Pork top loin

[smokinmilkman]

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• smokinmilkman
• Aug 28, 2016

I'm gonna be smoking this bacon wrapped and Bilbo rub with a bourbon Apple juice injection on a barrel smoker. Any suggestions on wood type ? Temp ? Etc

 

[porkerbbq]

I'd shoot for 230-240* and hickory 

 

[dirtsailor2003]

Apple, cherry, peach, alder are all good choices for pork.

Loins cook quick some prefer a lower temp in the pit to maximize time in the smoke. 200-225.

Do not over cook the loin. You will want to pull the loin when the IT hits 140-145. Foil and let it rest a good 30-45 minutes before slicing. This will insure that you have a nice moist cut. Yes the meat will have a slight pinkness to it. This is due to the smoke and the fact that people have over cooked pork for years. 145 is the safe temp for pork as recommended by the USDA.

 

[smokinmilkman]

Yeah using apple and cherry wood and running at 225 and going to wrap at 145

 

[smokinmilkman]

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• smokinmilkman
• Aug 28, 2016

Came out awesome!

 

[SmokinAl]

Looks delicious!

Nice job!

Al