Smoking Pork Loin???

[Smoky Kurt]

I just had a friend (Facebook) tell me pork loin is not meant to be smoked. He said it is not fatty enough and would be tough and dry. He was a competition BBQ guy.

I've been smoking pork loin for years. This was news to me!

 

[JLeonard]

I've done it also. Love to butterfly them and stuff with cheese and etc and roll em. Never had any trouble.
Jim

 

[2Mac]

Try @disco recipe for apple sausage stuffed pork tenderloin. I’m smoking one on Sunday. They are the best.

 

[thirdeye]

I didn't get the memo on that.

 

[chilerelleno]

Your Facebook friend isn't a BBQ chef of any kind, except the full of sh!t kind!

Some of my smoked Pork Loins, all tender, juicy and delicious.

LOINS

Frenched Rack of Pork Loin
Herb Crusted Rack of Pork Loin
Porchetta
Punked Porchetta and PBBEs
#1 Garlic and Herb Crusted Pork Loin
#2 Garlic and Herb Crusted Pork Loin
#3 Garlic and Herb Crusted Pork Loin
Savory Stuffed Pork Loin
Sweet-n-Savory Stuffed Pork Loin
Prosciutto and Parmesan Stuffed Pork Loin

 

[JLeonard]

@Smoky Kurt Book mark Chile above post. A list you cant go wrong on!
Jim

 

[Gecko10]

I smoke one a couple of times a month. I glaze them with an apricot/chili sause glaze.

 

[Gonna Smoke]

I just had a friend (Facebook) tell me pork loin is not meant to be smoked. He said it is not fatty enough and would be tough and dry. He was a competition BBQ guy.

I've been smoking pork loin for years. This was news to me!

Tell your friend that he's not using the right size Jean Bardou's....

 

[DRKsmoking]

Thats funny , i better change my smokin list for tomorrow, as i am doing 2 loins. 1 is Chili's " Sweet and Savory Stuffed Pork Loin " and still deciding on the other
David

 

[bbqbrett]

Well, we know your "friend" is wrong.

 

[mfatty500]

If it mooed, oinked, swam, or clucked, it can be smoked

 

[kruizer]

If it is smoked to a temp of 140 it is fine and very tasty too.

 

[Smoky Kurt]

Thanks for all the replies. I really don't know what he was talkin' about tenderloin is a staple on smokers around here.

 

[Topwater Guy]

I, put a pan of water in the smoker, smoke tube and the loin was perfect.....Moist and tender inside.

 

[TNJAKE]

Just don't over cook it and you'll be fine. Bacon never hurts

 

[MJB05615]

Agree with all above. We smoke 2-3 Loins a month, year round. Always comes out moist and tender. I find it one of the easier cuts to prepare. Always cooks evenly too.

 

[DRKsmoking]

Some of my smoked Pork Loins, all tender, juicy and delicious.

Hope i'm not wasting my time , because i was going to smoke them tomorrow ...LOL

Thanks for the like Chile for the like
I just finished stuffing and rolling the loins, all tied up and in the fridge until tomorrow. Not as good as your filleting job, but not bad for the first time.
Stuffing is very tasty, make glaze tomorrow
David

 

[Smoky Kurt]

Not a very good photo, but the loin came out great! I used Applewood at 225 degrees for about 2.5 hours. Internal temp was 145. Great!

 

[MJB05615]

Looks delicious, juicy and perfectly cooked, Kurt. I hope you sent a pic to your friend.

 

[bigfurmn]

That looks darn tasty to me. Didnt someone do a Cuban stuffed pork loin not too long ago? Still wanting to try that too.