First Time Smoking Loin

[JBCWCHS06]

I'm attempting my first whole pork loin tomorrow on my pellet smoker. Was wondering if anyone had any tips and tricks thought this would be a good place to ask rather then just looking for a recipe. I don't wanna shred it want it to be done enough to get a good cook and smoke but slice.

 

[bigfurmn]

Rub it up with you favorite rub and some yellow mustard. Smoke to about 150F, slice and enjoy!

 

[millerbuilds]

Pork Loin is very lean, I like to stuff them to help with the moisture. My favorite is to reduce mushrooms and red onions in balsamic vinegar (cool down before stuffing), butterfly the loin and coat the inside with cream cheese, add the mushroom and onion mix, roll and tie. Coat the exterior with mayo and your favorite rub. Smoke to 145, rest, slice and serve.

- Jason

 

[SmokinGame]

Wife and I like our pork loin stuffed and wrapped in bacon. Very similar to what millerbuilds does.

 

[TNJAKE]

Season however you like but smoke it to 138-140 at it's thickest part max, and tent it with foil for 10 minutes then slice. You'll have yourself a juicy flavor bomb

 

[bigfurmn]

I said 150 as pink pork freaks some out.

 

[TNJAKE]

I said 150 as pink pork freaks some out.

If you pull as I suggested and tent you'll end up at 145ish and perfect. Pork is safe now we don't have to over cook it to be safe

 

[JBCWCHS06]

Oh my now I'm debating figuring something out to stuff it with and maybe wrapping it in some bacon that's sounds amazing. And yeah I thought around 145-150 since pork can be a bit pink now but wanted to find everyone's opinion on a good temperature for slicing.

 

[912smoker]

If you pull as I suggested and tent you'll end up at 145ish and perfect. Pork is safe now we don't have to over cook it to be safe

Yep learned this the hard way now turns out perfect. I also like ti inject with creole butter for extra flavor.

Keith

 

[bigfurmn]

I’ve done stuffed loins with feta and spinach. We enjoyed it.

 

[bigfurmn]

If you pull as I suggested and tent you'll end up at 145ish and perfect. Pork is safe now we don't have to over cook it to be safe

Totally agree but I still hear my dad in my head cooking it.

 

[chilerelleno]

I highly recommend an overnight wet brine.
Then smoke to an internal temp of no more than 145°.
Brine is simple 1/4c kosher salt per quart of water, then you can add whatever floats your boat for flavor, or nothing at all.

There are dozens of ways to spice and prepare a loin.
Here's a few of our favorites.
#1 Garlic and Herb Crusted Pork Loin
#2 Garlic and Herb Crusted Pork Loin
#3 Garlic and Herb Crusted Pork Loin
Savory Stuffed Pork Loin
Sweet-n-Savory Stuffed Pork Loin
Prosciutto and Parmesan Stuffed Pork Loin

Or you can cut a loin into chops and have at it all over again.

Green Chile Stuffed Chops
Apple Butter Glaze/Sauce for Pork
Smoked Chops with Apple Butter Glaze
Pork Chops, Smoked/Seared
Sweet and Savory Stuffed Pork Chops
Smoked Seared Savory Pork Chops

 

[Inscrutable]

As Jake said, don’t need to overcook by going to the instant kill temps. Time AND Temp combinations are safe and produce better cooks. (No pork curve but it would be between the two, closer to poultry)

 

[DRKsmoking]

Everyone has you well covered .

We do a lot of loins and love the variety that can be had ,
and as you can see this place will keep you happy with so many nice recipes that you can try and also make up your own.

Have fun with it and of coarse , let us see and hear your results

David

 

[ddow229]

I like a simple SPOG rub, mustard sometimes as a binder but not always. Run it up to 145-150, eat it up!

 

[912smoker]

Tomorrow is now today so what style did you choose and how's everything going?

Keith

 

[millerbuilds]

Tomorrow is now today so what style did you choose and how's everything going?

Keith

Agreed. Waiting on a report back, hopefully with pics.

- Jason

 

[JBCWCHS06]

Had a good lazy Sunday. Started off grinding a brisket since it was cheaper then actual ground beef and got 11 1 pound bags out of it for 26 dollars. Injected the pork loin with some melted butter with some seasoning and let that rest for a couple of hours then went with mustard and a store bought rub on it and smoked it for 2.5 hours at 225 and pulled it at between 140-145. And tented it in a foil pan and turned out good and juicy and could cut it with a butter knife. Also decided to do some boneless skinless chicken thighs I love them they are quick and easy and always turn out flavorful and juicy. Overall happy with the way everything turned out.

 

[ddow229]

Very nice!

 

[bigfurmn]

Looks great to me!