Pork Loin - Wrap in Bacon?

  • 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.

par383

Newbie
Original poster
Nov 22, 2010
3
10
I've got a pork loin (not a tenderloin) that I want to smoke.  Haven't decided yet if I want to slice it or turn into pulled pork.  I've seen some mention of people worried they might dry out.  So should I wrap it in bacon to try keep the moisture in?  If I do that, would I put the rub on it before or after I wrap in bacon?

I'm still kind of new to this smoking thing....
 

smokingd

Smoking Fanatic
Apr 2, 2009
349
14
Vegreville, AB, Canada
I would say yes to be safe I would wrap in bacon.  (Can't go wrong wrapping in bacon)  When I wrap mine i do both Rub then wrap and finish with another sprinkle of rub.
 

tyotrain

Master of the Pit
Mar 31, 2010
2,407
19
Upstate new york
The way i like to do my lion is roll it in bacon then put my rub on the outside of that.. I will bring it to around 145-150 internal temp. let rest then slice.. hope this helps ya..
 

smokin relaxin steve

Smoking Fanatic
Mar 16, 2010
887
13
South Jersey
I would avoid Pulled Pork and go the slicing route... Smoke it till you hit 150/155 wrap in foil and rest... as far as wrapping in bacon... i ask you this.... what isnt better wrapped in bacon??? LOL! yes the bacon will help with moisture in the meat

If you want to get creative, take a look around the site and check out the stuffed pork loins... you can not go wrong with that!!!!!!!!!!!!!!!!
 
Last edited:

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009
14,477
56
icon_cool.gif


The pork loin is'nt the cut of meat for pulling. I would like everyone here has said slice it. If you want to get creative then I would fillet it and stuff with some baby spinach and then cheese we like feta.

 

   they are really really good.
 

meatinc

Smoke Blower
Jul 21, 2010
131
12
SoCal
What kind of smoker are you using?  If you cook slow - 180 - 200F grate temp - on an offset or other indirect cooking method, and rest it before you slice it, you don't have to wrap it in bacon to keep it moist.

BUT - as previously stated - Everything is better wrapped in bacon!
biggrin.gif
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Jun 22, 2009
50,180
10,521
Central Florida (Sebring)
I agree with Mark on filleting & stuffing it, and of course wrap it in bacon. Don't forget the Qview.
 

fpnmf

Gone but not forgotten. RIP
OTBS Member
Jul 19, 2010
7,283
82
Fl
Is it done yet??  

Is it done yet??  

Is it done yet??  

Have a great day!!!

  Craig
 

fredr500

Newbie
Nov 30, 2010
10
10
When you stuff the loin, where is the best place to put the temperature probe?  I assume it should go in the meat at the center, but how can you be sure it is in the meat and not the filling?

So far I have done unstuffed loins. The last one (9 lbs, cut in half) was brined for 3 days.

I then injected half with apple juice/rub mixture, covered it with rub, wrapped in plastic for 8 hours in fridge.

Other half was injected with an asian marinade I found in a cookbook that came with a food processor,the rest was used as a marinade for 8 hours in the fridge.

Smoked both at 225* on my MES30, using AMNS with half hickory/half apple until 155* (about 4 hours), foil wrapped and held in a cooler until time to eat.  Sliced and enjoyed.

Sorry, no pron.

Fred
 

Hot Threads

  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.