Pork Loin Roast Today

[dubob]

I did my first pellet smoker pork loin roast today. It is about 4 lbs and quite lean. I started by patting it dry with paper towels and then applying a thin olive oil coat. Next, I rubbed in some Blues Hog Dry Rub Seasoning and let it sit for about 10 minutes while the smoker got up to 220F (Hi Smoke setting). I put a temp probe into the roast and placed it on the middle of the grill and closed the lid.

I made no adjustments to the temp and did not open the lid for 3 hours. At the 3-hour point, the IT was at 148F. OOPS! I should have checked it 10 minutes earlier so I could have pulled it at exactly 145F.

Well, as it turned out, everything was okay. At the first cut, the meat is very moist and very tender.

Another win for the rookie. Or was it just dumb luck.

I’m liking this pellet pooper more every time I use it.

 

[gmc2003]

Looks like some good eats right there.

Point for sure
Chris

 

[Co4ch D4ve]

Good looking pork loin... like.

 

[smokerjim]

looks tasty

 

[HalfSmoked]

Nice job what sides did you do with it or how did you serve it.

Warren

 

[dubob]

Nice job what sides did you do with it or how did you serve it.

Warren

I had steamed red potatoes and a HUGE salad. Topped the meat with Blues Hog Original Q Sauce. We're talkin' FIT.

 

[SmokinAl]

Nice work!
That looks fantastic!
Al

 

[martin1950]

I’m liking this pellet pooper more every time I use it.

Great looking loin roast. My 1st 6#er didn't last long in this house.

 

[Carvendive]

I see that my wife has a 4.75# one on the counter defrosting. Your post is good timing. Hopefully mine will come out like yours. (PS, I'm liking my pellet pooper too!)

 

[dubob]

Went to Goodwood's BBQ Restaurant in Ogden with my bride and I had some Texas Style Beef Ribs. They were good, but not as good as the ones I did last week on my Woodwind SG. Something about doing it yourself just can't be beat. Doing some Myron Mixon Bacon-wrapped, Coca Cola chicken breasts tomorrow. Life is good.

 

[Carvendive]

OK, I did mine today. What can I say, loin is loin... I seasoned it with porketta seasonings. It came out very jucy but it's still Loin? (Diet). I'm down almost 60# and getting VERY BORED with lean meats. I'm seeing a pork shoulder / butt or brisket in my future...

 

[martin1950]

I know it ain't right but I love the taste of a little "Butt" fat in my diet.

 

[dubob]

OK, I did mine today. What can I say, loin is loin... I seasoned it with porketta seasonings. It came out very jucy but it's still Loin? (Diet). I'm down almost 60# and getting VERY BORED with lean meats. I'm seeing a pork shoulder / butt or brisket in my future...View attachment 396725

Dude - what can I say? That looks down right 'FIT' to eat. Good job!

 

[markh024]

Great looking loins! Looks delicous.
Here is a stuffed loin with bacon wrap I did some time back. Easy meal to make and super delicous, kind of like a fatty with way less grease. :D

 

[Carvendive]

Looks great!
Today's lunch is sliver sliced loin with Dijon and raw onions on bread. That was what I was actually looking forward to anyway - it's one of my favorite sandwiches. If I wasn't dieting I'd opt for it paired up with cream cheese and my homemade cranberry citrus sauce.
Sure, now I'm hungry and it's only 10:am

 

[bregent]

I'm down almost 60# and getting VERY BORED with lean meats. I'm seeing a pork shoulder / butt or brisket in my future...

Since I stopped eating low fat foods I've lost 25lbs. Low fat foods are higher in carbs, trigger insulin, and keep you hungry. Fat is satiating, so you don't feel as hungry and consume less calories overall. Now there may be other dietary concerns, but if you want to lose weight, eat more fat.

 

[Jason S.]

I did my first pellet smoker pork loin roast today. It is about 4 lbs and quite lean. I started by patting it dry with paper towels and then applying a thin olive oil coat. Next, I rubbed in some Blues Hog Dry Rub Seasoning and let it sit for about 10 minutes while the smoker got up to 220F (Hi Smoke setting). I put a temp probe into the roast and placed it on the middle of the grill and closed the lid.

I made no adjustments to the temp and did not open the lid for 3 hours. At the 3-hour point, the IT was at 148F. OOPS! I should have checked it 10 minutes earlier so I could have pulled it at exactly 145F.

Well, as it turned out, everything was okay. At the first cut, the meat is very moist and very tender.

Another win for the rookie. Or was it just dumb luck.

I’m liking this pellet pooper more every time I use it.

Just purchased the Pit Boss Hammertone Wood Pellet Smoker. I'm planning on smoking 2- 2 1/2lb pork loins tomorrow. I'd like to cook them long enough to make into pulled pork. Is this feasible? This is the first smoker that I've ever owned so any help would be greatly appreciated.

 

[bregent]

I'd like to cook them long enough to make into pulled pork. Is this feasible?

No, not really. Pork loin is much too lean to make pulled pork. By the time it gets tender enough to shred, it'll be dry as a bone. You really should use a shoulder cut, but belly works too. For the pork loin, lots of folks like to brine, then smoke to about 140F. I usually do a dry brine, that is, rub with salt, wrap in plastic, and let sit in the fridge for 24-48 hours. Then smoke.

 

[mike243]

^^^ what he said, very dry results, better to 145-150 and slice, guys the loins look great and I foresee a stuffed 1 soon