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-   -   1st Time Smoking Pork Loin (http://www.bbq-brethren.com/forum/showthread.php?t=155546)

HookedonSmoke 03-07-2013 09:17 AM

1st Time Smoking Pork Loin
 
I have always wanted to try a smoked pork loin. Until now, I have only had it sliced or cubed and fried as a breakfast meat. Looking around online there are many recipes. However, I know this forum has some even better recommendations.

I am not interested in stuffing or butterflying on this first one, I don't think. I think I just want to marinade and/or rub and smoke.

Any suggestions? Thanks in advance!

willkat98 03-07-2013 09:26 AM

http://www.bbq-brethren.com/forum/sh...80&postcount=4

From the roadmap at the top of the forum...

Bludawg 03-07-2013 09:48 AM

I would Brine it and smoke it at 250 until the IT reaches 140 wrap it in foil tight and rest it in a cooler for 1 hr. before slicing.

Ron_L 03-07-2013 09:55 AM

I always brine pork loin or chops. I use 1/2 cup Morton Kosher salt, 1/2 cup brown or turbinado sugar, a couple of tablespoons of soy sauce and a couple of tablespoons of whatever rub I put on the outside.

As far as rub, I use a variety of popular BBQ rubs. My favorite is Plowboys BBQ Yardbird with Simply Marvelous Cherry or Apple a close second. A simple rub of salt, pepper, garlic and poultry seasoning is good, too.

I usually cook pork loin at 325 or so until it is 135 internal then let it rest before slicing. It will be 140 - 145 internal after resting.

But, it you want to cook at a lower temp I would do as Bludawg suggested.

Another option would be to cook it at 225 - 250 until it is 130 internal and then sear on all sides over a hot grill until it is 140 internal, then rest and slice.

BBQ Bandit 03-07-2013 09:58 AM

Porkloin is a delicate meat; when combined with fruitwood and Simply Marvelous Cherry rub yields a popular request.
Smoked whole to 140 to 145* - then rest 10-20 minutes before slicing 1" thick for boneless chops.

Plastic fork tender.

12 whole porkloins... http://www.bbq-brethren.com/forum/sh...d.php?t=145536

daninnewjersey 03-07-2013 09:59 AM

1 Attachment(s)
I usually don't bother with the brine. I just cut into pieces and coat them in rub. Then into my 300 degree UDS with oak. When they get close to done I crank up the heat to make the outside nice and purty....easy peasy....

Pitmaster T 03-07-2013 10:02 AM

This video shows how easy stuffing can be. I am using (not in this video) and uncased chorizo now that i freeze to stiffen and stuff. It bastes the inside with a delectable taste... I also brine a bit. But even w/o brining the grease and flavor from the sausage is incredible.


Pitmaster T 03-07-2013 10:04 AM

walmart has something similar

http://i.walmartimages.com/i/p/00/02...25_180X180.jpg

Ron_L 03-07-2013 10:06 AM

Quote:

Originally Posted by Pitmaster T (Post 2397383)
This video shows how easy stuffing can be. I am using (not in this video) and uncased chorizo now that i freeze to stiffen and stuff. It bastes the inside with a delectable taste... I also brine a bit. But even w/o brining the grease and flavor from the sausage is incredible.

http://youtu.be/Ab636AdLJI8

Sweet or spicy Italian sausage is also great stuffed into a loin.

One note: If you stuff, make sure that you cook the sausage to 165. The sausage helps keep the pork moist so it won't dry out as it would if cooked to 165 without stuffing.


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