Pork Loin

[carolinadoug]

Just grabbed a 5.6lb Pork loin at Krogers - was going to do a pork butt, too good of a deal and nice piece of loin not to do this first.

Just put kosher salt, pepper, cayenne, onion powder and some paprika rub in generous fashion all over this hunk of meat.  Wrapped and back in the fridge till 10-11am tomorrow.

Going to put a tray in the rack under the loin to capture drippings and to reconstitute some juices post cooking.  Planning on slicing this baby thin and making some great pork sandwiches for weekend football, company, and a nice juicy late night (too many cocktails) treat!

Might toss some baked beans in the smoker as well with onions, bacon, etc.....while i get wifey to make her KILLER coleslaw.

Biggest piece of meat for me in my new 30" MES - but planning on a brisket in the next 3-5 days, as soon as we find the right piece of meat to explore and create with!

I'll keep posting step by step - so glad to read these myself as a newbie and hope to help others - either by the right things to do - or wrong things.

Plan on 225* smoke with apple and a tad of hickory till 140-145 IT.  Rest for a 30-45 minutes before slicing and enjoying.  I"ll toss slices into the drippings most likely.

Thoughts?  Concerns?  Criticism, tips?  All welcomed!

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• carolinadoug
• Dec 1, 2016

 

[noboundaries]

Sounds like a solid plan!  Looking forward to the final result.

With that much meat I like to mix it up after a few days to avoid boring my tastebuds.  You can always make just about any kind of fruit compote to add different flavors.  Cherry, apple, plum, cranberry all work well with pork.  Heck, even a plain white or brown gravy.      

 

[SmokinAl]

Pork loin is one of our favorite things to smoke around here.

As a matter of fact I have one thawing out as we speak to go in the smoker tomorrow.

Looking forward to seeing yours!

Good luck!

Al

 

[carolinadoug]

 
Sounds like a solid plan!  Looking forward to the final result.

With that much meat I like to mix it up after a few days to avoid boring my tastebuds.  You can always make just about any kind of fruit compote to add different flavors.  Cherry, apple, plum, cranberry all work well with pork.  Heck, even a plain white or brown gravy.      

Agreed!  With that much meat I would likely really get tired of pork sammies - luckily we have a lot of folks around this weekend to help partake in the smoked goodness!  Still - Only going to slice down 1/2 of the pork to start - might make some of the mahogany sauce someone shared and keep it hand for some change of flavor.

 

[gearjammer]

Those samidges sound great to me.

Will be watching for the rest of the show.

  Ed

 

[sqwib]

 
Just grabbed a 5.6lb Pork loin at Krogers - was going to do a pork butt, too good of a deal and nice piece of loin not to do this first.

Just put kosher salt, pepper, cayenne, onion powder and some paprika rub in generous fashion all over this hunk of meat.  Wrapped and back in the fridge till 10-11am tomorrow.

Going to put a tray in the rack under the loin to capture drippings and to reconstitute some juices post cooking.  Planning on slicing this baby thin and making some great pork sandwiches for weekend football, company, and a nice juicy late night (too many cocktails) treat!

Might toss some baked beans in the smoker as well with onions, bacon, etc.....while i get wifey to make her KILLER coleslaw.

Biggest piece of meat for me in my new 30" MES - but planning on a brisket in the next 3-5 days, as soon as we find the right piece of meat to explore and create with!

I'll keep posting step by step - so glad to read these myself as a newbie and hope to help others - either by the right things to do - or wrong things.

Plan on 225* smoke with apple and a tad of hickory till 140-145 IT.  Rest for a 30-45 minutes before slicing and enjoying.  I"ll toss slices into the drippings most likely.

Thoughts?  Concerns?  Criticism, tips?  All welcomed!

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• carolinadoug
• Dec 1, 2016

You cant go wrong with that plan,

Only advice I can offer on current cook is to pull at 140° max (then wrap in foil, carry over heat will do the rest) I do mine at 135° running the pit @ 250° but would suggest 140° on the MES.

You can slightly overcook if serving in a gravy, but for cold sammies, pull sooner.

For Sammies NOT in a gravy I would Brine next time.

If the ends get overcooked you can always chop and make a sweet and sour pork.

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• sqwib
• Dec 2, 2016

 

[carolinadoug]

11:18am - Pork Loin is in the smoker.  IT 42*.  Smoker start temp 175* going to 225*.  Loin on the rack, Pan under it to capture drippings for the first few hours.

