• 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.

pork loin

smoky

Newbie
13
10
Joined Jan 11, 2006
Found a sale on whole pork loins so I bought one. Half went into the smoker and half got vacume sealed and frozen. I have never smoked a loin before. Should I wait until it is almost done and wrap it in foil with apple juice? Will it be fine to just smoke it until it is 190 degrees? I like all the info I get from this site and it is very helpful to hear everyone's success stories. I think it makes us all better with the smoke. :D
 

gypc

Meat Mopper
OTBS Member
257
10
Joined Jul 4, 2006
Loins are tricky.............probably the best way is to seek out the Dutch's recipe.

I did one to 200o but it was fat enough to do it. Here's the Link

If ya don't do'm right, they'll fall apart but will be dry.
 

jminion

Meat Mopper
OTBS Member
240
10
Joined Apr 5, 2006
I like doing loin hot and fast to an internal of 140 to 145.
 

bwsmith_2000

Master of the Pit
OTBS Member
1,350
13
Joined Jul 9, 2005
Smoky,
Go into the search mode with the button in the lower left of this site and search for Dutch's stuffed pork loin recipe. I'll guarantee you will be a hit and the smoke isn't difficult. Tell you what...... follow the recipe and if it isn't the best you ever had, let me know and I'll eat it myself.
 

Latest posts

Hot Threads

Top Bottom

AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks