Dry pork loin?

[hellbent357]

Smoked a 4 lb pork loin today and it seen too dry for me. Thought I had it right, seasoned it with olive oil, thtlyme, rosemary, garlic and a mild rub mixture. Smoked with apple and lump charcoal at between 205 and 230 until IT of 145, wrapped and in the cooler til the rest of dinner was done.

Looked great and tasted great, just too dry.

Wondering if I should have brined it or injected it first. Is it have the other half in the freezer.

 

[TNJAKE]

Notorious for pork loin to dry out. Looks delicious though. I always brine mine. Injections help as well.

 

[bregent]

Brining (including dry brining) would certainly help to retain moisture. But you also need to be careful about selecting the right end of the loin. The center cut and end closer to the shoulder have more fat and flavor. The sirloin end is very lean, and dries out easily. If I buy a whole loin, I use the sirloin end for things that will be quick cooked, like schnitzel, and leave the rest for smoking.

CUTTING A BONELESS PORK LOIN — Meat Made Simple

So you've just bought that perfect boneless pork loin and now that you have it home -- what do you do with it? There are many, many different ways to cut your pork loin into various cut. We can not cover them all in this segment but we do plan additional cutting ideas.

www.meatmadesimple.com

 

[thirdeye]

I either brine or inject all pork loins (and brine all pork chops too).... sometimes I inject some of the same brine.

 

[gmc2003]

It does look good, At 225* next time pull it at 140 and let the carryover take it up to 145*.

Point for sure

Chris

 

[pc farmer]

So when you pulled off the smoker at 145 then wrapped and rested, it over cooked for some. I like mine more done then 145. If you thought it was dry pull at 138 or 140 then wrap and rest.

 

[chilerelleno]

I'm of the opinion that all uncured pork benefits greatly from either a wet brine or injection.
I also prefer to cook to 140°-142° and let it carry over.

 

[Lonzinomaker]

Agree with PC Farmer. Pull at a lower temp.
I pulled mine yesterday at 143 and it was nice and tender and juicy.

 

[Bearcarver]

If you're gettin Dry Pork Loin at 145° IT, I'd check my Therms.
Maybe you're really taking them to over 150°, because 145° on a Pork Loin should never be Dry!!

Bear

 

[normanaj]

What Bear said.

Done way to many pork loins at this point its become automatic.

This all depends on size of the loin but my recipe is a 1/4 cup salt to 2 cups water with just enough 100% juice cranberry blend to discolor the brine.This sits overnight and then gets a rinse and dry and then whatever rub you like (Jeff's is a good one) and sits for a few hours,

145 and then done.Never had a dry pork loin at that temp.

 

[hellbent357]

If you're gettin Dry Pork Loin at 145° IT, I'd check my Therms.
Maybe you're really taking them to over 150°, because 145° on a Pork Loin should never be Dry!!

Bear

Checked with two different thermometers. Same temp. Probably pulled it too late. Thanks.

 

[hellbent357]

What Bear said.

Done way to many pork loins at this point its become automatic.

This all depends on size of the loin but my recipe is a 1/4 cup salt to 2 cups water with just enough 100% juice cranberry blend to discolor the brine.This sits overnight and then gets a rinse and dry and then whatever rub you like (Jeff's is a good one) and sits for a few hours,

145 and then done.Never had a dry pork loin at that temp.

Probably going to try injection next time and pulling a little earlier.

 

[hellbent357]

It does look good, At 225* next time pull it at 140 and let the carryover take it up to 145*.

Point for sure

Chris

Sounds good. Wasn't sure how much it would come up after pulling it. Thanks.

 

[hellbent357]

Brining (including dry brining) would certainly help to retain moisture. But you also need to be careful about selecting the right end of the loin. The center cut and end closer to the shoulder have more fat and flavor. The sirloin end is very lean, and dries out easily. If I buy a whole loin, I use the sirloin end for things that will be quick cooked, like schnitzel, and leave the rest for smoking.

CUTTING A BONELESS PORK LOIN — Meat Made Simple

So you've just bought that perfect boneless pork loin and now that you have it home -- what do you do with it? There are many, many different ways to cut your pork loin into various cut. We can not cover them all in this segment but we do plan additional cutting ideas.

www.meatmadesimple.com

Not sure which end is the shoulder and which end is the sirloin but I'll look into it. Thanks.

 

[hellbent357]

Brining (including dry brining) would certainly help to retain moisture. But you also need to be careful about selecting the right end of the loin. The center cut and end closer to the shoulder have more fat and flavor. The sirloin end is very lean, and dries out easily. If I buy a whole loin, I use the sirloin end for things that will be quick cooked, like schnitzel, and leave the rest for smoking.

CUTTING A BONELESS PORK LOIN — Meat Made Simple

So you've just bought that perfect boneless pork loin and now that you have it home -- what do you do with it? There are many, many different ways to cut your pork loin into various cut. We can not cover them all in this segment but we do plan additional cutting ideas.

www.meatmadesimple.com

I did cook the sirloin end. I still have the other end in the freezer. This gives me a lot to work from, thanks for all of the help everyone.