Bought a 7.5lb loin

[cthomp]

I'm gonna stuff it with some something.

Should I trim the fat?

Should I brine?

What should I brine it in?

I saw someone brined in apple juice and beer?

Thanks guys. I was gonna do two loins but costco had a 7.5lb monster.

 

[flash]

No
No
Doesn't need it
Good for them

 

[smoking gun]

1. I dont trim the fat because the loins are usually pretty lean.
2. I don't brine loins. I use a pork rub or rib rub. Maybe coat it with something sweet n sticky b4 putting the rub on. Loins don't usually take too long to smoke and this will help form a nice tasty bark.
3. see above :)
4. I use an apple juice and rum or apple juice and jim beam spray mixed at 3 to 1 and spray on the meat every hour or so.
I also like to keep the temp down around 225 and smoke the meat to 145 internal then spray 1 more time and double foil. I'll put it back on the smoker until it reaches 150 then pull it off wrap in a towel and let it rest 45 minutes to an hour. Open it up and slice it then baste the slices with the juice in the foil. Delicious.

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[big game cook]

i totally agree. dont remove fat. dont brine.

as CT said. i too rub mine with a pork rub or make my own with spices and brown sugar. i like adding sweet fruit as its about done to glaze skin. mangos kiwi and pinapple or manderian oranges work great. heres a whole loin i did a while back. pinapples glazing on top.

 

[cthomp]

Thanks guys. I guess i'll skip the stuffing this time.

40mins per pound smoke time?

What about injections?

 

[smoking gun]

If you stuff it you need some butchers twine to tie it back up. I haven't injected one yet but I think it would work fine. Not sure about the time. just go by temp. Last one was 7 lbs and took about 4 1/2 hrs but was quartered.

Good luck & good smokes.

 

[cthomp]

I think i'm gonna inject it with apple cider and rum or just play it safe and inject pineapple juice being that it's my first loin.

Maybe i'll rub it with a honey pineapple mix to make the rub sticks and use a pineapple whiskey mix as the spritz.

Now i'm thinkin

.

 

[flash]

Boy, I must have been tired. Those are some short answers.

Really just don't over do it. No more than 150º internal, then wrap in foil and let it rest. More loins get ruined by over cooking than anything.