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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Nov 22, 2010
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....
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.
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..
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:

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.
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!
I agree with Mark on filleting & stuffing it, and of course wrap it in bacon. Don't forget the Qview.
Is it done yet??  

Is it done yet??  

Is it done yet??  

Have a great day!!!

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.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads