3# pork loin???

Discussion in 'Pork' started by eaglewing, Jul 4, 2008.

  1. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I want to try this pork loin and what I am gathering is that I need to smoke it maybe with bacon on top to keep it moist as possible and smoke to internal temp of about 159?

    average temp in chamber 200?...or less?

    this should take about 4 hrs?


    Am I way off on this or what other tips can I get....thnx all.

    New here, and first time with a loin.

    ***************************
    New Braunfels #5600 Bandera
     
  2. packplantpath

    packplantpath Smoking Fanatic

    Loins are lean as you mention, so bacon is not a bad idea. I also cook them a bit hotter to keep things from drying out. Closer to 300* side of things, 350 won't hurt it. At that temp, the time is much shorter too.

    I think the USDA says pork is safe at 140ish, but I cook mine to right before 155*, and it's not too dry.

    Good luck, and lets see some q-view.
     
  3. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Thnx....I won't worry about getting too high temp then...
     
  4. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    packplantpath, you are da man!!!!!!

    [​IMG]


    OMG...that puppy turned out so good it was a sin.

    it only took 2 hrs once the 300* temp was achieved...I used charcoal and mesquite blocks with hickory, apple, and 'beechwood' from AB beer. Added a fresh picked Rosemary branch on top and covered that with 4 slices of bacon....
    I never had a loin done that juicy and that pure in taste before in my life.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great congrats!!!
     
  6. davenh

    davenh Smoking Fanatic OTBS Member

    Its a beauty! Great job [​IMG]
     
  7. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    So far, first advice from this site saved the day. I'm hooked.
    This place is great[​IMG][​IMG][​IMG]
     
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great loin, nice touch with the rosemary!!!! glad your hooked!!!!
     
  9. packplantpath

    packplantpath Smoking Fanatic

    Congrats on a good one. It only gets better from here.

    Never tried beechwood, how is it?

    I'm a big fan of apple and pecan with pork, and pecan is a milder version of hickory.
     
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    That looks good eaglewing. [​IMG]
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice and juicy looking.

    Good job!
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Make a Roll Call post and introduce yerself then... small price to pay for a lifetime of great advice eh? :{)

    Welcome to SMF!
     
  13. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Sound weird but I know I smelled the beechwood...
    AB sells it AFTER it has been used in their beer vats...I added some to the fire....few mins later walked around the cooker down wind, got a whiff of the brewery, no kidding.
    I've taken several brewery tours, and my mind just flashed back...

    MILD, yes, but I guess it's like adding beer to your water...
     
  14. krusher

    krusher Smoking Fanatic OTBS Member

    great job, doesnt look like the work of a newbie!!
     

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