Please Help ASAP... Need to Avoid dry Pork Loin

Discussion in 'Pork' started by harleysmoker93, Mar 16, 2014.

  1. My mom brought me over a 7 pound pork loin and asked me to cook it for her for dinner. I only have about 6 hours so I don't think low and slow is an option. I'm not sure if that's would be the best method anyway. I have only smoked 1 pork loin and it had good flavor but was a little dry. I don't remember all the details on that one but I think I treated it like a butt.

    I really need some suggestions. I was thinking of throwing it in the smoker at about 300* for a couple hours then wrapping it till done. Does that seem like a good plan to getting it done in about 4-6 hours and keeping it moist? What IT should I take it to for slicing? We were thinking of making Cuban sammies.

    Thanks for your help.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Loins cook fairly fast. Take it to an internal temp of 145. Take it off the smoker and wrap in foil for at least 45 mins. Then slice and serve.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At 300 you should be done in about an 1 1/2-2 hours.
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Ditto what Case said...pork loin is very lean, and will dry out if you overcook it.  145*-150* internal temp, then foil wrap and rest.  Should turn out moist and tasty.

    Red
     
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    X3. I cook them at 325°. I would also cut it in half and cook two 3.5 pound pieces.
     
    Last edited: Mar 16, 2014
  6. Thank you all for your quick replies. Your advise is much appreciated. I now know where I went wrong last time. I think I took it to around 180*. I will follow your advise. Cook at 300 - 325 till it hits IT 145 then foil and rest. Cliff I just cut it in half and rubbed it. I think since there is only 4 of us eating I will save the other half.

    Thanks again. You guys are awesome. Thumbs Up
     
  7. maple sticks

    maple sticks Smoking Fanatic

    Pork loin is the only meat I inject.

    I hope the anti-inject police don't see this post.
     
  8. dockman

    dockman Smoking Fanatic

    Every loin I have done had taken 2-3 hours. I take them to 145 IT
     
  9. dockman

    dockman Smoking Fanatic

    Yep I always inject!
     
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    It's unanimous... 145`-150` IT .... and as others said.. they don't take long ...
     
    Last edited: Mar 16, 2014
  11. Ok 145 IT. Does every one agree to smoke at 300-325?

    Hey Dock and Maple what do you guys inject with?

    Thanks again for all the help.
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    The only problem with cooking that hot... If you use sugars in your rub they will burn....
     
  13. bigwheel

    bigwheel Smoking Fanatic

    Aint never had an issue with burnt sugar..guess I been fortunate. Now have worked with sweet glazes which can burn real well.
     
  14. maple sticks

    maple sticks Smoking Fanatic

    I keep a can of frozen concentrate apple juice in the freezer.

    I buy the good stuff in the cans you can reseal, about 1.50 a can.

    I mix it a little stronger than they say on the can and add salt.

    I mix the salt in hot water to dissolve and then add it to the concentrate.

    I use the same apple concentrate when wrapping pork butts also, about 2 oz of mixed juice.
     
  15. I made a red chile rub that has a little brown sugar but not much. Not nearly what I would usually use on a pork butt.
     
  16. dockman

    dockman Smoking Fanatic

    Most of the time I use Myron Mixon's hog injection. I smoker them at 250
     
  17. Thanks for the advice on injections. I think I may order some of Myron's injection. I have heard nothing but positive reviews on it. In the mean time I think I'll try Maple's method.
     
  18. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I use turbinado and brown sugar in my pork loin rub, they caramelize, not burn at 325°


     
  19. Man those look good!!
     
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    No need to cook at 300 -325 unless you just want to.   It's not going to take as long as you think.      I take pork loins to 140 then wrap and let rest.  Carryover cooking will take it to 145+.  Cutting the loin in half won't noticeably speed things up.
     

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