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Pork Loin

Discussion in 'Pork' started by cycletrash, Nov 8, 2010.

  1. cycletrash

    cycletrash Meat Mopper

    Yesterday , I smoked a loin, I tried a version of the 3-2-1 method doing it ,, I smoked it 2 hours with apple, I then injected it with apple juice and wrapped it tin foil for an hour. I then unwrapped it and smoked til done...pulled it out re-wrap it in foil and place it the cooler with towels.

    It was hands down the most moist loin i have ever done..........awesome!!
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I like the idea, might have to try it, but a...... where's the qview?
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

     +1 here
  4. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I've not heard of 3-2-1 for a Pork Loin only for Ribs it seems to me that it would depend on the size of the loin as to how long it would take to reach proper temp.
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm with Jerry and I have never heard of doing a loin like ribs. I'm glad it worked out for you and some Q-view would have been nice to. Now what temp did you take the loin to???
    Last edited: Nov 8, 2010
  6. coacher72

    coacher72 Smoking Fanatic

    Got to see some Q-view next time.[​IMG]  

    I'm like the others, never heard using that method with a loin. But if it works and you and your family likes it that it is all that matters.
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same as the others, we need q-view. Sounds like a good idea, but would like to see the finished product.