Loin Question?

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bekellog81

Meat Mopper
Original poster
OTBS Member
Feb 9, 2006
171
11
Meadville, MO
Jene and I are going to cook for some people this weekend. Pork loin is on the menu. We are going to have 3 or 4 loins approx 8# a piece. I was wondering how long to cook? Would cutting the loin in sections help cooking time?? I need Help!!!!!
 

scott in kc

Meat Mopper
OTBS Member
Feb 3, 2006
220
10
South of KC MO
Cooking at or below 235 I usually cook 6 hrs then wrapped for 2.

Int temps after 6 hrs are usually 160 and 180-190 when done. They do dry out a bit this done but the tenderness is awesome.

If ya wanted a little juicier, just cook for about 6 hours, then wrap and cooler for 2 hrs.

I wouldn't bother piecing out, as you won't save a lot of time that way.
 

willkat98

Smoking Fanatic
OTBS Member
Aug 11, 2005
488
11
Pork loin, not pork tenderloin, is my signature dish.

I have mastered this cut, if I do say so, and it comes out great every time.

Smoke to 170ish internal, wrap in HD foil, add plenty of spray before sealing up, back in to 190, then into the cooler for 2-3 hours.

When unwrapping, do in a casserole dish, for there will be a Ton of juice. Retain juice, slice loin in 1" slices (for anything less will shred)

Serve with knives as a joke, for the stuff falls apart.

Good stuff
 

icemn62

Smoking Fanatic
OTBS Member
Jun 20, 2006
489
10
Long Beach, California
Thanks Bill, I have been searching for your Loin instructions. Since I have a small one only 2 lbs {just my son and I will eat off this} I wanted to make it good for the 1st try.
 

willkat98

Smoking Fanatic
OTBS Member
Aug 11, 2005
488
11
Oh, I forgot, the 8# ones I cut in half.

Gary, 2# is a little small, so I would cut an "X" into each end, feeling through that you have a hole through it, then shove a bratwurst into it.

One word: "Bullseye"!
 

bekellog81

Meat Mopper
Original poster
OTBS Member
Thread starter
Feb 9, 2006
171
11
Meadville, MO
THanks for the advice guys, I will take all that you all said and try to put it to good use. I will keep you posted
 

Dutch

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Jul 7, 2005
7,126
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Midvale, UT
Ben, check out my Mahogany Glazed Pork Loin Recipe.
 

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