Pork loin

[smokinbiker22]

Never did a loin before. Which would be the best method, smoke or indirect grilling, and what methods to use.

 

[chilerelleno]

Wet brine 12-24hrs.
Rub or prep to your tastes.
Either method works, I like to smoke with Cherry.
Pull at 140° , don't go over 145°.

See my list of recipes for some ideas.

 

[sandyut]

Pork loins are delish! I usually rub and smoke to 138 IT and pull then rest to allow the last of the heat to penetrate. about half the time i miss the 138 and pull at 140. makes for a tender delish pork loin.

as chilerelleno said - dont go over 145.

 

[Hamdrew]

bone in half racks can get about 5hrs on them, boneless halfracks are often done in 2-3hrs for me at ~250

 

[GaryHibbert]

I smoke mine at 250ish to an IT of about 138 to 140 and let it rest for about 10 to 15 mins, to finish. My preferred wood for pork is orange.
Gary

 

[bbqbrett]

When I did mine I injected with a bit of apple juice and vinegar and a light rub. Then smoked with apple wood to 140. Came out great

 

[chilerelleno]

CHOPS, CUTLETS and STEAKS

Green Chile Stuffed Chops
Apple Butter Glaze/Sauce for Pork
Smoked Chops with Apple Butter Glaze
Pork Chops, Smoked/Seared
Sweet and Savory Stuffed Pork Chops
Smoked Seared Savory Pork Chops
Katsu, Japanese Pork Cutlets

LOINS

Frenched Rack of Pork Loin
Herb Crusted Rack of Pork Loin
Porchetta
Punked Porchetta and PBBEs
#1 Garlic and Herb Crusted Pork Loin
#2 Garlic and Herb Crusted Pork Loin
#3 Garlic and Herb Crusted Pork Loin
Savory Stuffed Pork Loin
Sweet-n-Savory Stuffed Pork Loin
Prosciutto and Parmesan Stuffed Pork Loin

 

[Hamdrew]

CHOPS, CUTLETS and STEAKS

Green Chile Stuffed Chops
Apple Butter Glaze/Sauce for Pork
Smoked Chops with Apple Butter Glaze
Pork Chops, Smoked/Seared
Sweet and Savory Stuffed Pork Chops
Smoked Seared Savory Pork Chops
Katsu, Japanese Pork Cutlets

LOINS

Frenched Rack of Pork Loin
Herb Crusted Rack of Pork Loin
Porchetta
Punked Porchetta and PBBEs
#1 Garlic and Herb Crusted Pork Loin
#2 Garlic and Herb Crusted Pork Loin
#3 Garlic and Herb Crusted Pork Loin
Savory Stuffed Pork Loin
Sweet-n-Savory Stuffed Pork Loin
Prosciutto and Parmesan Stuffed Pork Loin

Wish I had that many recipes on hand/pics, LOL. Gonna do some glancing after this; i like chiles too..



Bone-In ~5hrs



This 5lb boneless was about 90-105min

 

[Bearcarver]

Years ago we took them to 160°, because that was at the time the Minimum safe Temp. That was way too dry.
Now 145° is the new Safe Temp Minimum, and there is nothing dry between 145° & 150°.

Bear

 

[Hamdrew]

Years ago we took them to 160°, because that was at the time the Minimum safe Temp. That was way too dry.
Now 145° is the new Safe Temp Minimum, and there is nothing dry between 145° & 150°.

Bear

Most of my older family members thought they hated most pork (other than BBQ ribs, pulled pork, pork steak) their entire life. Lol. I got real lucky!!

 

[thirdeye]

I inject a lite-brine, or a lite-apple brine about 4 to 6 hours before cooking. The ratio is 0.5 gram to 1 gram of salt to 1 ounce of water or juice. The injection amount is 0.5 to 1 ounce per pound.

I use 275° pit temp and they take about 1.5 hours to 2 hours to reach 140° internal. The cook times apply to center cut roasts or full loins because the diameter is somewhat consistent.

 

[daspyknows]

Brine, rub and smoke to 145. Been doing pork loin sandwiches with the last one I made.