?  I try to pull mine at 160 and then let it rest before slicing.  I have yet to find anything as tender or juicy for my smoker, but there still is that sirloin tip I haven't  tried yet!!

 

Looks good and you will find that "perfect" temp, just keep trying.



I pulled at about 170 assuming my thermo is accurate ( I really have no reason to doubt it but you know how that goes). I will , without a doubt, keep trying.

 

 

Summer is almost over, but I got a freezer full of goodies. Can't wait til this weekend.

post #7 of 13

Looks-Great.gif

post #8 of 13

Give your Thermo a boil test, better safe than sorry

post #9 of 13

OH that look awesome, Pork loin is my favorite. You can take it to slicing stage 140*. Or cure it for Canadian Bacon. For pulling I take it to 140* and foil it till 200* with a little fluid of choice. If I'm gonna pull it I inject it first with beef broth, garlic and onions optional. Take a look here for therm. calibration. The wiki section is a wealth of knowledge.

 

http://www.smokingmeatforums.com/wiki/thermometer-calibration

post #10 of 13

Great Smoke Cheezee, Just wondering what did you use for the smoke?

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Lugnutz View Post

Give your Thermo a boil test, better safe than sorry



I have done the boil test, but it was a while ago. I might do it again this week just to be sure.

Thanks

 

Quote:
Originally Posted by raptor700 View Post

Great Smoke Cheezee, Just wondering what did you use for the smoke?



I used hickory. It's all I've got right now. I'm using a ECB electric and with the advise from some folks here I also throw on a few bricks of charcoal. That really makes a difference compared to just using wood.

 

Thanks

post #12 of 13

Now the loin looks good but if you say it was dry I'll have to believe you. Now I have done a many loins in the past I usually only take them to maybe 140°ish and that way it not dry. But like Rbranster said we eat our mistakes and next time we will do better. That's how I learned to cook on a grill. You learn not to burn things pretty quickly if you have to eat them.

post #13 of 13

Looks good!  I made the same mistake on a pork loin roast.  I was smokin' at 225-230 and the thermometer read 150 in what seemed like a really short period of time.  All I had to compare it against was a pork butt, which as we all know, takes a LONG time for the temp to move.  So, I got nervous and let is stay on the smoker until 170.  Like yours, the flavor was good, but it was dry.  I'm going to do the boiling water calibration test and then try it again.  Next time, I'm pulling when the thermometer says 145!

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