Pork Loin Recipe Please...

darita · 05-18-2018, 06:05 PM

Never have done one, but I sure have had some nice loin chops, so I figured a pork loin would be good as well. Pointers would be appreciated. Thanks!

IamMadMan · 05-18-2018, 07:35 PM

I prefer to do my loins hot and fast.....

So many options;
Mojo Cirollo Pork
Lechon-Asado
Kassler Rippchen
Italian Style Pork Loin
Stuffed Loin

LYU370 · 05-18-2018, 07:37 PM

Brine it, use your favorite rub, smoke to IT of 145.

darita · 05-18-2018, 07:51 PM

Quote:

Originally Posted by LYU370

Brine it, use your favorite rub, smoke to IT of 145.

Low-slow or hot-fast? Which keeps them more juicy?

Ron_L · 05-18-2018, 08:13 PM

Either way, just don’t go past 145 internal. If you choose low, take it off at 140 and rest, if you choose hot, take it off at 135 and rest.

thirdeye · 05-18-2018, 08:29 PM

I inject with apple juice that has a little canning salt added maybe 4 hours before smoking, then add layer 1 of seasoning. Right before cooking I touch up the seasoning. My preferred pit temp is 275° and I pull them at 140°-145°. Cook time is right around 2.5 hours. The photo above is the rib end of the loin which has a second muscle group with more myoglobin, and a slightly higher fat ratio. This photo is from the sirloin end.

mchar69 · 05-18-2018, 08:38 PM

Quote:

I prefer to do my loins hot and fast.....

Burntish on the outside, rare in the middle.

Chops - really hot and fast and Off... 136 loins same.
I like juicy meat.

mchar69 · 05-18-2018, 08:40 PM

Thirdeye, awesome cook! The Juices!!

medic92 · 05-18-2018, 09:12 PM

I like using John Henry's Pecan rub and smoke them at 275 to 135 degrees, then sear them over the flame.

KevinJ · 05-18-2018, 09:43 PM

I cook a lot of Pork Loins, love to hang them in my Drum, like to season them with BPS Little Louie's seasoned garlic salt w/pepper, cook them at 350 with a chunk of Pecan for a light smoke and pull when the IT hits 140, the IT will climb to 145 while resting.

I usually cook a half or whole about once a month.

TravelingJ · 05-18-2018, 11:52 PM

I cook a half a loin a week for the pups, but never season those. Some good ideas in here, I might just have to cook one for us.

LloydQ · 05-19-2018, 07:08 AM

I prefer them grilled then glazed rather than smoked, but either way, don't overcook!

farmer-fred · 05-19-2018, 07:30 AM

I like loin cooked on a rotisserie over charcoal. Biggest thing is do not overcook. I do want to try hang one in my Trail Embers Smoker. The ones I have seen done in a WSM or UDS look great also. I have also done them in the Weber kettle indirect in a foil pan with a grate in the bottom and baste with apple juice and the drippings.

Cook · 05-19-2018, 08:29 AM

Some smart guys on this thread! I like the 135-145 range...I try to go to 140.

Brine is great with loins...basic recipe of 1gal water, 1 cup salt, 1 cup sugar, anything else you want to season with. Combine all ingredients with 1/2 gallon of water & bring to boil. Add ice to cool, then bring the water level up to 1 gallon with additional cold water. Brine 4-6 hours...overnight is ok.

Love the pics on this thread. Ribeye chops are awesome.

sudsandswine · 05-19-2018, 10:23 AM

I was actually thinking about picking up a bone in pork loin this weekend and cooking it on my Shirley. Those pics look great, think I'll have to do it now.

05-18-2018, 06:05 PM	#1
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Pork Loin Recipe Please... Never have done one, but I sure have had some nice loin chops, so I figured a pork loin would be good as well. Pointers would be appreciated. Thanks! __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

05-18-2018, 07:37 PM	#3
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Brine it, use your favorite rub, smoke to IT of 145. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

05-18-2018, 08:13 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Either way, just don’t go past 145 internal. If you choose low, take it off at 140 and rest, if you choose hot, take it off at 135 and rest. __________________ "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

05-18-2018, 08:29 PM	#6
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I inject with apple juice that has a little canning salt added maybe 4 hours before smoking, then add layer 1 of seasoning. Right before cooking I touch up the seasoning. My preferred pit temp is 275° and I pull them at 140°-145°. Cook time is right around 2.5 hours. The photo above is the rib end of the loin which has a second muscle group with more myoglobin, and a slightly higher fat ratio. This photo is from the sirloin end. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

05-18-2018, 09:12 PM	#9
medic92 is one Smokin' Farker Join Date: 02-24-16 Location: Mount Sterling, IL Name/Nickname : Kevin	I like using John Henry's Pecan rub and smoke them at 275 to 135 degrees, then sear them over the flame. __________________ Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle

05-18-2018, 07:35 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I prefer to do my loins hot and fast..... So many options; Mojo Cirollo Pork Lechon-Asado Kassler Rippchen Italian Style Pork Loin Stuffed Loin

05-18-2018, 08:40 PM	#8
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Thirdeye, awesome cook! The Juices!!

05-18-2018, 09:43 PM	#10
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	I cook a lot of Pork Loins, love to hang them in my Drum, like to season them with BPS Little Louie's seasoned garlic salt w/pepper, cook them at 350 with a chunk of Pecan for a light smoke and pull when the IT hits 140, the IT will climb to 145 while resting. I usually cook a half or whole about once a month. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

05-18-2018, 11:52 PM	#11
TravelingJ is Blowin Smoke! Join Date: 09-07-12 Location: Independence, MO Name/Nickname : Justin	I cook a half a loin a week for the pups, but never season those. Some good ideas in here, I might just have to cook one for us.

05-19-2018, 07:08 AM	#12
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	I prefer them grilled then glazed rather than smoked, but either way, don't overcook!

05-19-2018, 07:30 AM	#13
farmer-fred Full Fledged Farker Join Date: 07-03-14 Location: Defiance, Ohio Name/Nickname : Tom	I like loin cooked on a rotisserie over charcoal. Biggest thing is do not overcook. I do want to try hang one in my Trail Embers Smoker. The ones I have seen done in a WSM or UDS look great also. I have also done them in the Weber kettle indirect in a foil pan with a grate in the bottom and baste with apple juice and the drippings. __________________ Weber Performer Premium Copper with Vortex Cone & Onlyfire stainless rotisserie ring, Weber Smokey Joe, Trail Embers Triple Function Smoker with Hunsaker Vortex Fire Basket, Kitchen Aid Stainless Gasser, Q-Master Senior Temp Controller, Inkbird IRF-2S Digital Thermometer. Little Griddle GQ230 100% Stainless Steel griddle attachment, Pellet Pro 1190 Pellet Grill With searing station.

05-19-2018, 08:29 AM	#14
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Some smart guys on this thread! I like the 135-145 range...I try to go to 140. Brine is great with loins...basic recipe of 1gal water, 1 cup salt, 1 cup sugar, anything else you want to season with. Combine all ingredients with 1/2 gallon of water & bring to boil. Add ice to cool, then bring the water level up to 1 gallon with additional cold water. Brine 4-6 hours...overnight is ok. Love the pics on this thread. Ribeye chops are awesome. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

05-19-2018, 10:23 AM	#15
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I was actually thinking about picking up a bone in pork loin this weekend and cooking it on my Shirley. Those pics look great, think I'll have to do it now. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)