Smokin' Pork Loin........A Bit Dry????

[wingnut720]

While at Costco the other day, grabbing a couple of pork bellies to make bacon, I picked up a beautiful 9lb pork loin with the intention of smoking it using Malcolm Reed's "best pulled pork" recipe. I have had great results with butts...so why not loin. I cut it in 3-3lb pieces and injected each using his recipe. Marinated overnight and put them on my MES. Smoked to 165....wrapped...continued to 200. Beautiful bark...beautiful, flavorful meat...but pretty dry I must say. I know part of the problem is lack of fat found in the butt. Is there anything else that would help (temp/time wise).....or do you simply forget about trying to smoke a loin like a butt? Appreciate any help for this "newbie".....Thanks!!!

 

[okie sawbones]

I only smoke pork loin to 145F, then serve it sliced.

Pork Loin with Lemon Pepper and Caper Sauce

• 1 center cut pork loin
• Olive oil
• Kosher salt
• Lemon pepper

Caper Sauce

• 1 cup mayonnaise
• ¼ cup diced capers
• 5 cloves roasted garlic
• 2 Tbs. lemon juice
• 1 Tbs. fresh dill, or ½ Tbs. dried dill
• S&P to taste

• Heat smoker to 250F
• Rub loin with olive oil
• Sprinkle with Kosher salt
• Shake on a generous amount of lemon pepper
• Add loin to smoker and cook to an internal temp of 140-145F, about 2.5 hours
• Let rest for 10-15 minutes
• While loin is cooking, mix together caper sauce – you can blend together in a blender, adding capers last and pulsing only a few times

Serve loin with sauce on the side. Side dishes include sweet potatoes, fried squash, green beans, creamed spinach, cheesy corn with chili, and scalloped potatoes.

 

[slavikborisov]

I wouldn’t smoke a lion like a butt … 145-150F and pull it other wise ull have dried pork chops… not every cut of meat can be cooked the same…. kind of like if you were to cook a brisket to 160F and then eat it…. Intermuscular collagen and connective tissue and fat content/marbling play a huge role

 

[JLeonard]

Loin is very lean. 145 degree IT will be perfect. Wrap it in bacon it will be even better!

Jim

 

[wingnut720]

I only smoke pork loin to 145F, then serve it sliced.

Pork Loin with Lemon Pepper and Caper Sauce

• 1 center cut pork loin
• Olive oil
• Kosher salt
• Lemon pepper

Caper Sauce

• 1 cup mayonnaise
• ¼ cup diced capers
• 5 cloves roasted garlic
• 2 Tbs. lemon juice
• 1 Tbs. fresh dill, or ½ Tbs. dried dill
• S&P to taste

• Heat smoker to 250F
• Rub loin with olive oil
• Sprinkle with Kosher salt
• Shake on a generous amount of lemon pepper
• Add loin to smoker and cook to an internal temp of 140-145F, about 2.5 hours
• Let rest for 10-15 minutes
• While loin is cooking, mix together caper sauce – you can blend together in a blender, adding capers last and pulsing only a few times

Serve loin with sauce on the side. Side dishes include sweet potatoes, fried squash, green beans, creamed spinach, cheesy corn with chili, and scalloped potatoes.

Thanks so very much!!! That recipe of yours sounds DELICIOUS!!! Can't wait to try it!!!

 

[wingnut720]

I wouldn’t smoke a lion like a butt … 145-150F and pull it other wise ull have dried pork chops… not every cut of meat can be cooked the same…. kind of like if you were to cook a brisket to 160F and then eat it…. Intermuscular collagen and connective tissue and fat content/marbling play a huge role

Thanks!!

 

[wingnut720]

Loin is very lean. 145 degree IT will be perfect. Wrap it in bacon it will be even better!

Jim

Thanks so much Jim!!!

 

[crankybuzzard]

All of the above have you covered. Try doing a butterflied and stuffed loin

 

[chopsaw]

Here's one way I do them . You may or may not be interested , but you can adjust to what you like .

Roast Pork sandwich

Bought a whole loin the other day , because the price was good . Cut it into 4 sections about 3 lbs. each . Put one in Pop's brine with maple extract . Two sections to be determind , and used one for a " Philly style " pork sandwich . Made an injection of unsalted Veg stock , Minor's garlic...

www.smokingmeatforums.com

 

[chopsaw]

Here's another ,

Schnitzel ( Double cut loin chops )

@bill ace 350 inspired me when I saw his German themed pork plate the other day . Still has my mouth watering . I had a whole boneless pork loin that I needed to do something with . I cut a 3 pound hunk out and got it cured up to go into a Umai bag in a couple weeks . Then double cut some chops...

www.smokingmeatforums.com

 

[zwiller]

I am with chopsaw , in addition to pulling lower, brining/injecting a MUST for loin IMO. Loin is as lean or leaner than turkey.

 

[chilerelleno]

Yep, don't go a lick over 145° IT.
I go to 140° and then let it carry over and rise to 145° on its own.

Also, I wet brine all my loins, even if I can only get 6 hours.
Keeps them moist and juicy.

 

[crankybuzzard]

Here's a link to a stuffed one I did a bazillion years ago...

Stuffed pork loin

I had a BIG pork loin in the frig that I was going to make into Thai jerky and mini hams, but the bride had a different plan. She informed me that she wanted pork chops for breakfast and stuffed pork loin for supper! So, I stuffed a pork loin... Butterflied the loin, which is a PITA for me...

www.smokingmeatforums.com

 

[schlotz]

Rotisserie Smoked Pork Loin

Rotisserie Smoked Pork Loin Roast What makes this so good is the flour capturing all the drippings and turning the outside into delicious gold. We go heavy on the lemon pepper. Brine Option: 6 cups water 1/2 cup of kosher or pickling salt 1/2 cup dark brown sugar 2 bay leaves 1 handfull of...

www.smokingmeatforums.com

Try this as an alternative.

 

[pineywoods]

As has been said a loin doesn't have the fat content to take up to pulling temps without being dry. Also as was said try stuffing one type "stuffed pork loin" in the search bar on the upper right of the page and hopefully you'll get lots of threads pulled up with some great ideas because there have been some very good ones posted in the past. The bacon wrap isn't half bad either

 

[gmc2003]

I go to 140° and then let it carry over and rise to 145° on its own.

This right here is your answer.

Chris

 

[wingnut720]

Here's one way I do them . You may or may not be interested , but you can adjust to what you like .

Roast Pork sandwich

Bought a whole loin the other day , because the price was good . Cut it into 4 sections about 3 lbs. each . Put one in Pop's brine with maple extract . Two sections to be determind , and used one for a " Philly style " pork sandwich . Made an injection of unsalted Veg stock , Minor's garlic...

www.smokingmeatforums.com

Dang Chopsaw...got me droolin'...

 

[DougE]

Echo what has been said. 145° is where you want to stop on loin. It's too lean to take it to higher temps like you would with butt, and doesn't need to be taken that high to break down connective tissue as with butt.

 

[wingnut720]

Thanks everyone!! I appreciate the input. I guess if I'm going to do pulled pork for BBQ, I'll simply stick with butts. I'll try some of these other recipes for loin in the future. Again...many thanks!!!