1st Time Smoking Pork Loin

HookedonSmoke · 03-07-2013, 09:17 AM

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!

Bill-Chicago · 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

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

Ron_L · 03-07-2013, 10:06 AM

Quote:

Originally Posted by Pitmaster T

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.

03-07-2013, 09:17 AM	#1
HookedonSmoke Knows what a fatty is. Join Date: 10-29-12 Location: Mocksville, NC	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!

03-07-2013, 09:26 AM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	http://www.bbq-brethren.com/forum/sh...80&postcount=4 From the roadmap at the top of the forum... __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
	2 members found this post helpful.

03-07-2013, 09:48 AM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
	1 members found this post helpful.

03-07-2013, 09:55 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "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

03-07-2013, 09:58 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	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 __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-07-2013, 09:59 AM	#6
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	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.... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:45 AM..

03-07-2013, 10:02 AM	#7
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	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. YouTube (Short URL) __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

03-07-2013, 10:04 AM	#8
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	walmart has something similar __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder
	1 members found this post helpful.