Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 05-19-2012, 12:28 AM   #1
Got rid of the matchlight.
Join Date: 09-13-11
Location: Chicago, IL
Default Advice on smoking a Full Pork Loin in an UDS?

Got a great deal on some full pork loins (Rib Roast, Loin Chops, Sirloin Roast all together) but I've never smoked one before. Any suggestions on temperatures, tricks, tips, etc.

guymount is offline   Reply With Quote

Old 05-19-2012, 12:32 AM   #2
Full Fledged Farker
Smokendink71's Avatar
Join Date: 05-03-12
Location: Mattoon IL

brine it first, it will help keep it moist since it is a very dry piece of meat
I'm 100% addicted to smoking! UDS, 36" 2 chamber charcoal grill, 120 gallon RF
Smokendink71 is offline   Reply With Quote

Old 05-19-2012, 06:30 AM   #3
Smokin' D
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA

Is this the Bone in Loin? I love to cook those as no one else around here cooks them and they make a great show piece for a party. Especially if doing a whole pig is just too much.

Brining is a great idea if you have a large enough container. Another way is to get some good Italian Salad dressing, strain out the chunks and reserve them. Inject the loin with the liquid. Smear the dressing solids over the loin and then apply your favorite pork rub. I like to score the fat into a diamond pattern first. Makes for a nice presentation and you will have little pieces of porky goodness to sample when no one is looking!

Here is a pic of a loin all done.

Oh yeah. Just cook to an internal temp of 145°. It will be perfect and the tenderloin will be awesome! In my experience it takes just about 4-5 hours for one of theses to cook at 250° cooker temp. Good Luck!
Smokin' D is offline   Reply With Quote

Old 05-19-2012, 08:29 AM   #4
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

It's probably too long to fit into the UDS whole, so cut it in half, brine, and cook to 135 internal. It will rise to 140 while resting.
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote

Old 05-19-2012, 10:57 AM   #5
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger

You could cut it in half or thirds, and experiment with different techniques, rubs, injections etc. The smaller pieces will be easier to manage on the UDS.

Number one rule when cooking pork loin... Do not overcook it! Keep an eagle eye on that thermometer, and don't let it go past 140 on the cooker. Tent/rest for 30 minutes and enjoy. FYI, loins cook up fast, so the cook time should be less than 2 hours, and may be closer to 1 hour, so pay attention.

Was recently reading a post where some dude smoked a loin for 5.5 hours...... W... T.... F!

Seen far too many ruined loins that are cooked to 155 and above. It breaks my heart!

Since we're talking about smoking, I'd also recommend keeping it as cold as possible before tossing in the cooker. Better chance for bark and ring before reaching 140 or lower like Ron said.
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote

Old 05-19-2012, 11:15 AM   #6
BBQ Bandit
Babbling Farker
BBQ Bandit's Avatar
Join Date: 02-15-08
Location: Harrisburg, PA

Play with any marinades/rubs... however just do not cook past 140-145 internal temp..
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
BBQ Bandit is offline   Reply With Quote

Old 05-19-2012, 08:36 PM   #7
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I agree with Ron. Make it practical, and let it finish at 140 by pulling it off at 135.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote


pork loin, Rib Roast, USD

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:10 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts