Tips for smoked pork loin

[#3Rules]

For the 4th I'm gonna smoke a pork loin for the first time. I'm not talking about a little tenderloin, but a big *** loin. I've never done this before. Anyone have tips?

 

[hornian]

As long as you have a temperature probe, it's easy. If you don't have one, go buy one at HEB, they cost like 10-15 bucks for a digital one.

Rub it, then put the temp probe in the middle of the loin. Put it on your smoker when it is arouns 225-250, and close the lid (there should be a small fat cap, and I put that up just like a brisket). Watch the temperature on your readout, in my experience it'll go up about 1 degree every minute or two. Mine usually start somewhere around 50-60 degrees in the center (I let my meat warm up closer to room temp before I put it on), and you're looking for 130-135 internal temper, so it'll take you about 90 minutes to 2 hours depending on how hot your smoker is. When it gets to 135, pull your loin, and wrap it in foil and let it rest for about half an hour before slicing. When it's in the foil, it will continue to cook, and get close to 140 or 145. Then unwrap and slice, and you'll have the tenderst, most juicy pork loin you can imagine. Its really easy.

Here's a good thread with a lot of tips:The Link

And this thread about my Memorial day barbecue has some pictures of the pork loin towards the end so you know what you're looking for:The Link

 

[alden]

I don't have any tips, but I was also considering this for the 4th. Hoping to get some inspiration here.

 

[UTEE]

hornian's got you covered, that's exactly the way I do it.

You can best influence the flavor with variations in the rub. My standard brisket rub is about 2 parts salt, 1 part black pepper, and 1 part paprika. But for pork loins and pork tenderloins, I usually cut the salt in half. All that fat on the brisket can stand up to the extra salt, but I've found that the pork needs less of it.

I also often mix in about 1/4-1/2 part chipotle powder, but I love it spicy. If you want the flavor of the chile but less heat, you can use ancho powder instead.

Good luck, it's actually very easy. Post some pics when you do it.

 

[Orangeblood]

A temperature probe?

If you have a decent smoker, get it going to around 225-250. Rub any kind of dry spices/peppers that you like on the outside and slap it on the far side of the grill away from the fire. After about 45minutes to an hour, open the smoker door and pick it up. As it cooks, it becomes less pliable than the raw meat. You can actually tell about how done it is simply by how much it bends when you pick it up. You don't want it rigid, but it should only bend a bit.

Two main points are don't overcook it and try not to cut pieces until they are going to be eaten soon. Both things cause it to dry out.

 

[#3Rules]

Thanks for the help guys.

One more question...when you wrap in foil, do you wrap tight, loose, or tint?

 

[shorty]

Brine it.

Pork loin has very little fat and brining will seal juices in the meat before you cook it.

I would be very tempted to wrap it in bacon after it was rubbed. The bacon will baste it automatically while you smoke it.

 

[GakFoo]

my pork loin pwns. here's my homemade rub for pork loin and thick cut pork chops.

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

that should be enough to rub several loins. i like to smoke pork with sweetwood like apple or cherry on top of oak coals.

 

[hornian]

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[Orangeblood]

I doubt I'm an expert, just no place for a temp probe at the tailgate when your cooking a pit full of meat for a bunch of locusts. After cooking several hundred of these (or so), I can pretty much tell exactly how done it is by simply picking it up.

Probably the reason I've never needed foil for them either. It is consumed within minutes of cutting.

 

[DoobieWah]

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[Luke Duke]

You could stuff the loin with various things like garlic, jalapenos, apricots, raisins, chorizo, etc.

 

[UTEE]

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[Luke Duke]

sounds like a sausage stuffed pork loin that has been wrapped in bacon

 

[RayDog]

When I do a loin I usually cover it in jerk seasoning. A crust of spices and scotch bonnet peppers does wonders.

 

[UTEE]

Something like that, Luke. I use chorizo as the sausage stuffing, and wrap it in prosciutto rather than bacon.

 

[hornian]

So, how'd it turn out

 

[#3Rules]

hornian - unfortunately I had some circumstances that ended up not providing me enough time to smoke for the 4th.

Sucks, I was really looking forward to it.

I did, however, get a new Weber kettle grill for grillin. I've always just used my smoker for grillin, and wanted something to use exclusively for that. I ended up just making burgers and dogs, and it worked out fine, as we had a **** ton of little kids, and they really don't know the difference.

I'm gonna smoke a loin soon enough, and I'll report back here with details and pics.

Thanks for the advice from everyone.