First pork loin questions?

Discussion in 'Pork' started by mrrice, Aug 11, 2013.

  1. I am smoking a pork loin for the first time today. It was about 8 lbs but I cut it in half to make two 4 lb loins. it has a nice layer of fat and I have had one brining in an apple juice brine and the other in a half juice half cider viniger brine for 24 hours. I was thinking of a honey/butter based rub for the outside and figuring to smoke them approx 4 or 5 hours at 235. Doesd this sound about right? Also I am not definite on the rub if there are any suggestions?
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Morning , mr rice. ....your plan sounds workable. I like the sound of the honey butter rub.
    Are you cooking the loin to an IT , or just timing it?
    Traditionally you would roast that cut in the oven at 350 and pull it at an IT of 145 and you'd end up with a nice juicy pork with a crispy layer of fat on the outside....I think your only danger here is drying it out. Of course I don't know how you like your meat cooked. Just curious if you use a meat thermometer throughout the cook.. Hope it turns out good! :grilling_smilie:
  3. bill scott

    bill scott Fire Starter

    I tried a large pork loin last week. I'm interested to see how your's turns out. If you cook those things too long, they lose every bit of their taste. I didn't brine mine, so I expect that doing that can't do anything but help.

    Before, when I used to cook them 'medium-to-rare' in a hot skillet on the stove, I poured a Basic Sauce over the medallions, made with chicken stock and a few vegetables before serving, I can't remember the recipe for the sauce off-hand (it's in the Joy of Cooking cook book). It's mainly chicken stock; and sauteed scallions, chives and parsley in a little olive oil.

    But, I think you really need to cut the medallions thin, drench them in something to give them a taste. My wife's from Eastern Europe, can't stand the taste of beef, and likes them if they have the consistency of cardboard coasters. I, on the other hand, like meat that is juicy and flavorful. But you've really got to have fat in the meat to have that.

    Good luck, I would really like to know how your brining comes out.
  4. Sounds like a plan. cook to IT not by time. Remember to post a Qview

    Happy smoken.

  5. hambone1950

    hambone1950 Master of the Pit Group Lead

    Good point. I didn't think to mention what a good idea it is to brine. Should keep the meat moist and juicy if you don't over cook. Thumbs Up
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I agree with Hambone 1950, I cook mine at 300°-325° in the offset until the internal temp reads 145°. Slow cooking at 235° is better for bigger, fattier roasts like brisket or pork butts, leaner cuts like pork loin should be cooked at higher temps.YMMV.
  7. I was going to shoot for at least 150. I brined it hoping to keep it from getting dry at the higher it. I am a little worried about pulling it earlier because my wife is 9 weeks pregnant and her doctor warned her about undercooked meats and I wanted to error on the side of caution. I was thinking of some herb with the honey butter but not sure what to go with as I almost always go with Cajun. Any suggestions there?
  8. Oh I forgot to mention wood. Soaking apple with about 20 percent hickory added to it but if there are any other suggestions I have most everything but maple and cherry. Thanks again
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Pulling the loin at 145° and resting covered with foil the carry over will take the IT up to 150°. You will be OK IMHO, but if you are really worried then take it to 150°[​IMG]
  10. Went with honey, butter, olive oill, garlic and a little sage for the coating... Lightly sautéing it now to try to thicken and combine a little... Tastes good though.
  11. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Pork loin...cook to an IT of 140, pull and let it rest, it will rise to 145 during the rest.

    I cook my pork loins at 240 so that they absorb lots of smokey flavor.  The key is monitoring the IT of the meat, if you cook to the proper IT you should have tender and juicy pork loin.

    Good luck,


  12. Out of the brine and coated with muy concoction.
  13. flash

    flash Smoking Guru OTBS Member

    I don't brine them, but do cover with bacon and sometimes I inject them. At any rate, don't over do them. I pull mine at 140 to 145º, wrap in foil and let them rest for an hour.
  14. At 45 mins I opened it to add more wood and baste. I have been keeping it at about 265 to 275 and my IT is at 105 right now. I didnt cover in bacon because the layer of fat on top was so thick. maybe next time.

  15. took them off at IT 150. they are resting now.

  16. hambone1950

    hambone1950 Master of the Pit Group Lead

    Ok , brother. They look good. Take a shot when you slice that bad boy and let's see if it stayed moist and juicy! I think the brining will help in that regard.
    Good luck , and hey congrats on the baby. I am gonna be a grampa in a few months myself! :sausage:
    mrrice likes this.

  17. The Money Shot, There was no pink but the pork was very tender and moist. I really liked the honey flavor with it. I think the brine really helped it to stay juicy and the apple smoke gave it a nice smokey taste.
  18. hambone1950

    hambone1950 Master of the Pit Group Lead

    There you go , man! Nice. I bet that was good. Not too salty? I worry sometimes with overnight brining that the meat can absorb too much salt.
    Of course , (genius that I am ) I have learned to cut down on the salt in my brines :biggrin:
    Anyway , that looks great.
  19. It was more sweet and smokey... Not salty at all. They were both very close in taste but the one with cider vinegar was slightly better.
  20. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    They look delicious!

    Nicely done!


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