Hello everyone

jbohnenkamp

Newbie

Original poster

Jun 8, 2014

7

10

Southeast iowa

• Jun 8, 2014

• #1

Hello from Iowa. I just came across this page when looking for tips on smoking. Just bought a bradly smoker yesterday and trying it out today. I recently had a loin that was home smoked and it was tremendous so I decided i needed to learn how to do it. Any tips from any one would be greatly appreciated!

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Jun 8, 2014

• #2

Welcome, glad ya joined us ! There's some Bradley owners on here that'll help ya out or give ya their advise !

 

biguglysmoker

Meat Mopper

Apr 27, 2014

170

19

Kirkland Il. USA

• Jun 8, 2014

• #3

Welcome to the group. Any question you have or issues and surely be found here. Good luck with the new smoker and keep smoking.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 9, 2014

• #4

Welcome to the forum, Pork Loin ?  its a pretty lean piece of meat, keep an eye on it. Let us know how it turns out.

Gary S

 

jbohnenkamp

Newbie

Original poster

Thread starter

Jun 8, 2014

7

10

Southeast iowa

• Jun 9, 2014

• #5

Ya it was a pork loin. I smoked one yesterday It turned out pretty good little dry but not to bad for my first smoke. Got a lot to learn.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Jun 9, 2014

• #6

Jbohnenkamp said:

Ya it was a pork loin. I smoked one yesterday It turned out pretty good little dry but not to bad for my first smoke. Got a lot to learn.

Click to expand...

What chamber temp were you smoking at and what was the internal temp when you pulled it offthe smoker?

 

thesmokindonkey

Newbie

Jun 9, 2014

9

10

Lino Lakes, Minnesota

• Jun 9, 2014

• #7

Welcome and Happy Smokin`!

 

jbohnenkamp

Newbie

Original poster

Thread starter

Jun 8, 2014

7

10

Southeast iowa

• Jun 9, 2014

• #8

200° For about 5 hours. Internal was 150 when I took it off.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Jun 9, 2014

• #9

Jbohnenkamp said:

200° For about 5 hours. Internal was 150 when I took it off.

Click to expand...

Hmm, did you let the loin rest for a bit before slicing it?

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 9, 2014

• #10

Loins can be tough on a smoker, it took me several loin cooks to come up with my preferred method, I usually half large loins because one end is always done before the other end, not so much a thickness thing.

I pull loins at 140° foil, towel and rest about an hour. (safe Internal temp is 145°)

Brining works wonders for loins but the meat is dense and you need about a two day Brine for the thicker cuts.

The true test of a moist loin is if it still is wet inside after it has cooled, many will say the loin is moist after reaching 160° but my experience with loins is that although they weep when warm, the true test is slicing when cold.

For large loins slice only what you plan on eating at dinner.

sliced 24 hours after cook and is still wet.

I don't want to bog down the post with a ton of photos like I usually do but let me know if you are interested and I will look for my Brined Loin post.