Bone in Pork Loins..

Discussion in 'Pork' started by hemi, Oct 18, 2009.

  1. hemi

    hemi Smoking Fanatic

    Few weeks ago the IGA store had whole bone in pork loins on sale
    for 88 cents a pound . I wanted to get one in the freezer for a
    special cookin' this coming weekend. I went by the store after I got off work and my meat buddy was gone for the day and all they had in the case was whole ones tha had been sliced and mounded up onna styrofoam
    platter and wrapped up. I bought one because the price was right for
    the freezer. Close to 50 chops total. Next day I hurried up and got there before he left and asked if he had one that was not cut up yet..
    wanted it fer smokin' you know.. Doug said ''sure, can't sell it to you
    though''..... Right off the bat I figgered there was some store policy,rules
    or some such.. WHY !!!... remember, U might need that old ass tractor
    resurected again some day!!.. He laughed and patted me onna shoulder
    and told me that he had no way to wrap it.. I went back and took a look
    and felt like a fool... 4 feet long.. [​IMG]... I have NO idea why I didn't think of that.. My cooking surface ain't but 26'' long.. I had him cut it in half
    which was plenty big and we managed to get it wrapped. best I can remember it was over 25 pounds total.

    Last one I smoked turned out as dry as a popcorn fart.. Somebody
    hang some pointers on me. I think I cooked it to death. I was always tought that pork had to be DONE.. Well it WAS.. If I remember I pulled it at 180 and foiled it and let er sit for an hour before supper. My Pot bellied
    Rottweilers made out like a fat rat that nite.

    need some ideas on temps and rubs and the whole wad. I just put
    half of it in the bottom of the fridge to thaw slow for next weekend.

    Thanx, Hemi..[​IMG]
     
  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Man 180 is way too high...145-150
    Wrap in some bacon and I am simple rub type person, salt, pepper, onion powder....
     
  3. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have finally found a real old school butcher. Who carries bone in pork loin and he trimmed it so I could cut into chops after I smoked it. I smoked it on at 225 and pulled it at 145 and it was really good and juicey.
    http://www.smokingmeatforums.com/for...ad.php?t=80960
    So don't give up on them yet because I think you just smoked it too long so shorten your smoke and I think you'll be fine.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    140' - 145' you will be fine. Use a drip pan with some chix or beef stock for some drippings also.

    It will be great.
     

Share This Page