1st Pork Loin on the WSM with pics

Discussion in 'Pork' started by chadp, Mar 23, 2015.

  1. chadp

    chadp Newbie

    I had a 9lb pork loin in the fridge so decided to throw it on the new WSM.   I cut the loin in half and brined for 36 hours in a apple juice brine solution.

    A couple hours before they went on I rubbed each loin down with homemade rub and wrapped and put back in the fridge until smoke time.

    Loaded the charcoal basket and added a mixture of Hickory, Apple and Cherry chunks. Once the temps stabilized at 245 I put the loins on.   After a couple hours into the smoke I added a few ABTs.

    I pulled the meat off once they hit 150, wrapped in foil and towels and placed in a cooler to rest for 30 minutes.  Total cook time was roughly 3 1/2 hours to hit target temp. 

    For my first attempt at a Loin, I was extremely satisfied. They turned out juicy, and tasted amazing.   I planned on vacuum sealing the leftovers, but I'm not sure that is going to happen. 

    Forgot to add, before I started the cook, I installed casters on the WSM.   This modification was super easy and is the bee knees for moving the smoker around the patio.

  2. welshrarebit

    welshrarebit Master of the Pit

    Nice looking smoke! I'm like the wheels! Where'd you buy them from? I'm so gonna steal that idea!!!
  3. Looks like a great Loin there. Quite a long brine time, I don't normally go that long with a loin, do you feel it made a difference over perhaps just 15-20 hours?
  4. welshrarebit

    welshrarebit Master of the Pit

    I brine my kurobuta pork chops at work for 48 hours, or two days whichever comes first! Man are they tasty!!! Someday I'm gonna smoke a couple of those...
  5. sota d

    sota d Smoking Fanatic

    Great looking loin-very moist. You definitely got the timing right on that one. Great job, thanks for posting, David.
  6. very nice i am considering doing a loin this weekend. thanks for the post and pics
  7. timberjet

    timberjet Master of the Pit

    Great looking loin. Just FYI you can pull at 135 for med rare. I know, people are scared of pink pork but it is so darn good. Really a world of difference if you aren't scared of the pink.

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