Pork loin

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electriclouie

Fire Starter
Original poster
Aug 18, 2014
42
12
maryland
I have a large pork loin that I purchased and I'm going to marinate it how long should I smoke it for and what kind of wood should I use
 
I have a large pork loin that I purchased and I'm going to marinate it how long should I smoke it for and what kind of wood should I use
With all smoked meats, it is less a matter of time than it is internal temperature.  You should smoke it until it reaches am internal temperature of 145.  There is really no way to tell how long it will take because of so many factors:  Cooking temps, thickness, moisture or lack there of in the smoker, the list goes on and on.   So if you don't have one already, get yourself a good leave in thermometer or instant read thermometer to keep track of the IT.
 
 
With all smoked meats, it is less a matter of time than it is internal temperature.  You should smoke it until it reaches am internal temperature of 145.  There is really no way to tell how long it will take because of so many factors:  Cooking temps, thickness, moisture or lack there of in the smoker, the list goes on and on.   So if you don't have one already, get yourself a good leave in thermometer or instant read thermometer to keep track of the IT.
yeahthat.gif
 
I got you I really appreciate the the info I have one of those electric smokers smokers with the internal meat probe thermometer and what would be a good wood to use
 
Are you going to do it whole or cut it in half? The only way to do it will be by IT for the best turnout, And definitely need a leave in thermo.
 
I got you I really appreciate the the info I have one of those electric smokers smokers with the internal meat probe thermometer and what would be a good wood to use

You can use that leave in thermometer that comes with the smoker but those are notoriously inaccurate. Check it in boiling water (212ish depending on where you live) or in ice water (32 degrees).

As for wood, I like a mix of apple and hickory for pork but that's just personal preference
 
A pork loin is one of the few meats i like to inject. I will take some creole butter (you can find in the grocery store cheap with a syringe with it) and inject a small amount up and down each side and then use some of the creole butter to bathe the loin in for about 8-12 hours. then smoke it till about 150 IT (because my family doesn't like pink pork) and let rest for 30-45 minutes or so and then serve or reheat later and slice.



Hope this helps,

phatbac (Aaron)
 
Hey that's great stuff used it on my turkey this yearI cooked one the traditional way and that I smoke the other one haven't been smoking for long but that's great information thanks a lot that will help me out great. Still learning hope to be good as you guys
 
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