Resting a Pork Loin Question

[FoxmanNC]

I am smoking a Pork Loin for family Sunday lunch and plan to get up early for the cook because we have church at 9, will be back by 10:30-10:45 and lunch will be around 12:30. So, if I smoke the loin and pull it by 8:00-45ish, what is the best way to ensure it is warm and moist for lunch? Would I pull it and tent it at around 130-135 degrees to get to temp, then wrap it in butcher paper and place it in a cooler? What are the best options?

As an aside, I plan to use Chef JJ's Apple Pork Brine and Apple Pork Topper recipe for this cook.

 

[normanaj]

I would pull it at or around 135.Wrap in foil then in a couple towels and then into a cooler for a nice rest.It'll be plenty hot at 12:30.

Pork loin is my go-to for a lot of occasions where I'm bringing food and the above has been what I do everytime.

 

[forktender]

I'd pull it at 130* wrap tightly in plastic wrap then foil, drop it into a foil pan, and put it in a cooler covered with a few towels. It will come up in temp in the cooler. The plastic wrap and foil will hold in the moisture, so it will stay super moist and tender. I do P. Loin like this often as I love P.L. & PTL sandwiches, both hot and cold with the leftovers. When you cut off the plastic wrap do it over a bowl to save the juices to add to the sliced T.L. or for sandwiches, I like to cut a sourdough hard roll then dip the bread into the pork juice. YUM!!!

It will be great.
Dan.

 

[mcokevin]

I’ve never smoked a pork loin, will be curious how this turns out. In for the ride!

 

[JLinza]

I second the foil wrap and a clean towel or blanket. That will keep it warm for awhile.

 

[FoxmanNC]

I’ve never smoked a pork loin, will be curious how this turns out. In for the ride!

The loin turned out phenomenal and was a big hit with the fam. I pulled it at 134, wrapped in plastic wrap and foil, had towels under and on top of it in a cooler, and it was plenty warm when I opened it up at lunch. I used Chef JJ's brine and topping suggestions for Pork loin. I brined it for about 36 hours, rinsed, and put some Meat Church Voodoo rub on it. Very good recipe. Thank you, everyone, for your input. And I smoked it using apple wood since Cheff JJ's recipe was all about apples.

 

[mcokevin]

That looks phenomenal, going to need to try that some time!

About how long did it take to reach 134? Guessing not much more than 90 minutes, if even that?

 

[FoxmanNC]

That looks phenomenal, going to need to try that some time!

About how long did it take to reach 134? Guessing not much more than 90 minutes, if even that?

Almost exactly 3 hours at an average temp of 250. Cheff JJ says in his recipe that depending on the thickness of the loin, it will take between 3-6 hours. This loin was huge lengthwise, but not overly thick.

 

[mcokevin]

Almost exactly 3 hours at an average temp of 250. Cheff JJ says in his recipe that depending on the thickness of the loin, it will take between 3-6 hours. This loin was huge lengthwise, but not overly thick.

Wow, more than I would've thought - thanks!

 

[fxsales1959]

I usually buy the twin pack of loins that are skinnier. they only take about 1.5 hours to 145-150.
this week Winn dixie has the fat one for $.99/lb on the weekend sale.
I'm with the others. if it's a fat one wrap it tight and put in small cooler and tuff with n old towel. it should stay warm and moist.

 

[forktender]

View attachment 719326
The loin turned out phenomenal and was a big hit with the fam. I pulled it at 134, wrapped in plastic wrap and foil, had towels under and on top of it in a cooler, and it was plenty warm when I opened it up at lunch. I used Chef JJ's brine and topping suggestions for Pork loin. I brined it for about 36 hours, rinsed, and put some Meat Church Voodoo rub on it. Very good recipe. Thank you, everyone, for your input. And I smoked it using apple wood since Cheff JJ's recipe was all about apples.

I knew it was going to be great, like I said I do them often. I mainly used S&P, garlic power, lime juice and Ancho chili powder on them seeing that I love anything Mexican food. The leftovers make great Tacos, Burritos and Tortas.


I'm glad it worked out for you.
If your wife, kids and guests
liked it, you're the man!!!