Pork Loin Question

[canthitbombz]

We had a pig butchered last fall and I was going to smoke one of the loins tomorrow. Opened it this morning to start dressing it and it still has the back bone attached. Should I butcher it and take it off the bone or smoke it as is?

Thanks
Bombz

 

[griz400]

leave the bone in, it will all fall off the bone when done ............

 

[canthitbombz]

Cool thanks griz

 

[griz400]

Remember the old addage , meat is always sweetest next to the bone ..... lol

 

[chef jimmyj]

Leave it on the bone. Loins are lean and low in connective tissue. Most of us only smoke to 140 with a 15 minute rest. It will be slightly pink, tender and juicy. Take to 150 for no pink. With respect to Griz, you would need an IT of 205 for the bones to fall of. This would be Pulled Loin and is often dry. Search Smoked Loin and see what others do...JJ

 

[canthitbombz]

Thanks for the feedback guys. The Loin turned out great and the family was very happy. 

 

[bluewhisper]

Those smoked bones would make a good soup stock for something like a chili or maybe split-pea soup.