Smoking pork loins

[alan mcfadden]

Biggest reason wife let me get a smoker is her daughter is getting married towards end of july...She let me get the char-broil 725" Deluxe Digital electric smoker...She has got 5 pork loins she wants to smoke....How would I go about smoking them so they are tender....We will be making sandwiches.What would be a good kind of wood chips to use and at what temperature?

 

[daveomak]

This is a good recipe... cook the loin to 145 IT ... Slice thin... Pork loin has little flavor and it needs all the help you can give it...
http://store.theingredientstore.com/amesphos.aspx


https://www.smokingmeatforums.com/threads/pork-loin-canadian-bacon-my-way-money.242305/

 

[gmc2003]

If you use the search function. You'll see a ton of loin posts. Some stuffed some unstuffed. I like to smoke mine to 142ish and let the carryover bring it up to 145. Use a good rub, sauce or even a bacon wrap of some type.

Chris

 

[SmokinAl]

Well as Chris says, there are a ton of loin threads on here.
But the reality is the biggest problem with a loin is overcooking it.
I smoke mine in a pan with chicken broth, but very few guys do that.
I think it keeps the loin very juicy & the pan juice makes a wonderful AuJus.
If you are smoking it at 225 then do as Chris says pull it out early, he says 142, I pull mine at 138-140.
According to the USDA the safe temp for pork is 145, and mine will get there in about 20 minutes sitting on the counter with a foil cover. They are always very juicy & tender.
https://www.smokingmeatforums.com/threads/pork-loin-tender-juicy-steps-q-view.244199/
Maybe this thread will give you some ideas.
Al

 

[tallbm]

I second Al on the notion that pork loin overcooking is a huge problem.
I grill a bonless butterfly pork loin chip that will rival a steak (no joke), but the KEY to my chops are to cook to 145F and pull them.
I have yet to tackle smoking a pork loin but the more I think about it I will brine for sure. Then I may cut into 2 inch chips and smoke or just smoke a large chunk to 145F and pull. I have cooked plenty of pork loin in my life so maybe it's time I smoke one.

Having cooked pork loin in may different ways I am pretty confident that my brine and smoke will work fine the same way a brine and smoke on boneless skinless chicken breast works out amazingly :)

Be sure to do some practice runs and then land on what works best :)

I hope this gives some food for thought :)

 

[forvols]

I have smoked a lot of pork loins. I usually just put on a rub, use apple/hick wood for smoke run smoker at 225-250. Take it IT145ish. Pull cover in a lug and let rest and into the fridge next day I vac seal chunks. Don't slice until you are ready to use it. We like it sliced thin on samiches and cut thinker for a boneless smoked pork chop. Samich -- thin sliced pork, thin sliced onion and mayo or bbq sauce, also great with some wilted greens like spinach, mustard, kale and a pickle or 2. To reheat I slice the thickness I want (thin samich/thicker a chop) I put in a container sprinkle some water on it and put a lid on and into the microwave. Keeps it moist. You can dryout a pork loin real quick either through initial cook or reheating. I just did up 3- 9lbers and used this process. Great for pull out a chunk thaw and ready to go.

 

[alan mcfadden]

What if we shred it for pork sandwiches..its for a wedding with possibly 200 people

 

[wbf610]

What if we shred it for pork sandwiches..its for a wedding with possibly 200 people

For shredded, I’d look at pork shoulders/butts. They are a lot more forgiving to cook, and easier for that many people. You could do them well in advance, freeze, and they re-heat well.

 

[TomKnollRFV]

What if we shred it for pork sandwiches..its for a wedding with possibly 200 people

You are going a very expensive route to make shredded pork. You are much better with pork butt, though I'm guessing you already have the Loins. I can't suggest treating it like pork butt, but some one else might be able to tell ya how to use it for pulled pork. Other wise it is wonderful smoked to 145 and well seasoned.

 

[tallbm]

For shredded, I’d look at pork shoulders/butts. They are a lot more forgiving to cook, and easier for that many people. You could do them well in advance, freeze, and they re-heat well.

I believe I read somewhere that pork loin meat (not fat and meat) is leaner than chicken breast (not skin and chicken breast)!

With the pork loin being that lean and wanting to dry out very easily (due to no fat) I think you would get a very very poor shredded/pulled pork type of consistency from it if you could get it at all.

The idea behind shredded/pulled meat items is that they get tender and fall apart when they are over 190F and the collagen starts to break down. Your pork butt, brisket, chucks, etc. have plenty of fat and collagen in them to break down and get tender and juicy to be able to be pulled when they hit an Internal Temp (IT) of like 205F+

I don't believe your pork loin is built the same way as those other cuts due to it's leanness.
Of course you can shred anything, but shredded vs shredded and good are two different things :)
Unless my understanding is waaaaay off, I think you will have a very hard time trying to get a GOOD shredded pork loin product due to the way that it is built and the way that it behaves.

Now there is absolutely nothing wrong smoking the pork loin and hand slicing thin. Pork loin is very often served hand sliced with sauces, gravy, fruit chutney, etc. etc. People can shred their slices apart on their plate as they see fit, plus pork loin is so tender you can simply cut it with a fork, if not overcooked and made tough :)

I hope this info helps :)

 

[alan mcfadden]

For shredded, I’d look at pork shoulders/butts. They are a lot more forgiving to cook, and easier for that many people. You could do them well in advance, freeze, and they re-heat well.

We got 5 pork loins on sale for 1.49 a lb

 

[bluewhisper]

Good advice in the posts above. Since you have several pieces to work with, consider doing them in different flavor combinations. Loin is not good for pulling but good for slicing, or dice it into something like beans, or mac and cheese.

Since you have some time, you should try smoking one or two of the loins in advance so you learn your rig.

 

[wbf610]

We got 5 pork loins on sale for 1.49 a lb

I don’t think that’ll be enough for 200 people.