Pork Loin (Roast)

RevRuss · Aug 19, 2007

I am helping cater a wedding (not officiating, yeah!) and the bride wants pork loin (not bbq).

I'm probably going to smoke anyway. Couple of questions:

(1) should I just let wife bake the pork loin and not be obsessive.

(2) if I smoke, should I rub (I use a variation of magic dust)

(3) should I serve with side of "vinegar sauce" for those who expect more

jgh1204 · Aug 19, 2007

You can smoke it with no problem. Use a fruitwood or something else light.

I would take it to 135-140 otherwise it will dry out.

By all means rub. You should probably trim the excess surface fat.

As for the vinegar sauce, you are on your own there. Don't like the stuff myself.

Larry Wolfe · Aug 19, 2007

If you must smoke brine the loin, or just grill indirect @ 325* until you hit 130-135 as stated above! You're gonna have some carry over heat which will continue cooking a couple degrees! Good luck!

Plowboy · Aug 19, 2007

jgh1204 said:
You can smoke it with no problem. Use a fruitwood or something else light.

I would take it to 135-140 otherwise it will dry out.

By all means rub. You should probably trim the excess surface fat.

As for the vinegar sauce, you are on your own there. Don't like the stuff myself.

We've done a lot of loins. I ditto the above.

pqbbq · Aug 19, 2007

Use alder wood if you can find it - very mild - I have used it in my electric for fish.

Pork Loin (Roast)

RevRuss

Well-known member

jgh1204

Babbling Farker

Larry Wolfe

Guest

Plowboy

somebody shut me the fark up.

pqbbq

Guest

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