Pork loin Drippings au jus question...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
Massapequa, NY (Long Island)
Tomorrow for Easter I will be smoking a 5.5 lb. stuffed bone in pork loin. Probably going to smoke somewhere around 250. I am guessing it will take three hours or so to get it to 140. Need it around 5. I am going to start early anyways and foil and cooler it so timing won't be an issue. Here's my question;

When I have cooked this same kind of roast in the oven, I have cooked it over a pan with equal parts of white wine and chicken stock. This mixes with the drippings and makes a great sauce for the pork. Whenever I have tried to do this with other meats in the smoker the liquid almost always evaporates. Should I just add more liquid or fill the drip pan I with the wine and stock later in the cook?

I tried to make a lamb jus in the smoker the other day and all of the liquid evaporated. it was 3 cups of liquid plus some veg and herbs. Took about 3 hours around 230 and there was no liquid to be found. I want to avoid this happening again. Thanks!
Have you tried putting the meat in a foil pan when you smoke? I almost always do and I find the meat still gets plenty of smoke. And you get nice amount of drippings in the pan which you can defat , strain or reduce for a gravy or sauce. . I know the foil pan shields the bottom of the meat , but to me this does not detract in any way. A rack underneath will hold the meat up out of the liquid if you think that's a good thing. I have had pretty good luck smoking this way. Just a thought.
Last edited:
I usually just put the meat on one rack and have the pan with the liquid right under it. But the liquid seems to evaporate a lot and I am left with no jus. So I was wondering if I should just double up on the liquid or put it in halfway through the cook
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.