Center cut pork loin 1/2

[short smoke]

New to this smoking thing, this will be the first time doing a loin on Sunday. Was thinking of trying cherry wood. But I really don't know what spices would make a good rub that would compliment the cherry smoke. Maybe I am over thinking this. Any help/ideas would be great

 

[SmokinAl]

I just use my regular pork rub on a loin.

The most important thing about smoking a loin is not to overcook it.

I take mine off at 138 & let it rest on the counter for 1/2 hour.

The carryover cooking will bring it up to 145, which is the safe temp for pork.

It will still be a little pink, but soooo juicy & tender.

Al

 

[short smoke]

What do you consider a regular pork rub? When I did a tenderloin I just used a Weber marinade in a packet and put some fresh black pepper on it I was thinking of cooking at around 235-250 and check temp at around the 2 hour mark. It is about a 5 1/4 pounds roast

 

[SmokinAl]

This is my pork rub, but I pretty much use it on everything.

Al’s Best Rub

1 1/2 cups raw sugar (turbinado)

1/4 cup red pepper flakes

1/2 cup granulated onion

1/2 cup granulated garlic

1/2 cup black pepper

1/2 cup smoked paprika

1/4 cup Spanish or Hungarian paprika

Here is a loin I did a while back, maybe this will help you.

http://www.smokingmeatforums.com/t/244199/pork-loin-tender-juicy-steps-q-view

Al

 

[gr0uch0]

What do you consider a regular pork rub? When I did a tenderloin I just used a Weber marinade in a packet and put some fresh black pepper on it I was thinking of cooking at around 235-250 and check temp at around the 2 hour mark. It is about a 5 1/4 pounds roast

You may want to bump the temp up a little higher...loins tend to dry out at lower, longer smokes.  Loin safely done at 145-160, depending on how you like it.  Cherry's a good option for smoke:  as far as rubs go, the sky's the limit.  Rib rub?  Sure.  Plain ol' salt & pepper?  Absolutely.  Al's idea?  Certainly.  Made from scratch?  Yessir.  Pre-packaged?  You bet.  That's the beauty in this--you can experiment as you want to and come up with your favorite.  One bit of advice:  just because some is good doesn't mean a lot will be better.  Good luck and have fun.

 

[ab canuck]

  Al has a good rub and an amazing amount of info, Something to keep in mind after trying things, especially here as there are so many things to try and variations on rubs, sauces, woods, and cooks that is your tastes are always a bit different than others, So I would try it and see what you think, Then if it's a hit you keep it, or you try another, or add / subtract until you find what you like. The possibilities are very broad and almost endless.  That is part of smoking I like you can do it the same or change subtle things and have tremendous outcomes or.... lol Don't be scared to experiment and you are on the best forum out there, The knowledge these people have is amazing. 

 

[short smoke]

Thanks al that rub sounds really good. I appreciate the info. I hope my loin turns out as good as yours did

 

[short smoke]

Thanks for the great advice I got lots of learning to do but this is a great place to learn

 

[short smoke]

Okay now I got another question. I was reading something that says its good to brine pork and is poultry what is brining exactly and what should I use other than maybe salt and water? And is it necessary

 

[ab canuck]

Check out the search tool for brining. There are tons of brines you could use for different meats. Brining is simply put soaking / immersing/ saturating meat in a salt solution. ( where people add spices and sugars ie: Bacon, Canadian bacon, Corned beef, Pastrami, chicken,etc) There is a short brines 30 min and long ones that go for days. Look into the different recipes and procedures, Then see what you have or want to try and begin. If at anytime you are unsure, Ask the people in this forum, There are a number of people here and I consider quite a few of them experts in their areas.  You will gain invaluable knowledge going forward this way. Good luck and keep us updated and  lots of pics.... Charlie

 

[tropics]

Al thanks for sharing the recipe

Richie

 

[gr0uch0]

Okay now I got another question. I was reading something that says its good to brine pork and is poultry what is brining exactly and what should I use other than maybe salt and water? And is it necessary

My advice is to start out very basically and go from there. I've never "brined" anything, except a fresh turkey that didn't already have some type of solution already injected. I marinate meats all the time, and sometimes inject, but I don't load up on something that already has added solutions. Keep it simple for the first few times and get the process nailed down--then start to experiment.

 

[short smoke]

Thank you grOuchO. I think I was over thinking it. I will keep things simple to start. I assume a piece of meat is only going to be able to soak up only so much juice from a marinade or a brine

 

[gr0uch0]

Thank you grOuchO. I think I was over thinking it. I will keep things simple to start. I assume a piece of meat is only going to be able to soak up only so much juice from a marinade or a brine

You're already onto something.  Some of the most famous Texas brisket joints--many over a hundred years old--use nothing but salt and pepper.  KISS principle, at least to start. Plenty of time to experiment once you have the process nailed down.  Best of luck to you!

 

[short smoke]

20170219_145522.jpg

• short smoke
• Feb 19, 2017

Apple smoked 1/2 pork loin just off smoker

 

[short smoke]

20170219_161652.jpg

• short smoke
• Feb 19, 2017

Sliced and ready after about a 1 hr rest

 

[ab canuck]

Well it looks great, Good job on it. Bet the flavor will be good. Point for you and your work..

 

[short smoke]

Thank you. It was pretty juicy and tasty. Maybe need little more smoke next time. Added chunks for about 2 of the 3 1/2 hours. Apple seems more sweet and not as woody as hickory or mesquite

 

[gr0uch0]

Thank you. It was pretty juicy and tasty. Maybe need little more smoke next time. Added chunks for about 2 of the 3 1/2 hours. Apple seems more sweet and not as woody as hickory or mesquite

Well done, sir! And you also nailed the wood assessment: fruit woods are milder and sweeter than hickory and mesquite.

So you now have a base from which to build and a reference point. You may want to keep a log book so you can record your different smokes and likes/dislikes on how they turned out. Not required, but it might be helpful. Good luck.

 

[short smoke]

Here is what I did with my loin. If anyone can improve upon or recommend trying something different please let me know. But I think it turned out well for my first time smoking a loin.

I started with a Smithfield 1/2 center cut loin
I put in ziploc bag (gallon size) and added enough apple juice to cover (3 cups) and let sit in refrigerator for about 12 hrs.
Remove from juice and lightly dried
Made a marinade using McCormick smoky applewood (3 packets, 2 lbs meat per packet)I also used prepared yellow mustard instead of water for a touch of Carolina style.
Mixed marinade and poured back in bag to cover loin and laid bag flat in a container to be as evenly covered by marinade as possible and let sit 24 hours in refrigerator.
Save some marinade to brus on during cook if desired but I didn't.
Preheat smoker to about 275-280, and during that time let loin warm up outside the refrigerator for about 30 mins.
Cook at about 260°-275°F until Internal temp is at about 145°F
Pull and rest covered by foil for about 1 hour.
Total cook time was 3-3 1/2 hours with a 5 1/4lbs loin