Smoking a Whole Pork Loin Today...

Discussion in 'Pork' started by tbonejack, Jul 30, 2016.

  1. tbonejack

    tbonejack Fire Starter

    I'll be smoking a whole pork loin today.

    I bought the loin at Costco yesterday ($18.59).  I made some fresh rub this morning, cut the loin into 3 pieces, applied a light coat of yellow mustard, and coated the loin pieces with rub.  And I put them back in the refrigerator where they'll stay for 6-7 hours.

    I'll be using my WSM with Kingsford charcoal and cherry wood chunks.  And I'll be applying a homemade cherry-bourbon sauce at about the mid-point of the cook, and towards the end as well.  I'll be shooting for an internal temperature of 145 degrees.

    I'll start up the smoker at about 1:30 this afternoon.  I'll give updates as I go along.


     
    Last edited: Jul 30, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Solid plan, should be tasty!
     
  3. tbonejack

    tbonejack Fire Starter

    Well, I've been delayed due to a storm. But it'll pass, and I've got all night...
     
    Last edited: Jul 30, 2016
  4. tbonejack

    tbonejack Fire Starter

    I finally got started at about 3:30 (there's one piece on the bottom rack).


     
    Last edited: Jul 30, 2016
  5. tbonejack

    tbonejack Fire Starter

    The WSM is holding temperature very steady at 227-233.  I've got my ThermaQ set to alarm when the grate temperature falls out of the range [225, 235], and the alarm hasn't gone off yet.

    The internal temperature of the pork loin is 103 degrees after only 45 minutes on the smoker.  This may be a shorter cook than I thought.

    I'll be basting with the cherry-bourbon sauce at internal temperature 110 degrees, and again 20 minutes later.
     
  6. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks and sounds great T-bone. Love to see some money shots!
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    [​IMG]
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Let's see the tasty pork! :biggrin:
     
  9. tbonejack

    tbonejack Fire Starter

    Well, I took the pork loin off the smoker at an internal temperature of 145 (verified by a ThermanQ probe).  And I independently verified 145 with a Thermapen MK4.  After only 2 hours of smoking at 225-235.

    I wrapped them in foil, and will remove them and serve in 30 minutes.

    This is fun.  A lot of fun.

     
    Last edited: Jul 30, 2016
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks great,be back for the money shot!
     
  11. tbonejack

    tbonejack Fire Starter

    They're due to come out of the foil in 5 minutes.  I'll slice and post a pic thereafter.
     
  12. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    C'mon c'mon..!
     
  13. tbonejack

    tbonejack Fire Starter

    OK, so I removed them from the foil and my son sliced them.  And I had a small bite, and it has a wonderful taste.  But I'm probably biased.

    Seriously, it has a very nice bark, it's tender and juicy, and has a wonderful taste.  We're all happy here.

     
  14. b-one

    b-one Smoking Guru OTBS Member

    Let's see a slice! Slice!slice!slice!:biggrin:
     
  15. tbonejack

    tbonejack Fire Starter

    Here's a few:

     
    pit 4 brains likes this.
  16. b-one

    b-one Smoking Guru OTBS Member

    That's what I'm talking about! Looks great!:drool
     
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks really good. How long did you rest them? I've only made canadian bacon with whole loins, never smoked one for chops.
     
  18. tbonejack

    tbonejack Fire Starter

    I rested them for 45 minutes in foil inside a cooler.
     
  19. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nicely done!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job!

    That's for sure a perfectly cooked loin!!

    Al
     

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