Pork Loin advice

[knucklehead78]

Okay so this is my first attempt at smoking a pork loin so could use a little advice..
I'm using a Masterbuilt 30" smoker
Probably gonna use half and half apple and hickory but that's not set in stone yet...
The Loins will be 4-5 lbs apiece and I'll be doing 3 of them
Thought about wrapping them in bacon then brushing with an apricot/habanero sauce while they're resting
What I don't know is what temp and time to go with or what kind of rub I should use... Any help here is greatly appreciated

 

[noboundaries]

Hmmm, no answers. 

Loin and tenderloins are very lean cuts of meat.  If you're not injecting and pinkness doesn't bother you (it shouldn't from store bought loins), smoke them to an IT of 145F.  If you inject smoke to an IT of 160F.  I prefer smoking them at a high temp, like 325F but you can go lower to the same IT. 

I use a variety of rubs from pork rib rub to SPOG (Salt Pepper Onion Garlic) so smoker's choice.  You could even brush them with the apricot/habanero sauce while they are smoking.  

I like to marinate my loins and tenderloins, then boil the marinade while they are on the smoker for at least ten minutes, then use it for basting.  If any of the marinade is left you can add a little cornstarch mixed with water then heat to desired thickness to make a gravy.    

 

[geerock]

Marinade or brine helps keep lean cuts from drying out, and can add flavor. Lots of recipes on the forum if you decide. Best of luck.

 

[sqwib]

Heres one I did last yera

March 13,2013

Brined and Pit Cooked Loin Hot Pork Sammies
 

• Whole Pork Loin cut in half
• 1 1/2 cups kosher salt per gallon
• ½ cup brown sugar
• 2 tablespoons garlic
• 1 tablespoon Oregeno
• 3 whole Carrots,
• 1 large Onion
• 6 Bay leaves
• 1 tablespoon peppercorns
• 4 sprigs of Thyme
• 2 sprigs of Rosemary

• Brine for 48 hours

 

 

 

 

• Fat is trimmed then seasoned with my Philly style rub and Montreal steak seasoning
• Fat is cubed and added to the drip pan with a half quart of brine, a quart of fresh water, and the strained brine ingredients.
• Fat can be trimmed prior to brine, just leave a little of the fat on especially if slicing thin for sandwiches.

 

• Placed on the pit at 225° - 250°

• Probed after the first hour.

 

• Smoked at 240° until an internal of 137° - 140° (pork is safe at 145°) carry over heat always brings my loins up to safe temps.
  The first loin comes off after 2 hours and is foiled and wrapped in a towel.

 

• The second loin comes off a half hour later and is foiled and wrapped in towels... this is why I half the loins, one end always cooks quicker than the other end.

 

• Both Loins are Foiled toweled and rested about half an hour.

 

• Drippings are strained then run through a sieve. this will sit in the refrigerator until the next day.

 

 

 

• The towel is removed from the loin and is placed inside a baking dish then placed into the refrigerator.

 

• Meanwhile the gravy is defatted then put on very low heat.

 

 

• The next day the pork loin is removed from the refrigerator and taking to the slicer
• The loins are unwrapped

 

 

• The loins are sliced paper thin, these are straight out of the refrigerator and the ends appear dry but after the first slice it is extremely moist.

 

 

• I tested a slice every inch or so while slicing to check for brine penetration, I was pleasantly surprised the flavor was throughout.

 

• Slices are bunched up during slicing. (This will be used for Hot Pork Sandwiches)

 

20130511103.JPG

• sqwib
• Jul 3, 2014

The gravy is tweaked with jarred gravy until a desired viscosity and flavor is reached.

I always test the gravy before mixing, because If the flavor from the drippings is not where I want it I will usually split the drippings in half and add the jarred gravy then slowly add back the rest of my drippings.

Sorry no pics in the gravy.

 

[flash]

Loins on the smoker. Tenderloins on the grill. Either way 140º IT, then wrap and rest in foil for 1 hour. Good to wrap them in bacon.