Pork Loin Tip

[E's Smokin]

My wife picked up a 3 lb bone in pork loin tip, can I treat it like a small butt & inject it, rub it & through it on the smoker until the I T comes up to around 200* or is there anything special that has to be done. I plan on seasoning it Saturday afternoon & smoking it Sunday morning for Sunday night dinner, also doing a slab of ribs, burnt ends, & a chicken
Any help & ideas woul be greatly appreciated

E

 

[zachd]

Pull it out at 145 it, 200 is wayyyy to high


You could even pull at 140 if you wanted thats what I usually do

 

[zachd]

I would french the bones if its not allready done

Remove silver skin if there is any


I personally wouldnt inject it
I would use a nice rub
Or you could use a brine

You could also glaze it toward the end
Ive used a rasberry jalepeno glaze before and it was amazing

 

[SmokinAl]

Yep what they said, I pull mine out at 138 & after a 15 minute rest on the counter it will cruise up to 145. Any higher than that & it will start to dry out!
Al

 

[RiversideSm0ker]

I pull my pork loin st 140 IT but I do not use the bone in cut. I only cook the boneless loin. Shouldn’t be much different with the bones though.

George

 

[gmc2003]

What the boys said above. I will add if you smoke it at 225* and pull it a 138* to 140* you may not get enough carryover cooking to bring it up to 145*. If your smoking at 250* and above you should. Make sure you season that baby up well.

Chris

 

[E's Smokin]

Should I wrap after a few hours in the smoke or just let it roll til the temp hits 140

 

[E's Smokin]

My pit runs a little high so it will probably be 250 or above

 

[RiversideSm0ker]

Should I wrap after a few hours in the smoke or just let it roll til the temp hits 140

You won't need to wrap it at all and it shouldn't take hours to cook. A pork loin will generally take three or less hours. If you go higher heat as Chris suggested it will not take long at all. It's a fairly quick cook on the smoker. Not quite as fast as a tri tip but pretty quick.

George

 

[gmc2003]

What George said, no need to wrap.

Chris

 

[chef jimmyj]

Remember, a blush of pink, rested IT of 140, is perfectly safe. If your smoker runs hot, better to pull early, 130-135, than going to 140-145. The higher temps will still give a decent product but carryover may take the final IT too far...JJ