First Time Pork Loin

all about the que · 06-06-2013, 09:32 AM

This is my first time trying to smoke a pork loin. I have a 4.5 lb pork loin ready to cook this weekend. I have no idea what temp or time to cook it at. I have my rub picked out. Any tips out there? Should I wrap it half way through? Any suggestions would be appreciated.

code3rrt · 06-06-2013, 09:40 AM

Pork loins don't take very long. I cook mine at 325-350, usually with a little cherry or apple wood for smoke. Cook to an IT of 135 pull and rest for 10-20 minutes and you are ready to go. I'm thinking cook time at that temp is somewhere around an hour to an hour and a half, just guessing at that though as I've never actually timed it.

KC

daninnewjersey · 06-06-2013, 09:45 AM

I usually cook at the same temp as code3. Try cutting into a couple pieces so you get more end cuts

No brine or wrap necessary, either....

Ron_L · 06-06-2013, 09:54 AM

Check to see if the meat has been enhanced (injected with a saline solution). If so, cook as above. if not, I would brine it to enhance the moisture. I use 1/2 cup Morton Kosher Salt, 1/2 cup brown sugar, 1/4 cup soy saue and some of whatever rub I use on the loin mixed in a gallon of water. You don't really need a gallon for a 4 lb. loin so cut it all in half. Brine for an hour per pound, rinse and dry and let it equalize in the fridge for another hour per pound.

for rub, salt, pepper, granulated garlic and granulated onion are good. Some herbs, like a poultry seasoning mix, are also a nice addition. For store bought rubs I use Plowboy BBQ's Yardbird a lot.

BTW, I cook loins at 275 until they hit 135-140 internal, rest and slice.

wrenfro12 · 06-06-2013, 12:39 PM

If you pull from a 275 smoker at 135-140....How much carry over will there be? and do these same temps apply when cooking a smaller tender loin?

letdasmokeroll · 06-06-2013, 03:43 PM

A great way i found is cut a few medallions the width of a strip of bacon then wrap with the bacon use a few tooth pics to hold it in place smoke for about 1-1.5 hours at 225-250 then wrap with a little butter and just a hint of BBQ sauce put back on smoker for 1 hour flip half way thru .....they are awesome just my 2 cents

06-06-2013, 09:32 AM	#1
all about the que Is lookin for wood to cook with. Join Date: 03-27-13 Location: Pleasant Plains, Arkansas	First Time Pork Loin This is my first time trying to smoke a pork loin. I have a 4.5 lb pork loin ready to cook this weekend. I have no idea what temp or time to cook it at. I have my rub picked out. Any tips out there? Should I wrap it half way through? Any suggestions would be appreciated.

06-06-2013, 09:40 AM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Pork loins don't take very long. I cook mine at 325-350, usually with a little cherry or apple wood for smoke. Cook to an IT of 135 pull and rest for 10-20 minutes and you are ready to go. I'm thinking cook time at that temp is somewhere around an hour to an hour and a half, just guessing at that though as I've never actually timed it. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

06-06-2013, 09:45 AM	#3
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	I usually cook at the same temp as code3. Try cutting into a couple pieces so you get more end cuts No brine or wrap necessary, either.... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:46 AM..

06-06-2013, 09:54 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Check to see if the meat has been enhanced (injected with a saline solution). If so, cook as above. if not, I would brine it to enhance the moisture. I use 1/2 cup Morton Kosher Salt, 1/2 cup brown sugar, 1/4 cup soy saue and some of whatever rub I use on the loin mixed in a gallon of water. You don't really need a gallon for a 4 lb. loin so cut it all in half. Brine for an hour per pound, rinse and dry and let it equalize in the fridge for another hour per pound. for rub, salt, pepper, granulated garlic and granulated onion are good. Some herbs, like a poultry seasoning mix, are also a nice addition. For store bought rubs I use Plowboy BBQ's Yardbird a lot. BTW, I cook loins at 275 until they hit 135-140 internal, rest and slice. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-06-2013, 12:39 PM	#5
wrenfro12 Full Fledged Farker Join Date: 09-25-12 Location: Woodstock, Ga	If you pull from a 275 smoker at 135-140....How much carry over will there be? and do these same temps apply when cooking a smaller tender loin? __________________ Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com

06-06-2013, 03:43 PM	#6
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	A great way i found is cut a few medallions the width of a strip of bacon then wrap with the bacon use a few tooth pics to hold it in place smoke for about 1-1.5 hours at 225-250 then wrap with a little butter and just a hint of BBQ sauce put back on smoker for 1 hour flip half way thru .....they are awesome just my 2 cents