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Unread 10-20-2008, 01:29 PM   #1
xjcrazy
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Default Anyone ever smoked a pork loin?

I want to smoke a pork loin but I'm afraid it will be too dry. Anyone got an idea?
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Unread 10-20-2008, 02:00 PM   #2
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Quote:
Originally Posted by xjcrazy View Post
I want to smoke a pork loin but I'm afraid it will be too dry. Anyone got an idea?
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Unread 10-20-2008, 02:22 PM   #3
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Oh man, pork loin is one of the easiest things to get right! It's a solid, homogenous piece of meat that you can do a lot of things to and still have it come out right.
Give it a shot! go buy one of those big Sam's (Costco too?) loins and try a half at a time. Jump on in!
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Unread 10-20-2008, 02:24 PM   #4
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I've done bone-in pork loins with great success. Because of the inability to regulate my old grill, the heat sometimes spiked to 325* and still they turned out great. The most I've ever done is 8 at one time for church functions. I was usually able to get them done in about 4-5 hours. More recently I smoked (2) for a tailgate, and (2) for a company picnic and I brined them both times overnight, then put a spicy sweet rub on just before throwing in the smoker. All in all, I guess I've done about (40) of them and haven't screwed one up yet. Basically, I think they're pretty forgiving. I'm really looking forward to next month when I get to do 8 more in the new offset.
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Unread 10-20-2008, 02:57 PM   #5
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As long as your smoker has a water bowl and you keep your heat around 250, you should have no problem getting a moist roast. Use a meat thermometer and pull the meat about 155. The meat will continue to cook for another 15-20 mins after you pull it out of the smoker. Place it in a pan, cover the pan with a sheet of foil & let the meat rest. Uncover in 20 minutes and enjoy a job well done...
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Unread 10-20-2008, 03:55 PM   #6
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For pork loins the "done" stage is different than most other cuts of meat. I like to pull them at 148 just to compensate for the few degrees they will continue to cook after pulling and it is what you would consider well-done but still juicy. They are really awesome if you wrap them in bacon and smoke at 325 to get the bacon crispy.
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Unread 10-20-2008, 04:01 PM   #7
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Definitely let it rest. Those suckers will dry out after cutting VERY quickly.
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Unread 10-20-2008, 04:10 PM   #8
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Why hasn't Bill answered this thread yet Pork loin is his specialty
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Unread 10-20-2008, 04:24 PM   #9
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Just don't over cook them and they are great. New guidelines from the government have lowered finish temps to 145, at that temp they are still moist.
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Unread 10-20-2008, 04:40 PM   #10
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I love smoking pork loins. My last loin I sauteed some red onion, garlic, spinach, and rosemary in some bacon grease from bacon that I browned to use in the stuffing. I stuffed all the sauteed stff, the bacon, and also some provolone slices. I wrapped it in bacon. This was a real good stuffed loin. I smoked it between 220*-250* and pulled at around 150*, wrapped, and then served about 45 mintes later. Very good stuff.
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Unread 10-20-2008, 04:47 PM   #11
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I smoke mine to 140, pull it and wrap it, moist as can be. 235 degrees for 1 1/2- 2 hrs depending on size. Pork loin with light pink center is delicious and it ain't going to make you sick, those days are long gone!
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Unread 10-20-2008, 05:17 PM   #12
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Thanks guys for the info! Didn't do it today but I'll keep in mind all the info you've given me. Thanks again!
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Unread 10-20-2008, 05:33 PM   #13
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I did one last week. slater with mustard then rub it it ur favorite rub wrap it in bacon then put brown sugar on bacon . I took it to 155 was very moist and wonderful
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Unread 10-20-2008, 05:38 PM   #14
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http://www.bbq-brethren.com/forum/sh...80&postcount=4
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Unread 10-21-2008, 09:22 AM   #15
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Stuff and smoke that bad boy!






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