Apple Wood chips in the MES.  Target serve time - 6pm.

Guessing it'll be to 140* around 3-3:30pm.  Will adjust temps to try to find a 4:30-5pm finish time as necessary, then let it rest before guests arrive.

First time cooking for guests - bit nervous, but good to get a first try!

 

[redheelerdog]

Looking forward to the finished pics 

 

[sqwib]

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• sqwib
• Dec 2, 2016

 

[carolinadoug]

12:15pm update.  Smoker was up to 225* 15 minutes after loading the loin.  IT is 91* already and dripping are captured nicely in the pan.

Added more apple with some hickory chips to continue the smoke.  So far so good :)

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• carolinadoug
• Dec 2, 2016

 

[SmokinAl]

Looks good so far!

Al

 

[carolinadoug]

1:44pm.  Mahogany sauce made.  Added 1 cup on top of the Loin and put it in the Pan with a bit of water to let the drippings recarmelize.

IT is up to 139* on the MES probe and matches my digital external probe (thats actually good news since it's the first a/b compare I have done).

Going to let it sit for 30 minutes and hope I don't get to 145*.   So quick question for keeping it heating and not drying it out.  

Should I wrap it and keep it in the smoker with any temp to the smoker - drop it to 120* or so?

Thoughts?  Got done MUCH sooner than I had planned for.  Just dropped the MES temp to 180* heat.

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• carolinadoug
• Dec 2, 2016

 

[birdman080]

What kind of success have you folks had with brining pork?  I purchased a pork loin once from Kroger and brined it overnight, then rubbed it and wrapped it in bacon and grilled it and it was so salty I threw over half of it away.  I was just curious of anyone else's experience with "enhanced" pork (the pork that is injected with "solution", as most pork is unless you buy "natural")?

 

[carolinadoug]

Sigh - okay, wrapped the loin and still in the MES set at *120 for now.

Should I pull it and wrap it in some towels and shove it in the little yeti?

Worried about this thing overcooking or drying out at this point!

 

[carolinadoug]

just probed again and sitting at 145*  As I got ready to put it in the cooler had some juice escape the foil!  So....one more wrap and back in the MES at 120* stay at 145* IT for another 45 minutes, then I'll pull it and let it rest.  Guess I may have been a tad bit worried without need.  Now just hoping that 145* IT cooked that big pork log the way it does the little ones I have done.

House vacuumed, beer popped and all the prep cleaned up - just in time for some company and hopefully some great sammies and loin slices with some great friends.

Finished report later tonight with pics.

Have a few lessons learned already, but guess it's better to keep something warm vs. not having it cooked all the way!

 

[mkriet]

I haven't done a pork loin in awhile, but I think they only take a couple hours to do.  I guess you'll know for next time.  Just need to make sure not to over cook because the loin can dry out a lot like turkey.

Some other things you might like to try: In the past I have injected one with apple juice, or even put one in a Caribbean jerk marinade for a couple hours before smoking.  I've also butterflied one open, and stuffed with a cream cheese filling with chipotle peppers in adobo sauce.  They all turned out great.  I'm thinking I might have to get one soon, as this post is making me hungry.  

Hope it turns out well for you.  

 

[carolinadoug]

1.  Pork loins do NOT take 45 minutes per pound at 225* in an MES - closer to 30 mins per pound.  

2.  Stopping at 140-145* wrapping and keeping at 120-130* for 3 hrs does NOT dry them out.

3.  Mahogany sauce is such a nice taste/different alternative!

Took the loin off about an hour before guests arrived.  probed 4 spots, all between 144 and 146* after it rested for a bit.

At 133* I opened the foil up and started to slice thin, was already smiling at the amount of juice, smoke ring and smell.

Started to cut a few nice taster pieces up for the company and they were already loving the applewood smoke, the rub, the tasters of sauce on the counter, etc...

Served it with some pork and beans, home made coleslaw, small potatoes roasted in oil, garlic and parmesan.

Offered brioche rolls or a few thicker slices for those that didn't want bread.  Most took it on rolls with coleslaw on top.

Fabulous.  Home run.  Still have oodles for leftovers.  Glad to have this MES, experiences and great food and friends.

Next up - brisket :)

 

[timstalltaletav]

I wish I was your neighbor! Sounds like a great meal and good times.

 

[disco]

Lovely loin!

Disco

 

[GaryHibbert]

Success!! Great smoke on that loin.

I'd eat that any day.

POINTS

Gary