Advice: My 1st pork loin

Discussion in 'Pork' started by heatman, Dec 14, 2011.

  1. heatman

    heatman Fire Starter

    This weekend I plan to try my 1st pork loin. It's 5.5 lbs. 1st question is injection a good idea? Before I joined the site I bought some Cajun Injector marinades. I have a full jar of the Roasted Garlic and Herb I would like to use. If you were to inject how much of the jar would you use? Also if injected would you also use a rub? Spritz?

    Thanks for any advice! BTW, I'm using a cheapo Brinkman charcoal smoker and will be using Hickory chunks for the smoke.
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Myself.. I like to brine my pork loins for about 24 hrs... It keeps them very moist during the smoking process not to mention the flavors that are added from the brine... As far as the injections go.. I'll have to let the experts chime in on that one as I have never done any injecting... By all means put your rub on it...
  3. venture

    venture Smoking Guru OTBS Member

    It will be great whatever you do.

    I like mine pulled at 140.  With proper resting technique they will easily reach 145.

    Get them juicy and enjoy!

    Good luck and good smoking.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I would pour half a jar into a seperate cup and inject every inch or so, add more if needed but do not save Contaminated injection liquid, then let it rest overnight. You can add a Rub if you wish. You don't really need to Spritz, the meat will only be smoking a couple of hours. Smoke at 225*F to an IT of 130*F then finish the last 10*F in a 450-500*F Oven to get a nice brown exterior. The meat will be juicy with just a slight blush, you can go a little longer if that freaks you out but, if you let the IT go over 160*F the meat will be Dry. Rest 30 minutes before carving. Good luck...JJ
    Last edited: Dec 14, 2011
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Rub the loin w/. whatever you use then wrap in a heavy coating of plastic wrap. inject thru the wrap. that way most of what leaks out of the loin stays on the surface of the meat. fridge over night then when you unwrap hit it w/ more rub before smoking.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I personally like a good heavy pepper rub and just smoke it to maybe 140°ish and let it rest. I'm thinking that the loin is to dense of a meat to take to injection very well. I would think that it would just be pockets of injected marinade and not seep into the other parts of the meat.
  7. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I never have injected but it shouldnt be too overpowering
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Don forget the Qview
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Have you thought about stuffing it instead?

  10. X2

    Made the best Pork loin I ever ate.
  11. papagreer

    papagreer Meat Mopper

    Thats what I would do [​IMG]  Save the injections for another cut of meat. If I don't stuff them, then I rub it, fridge over night then smoke at 225* until 150* internal and let it rest to 155* Meat is nice and juicy and is awesome. Not a pink pork kind of guy ;) Good luck and post those pics!

  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Most commercial injections call for 1 oz per lb but i find that a bit on the low side . i use 2 oz per lb.
  13. heatman

    heatman Fire Starter

    Well I went ahead and cut the loin in half as i'm new and still experimenting. So around 3# loin. I went ahead and injected it with the Cajun Roasted Garlic and Herb injector marinade I had and poured a bit on top. Left it in the fridge overnight (14 HRS)  and added some rub just before cooking.

    I let it go to 150 before pulling off and foiling as my wife isn't a fan of pink pork. It was done a bit early so I kept it in a small cooler for a couple hrs. I was VERY  happy with how it came out. Very juicy and  flavor all the way thru.  I will TRY to post some pics.

    Just going on the smoker

  14. heatman

    heatman Fire Starter

    Here's one just as it finished and then one of a few of the slices.[​IMG]
  15. flareside92

    flareside92 Smoke Blower

    I have always brined my pork loins and used my cheapy Brinkman as well. I cut them in half and put on 2 racks.

    Normally i use applewood but have usedhickory and mesquite. My wife won't eat anything that is real strong in smoke flavor so most of the time it's apple.

    I don't recall every injecting a porkloin but maybe some day for experimentation.

    Good luck on your smoke.

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