Need help with finishing a small pork center cut loin- doing it now

Discussion in 'Pork' started by jaded, Apr 28, 2012.

  1. Still learning.  Put 1/2 of a center cut loin (about 3#) in the smoker about 3 hrs ago, keeping the temp at 225.

    Since its small, and most pork instructions I've found so far address pork butt, I need some help. 

    Internal temp now at 145, and I just wrapped it in foil and put it back in the smoker.  Will this be a suitable cut for pulling if I let it teach 200 degrees, will this cut be dried if I do this, or will it stay firm? 

    I don't want to cook it into shoe leather if it'll never pull. 

    Thanks in advance guys.
     
  2. Loin is really lean I pull em at 145 to 150 and rest for 20 or 30 minutes and the temp will come up another 5 deg. Loin will dry out over 160.

    Doug
     
  3. Thanks.  Will it pull?
     
  4. No it won't. Butts go up that high because at about 190 the fats and collagen start melting and make it moist and tender. Loin is really lean and doesn't have that so it dries out. Loin is basically uncut pork chops.

    Doug
     
  5. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    Slice it instead of pulling it?

    What do you think.

    WC
     
  6. Thanks again IH.  I pulled and rested it, and we just finished eating.  It definitely tasted great!  This is the first piece of meat I've been successful with.

    Next will be the butt, ribs and chicken.  If those come out like this, I'll be hooked for life.

    I appreciate your help.  Yes!!  It was delicious.
     

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