Loin Question?

Discussion in 'Pork' started by bekellog81, Jun 26, 2006.

  1. bekellog81

    bekellog81 Meat Mopper OTBS Member

    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!!!!!
     
  2. scott in kc

    scott in kc Meat Mopper OTBS Member

    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.
     
  3. willkat98

    willkat98 Smoking Fanatic OTBS Member

    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
     
  4. icemn62

    icemn62 Smoking Fanatic OTBS Member

    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.
     
  5. willkat98

    willkat98 Smoking Fanatic OTBS Member

    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"!
     
  6. bekellog81

    bekellog81 Meat Mopper OTBS Member

    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
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ben, check out my Mahogany Glazed Pork Loin Recipe.
     

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