First Attempt at a Pork Loin

Discussion in 'Pork' started by iggythump, Mar 15, 2015.

  1. iggythump

    iggythump Smoke Blower Group Lead

    Picked up a small (2~3lb) pork loin last night and gave a shot at smoking it over hickory.  Whipped up a rub and applied it over EVOO after dry salting overnight in the fridge. Brought it to an IT of 145 and wrapped it in foil and a towel to rest in the oven for 30-45 mins. Here are some pics.
     


    Rub applied and waiting for the smoker to hit temp.


    Off the smoker and after resting in foil.


    Sliced and ready to rock and roll.
     
    heubrewer likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking loin! Nice smoke!
     
  3. iggythump

    iggythump Smoke Blower Group Lead

    Almost forgot, I smoked a couple ears of corn as well with the retained heat/smoke after the loin was finished up and resting.  Not terrible. It was from the freezer with husk and silk previously removed and boiled to prep for freezing.  The corn didn't dry out but the hickory smoke was a little potent on the bare corn.  Oh well I've got a ton left so no harm, no foul.  I only used a foil tray but next time I will try something different...Anyways I still got a pic of the finish.

     
  4. timberjet

    timberjet Master of the Pit

    Looks great, Hey you could scrape that corn off and throw it into a tub of salsa. I do that when corn is in season weekly and boy is it good. I can't wait for corn season here.
     
  5. iggythump

    iggythump Smoke Blower Group Lead

    Amen brother, I like the sound of that.  I tried some, my wife tried some and weren't greatly pleased so we tossed what we had left over.  Next time I'll intentionally get that heavy smoke flavor for a good salsa additive.  I appreciate the advice!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  7. Did you inject it with anything. Wanting to do one real soon.
     
  8. Both Look mighty Tasty, Good Job

    Gary
     
  9. iggythump

    iggythump Smoke Blower Group Lead

    I thought about it but I didn't.  It still turned out super juicy.  On my next one, I will probably let it stay on for another 10 or so degrees IT.  There was a portion of the cut (seen as a little pink in the pics) that my wife didn't like the texture of very well.  I assume this could have been from pulling it around 145 IT.  
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. Do you use your mini?
     
  11. iggythump

    iggythump Smoke Blower Group Lead

    Absolutely!  Mainly bc its the only smoker I have at the moment haha but honestly I love the little thing so far.  No complaints from me.  My terra cotta diffuser did crack today on this loin smoke so I'll have to assess that situation this week.  I'll probably just trash it and use an aluminum pie pan for convenience.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just use the steamer plate. Works great for me.
     
  13. iggythump

    iggythump Smoke Blower Group Lead

    I probably will.  I'll have to cut a little notch to fit past my grate bolts.  I got them a little longer than they should be but it wont be an issue.  Do wash it clean after every smoke?
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No. I had to notch my steamer too.

    I only scrap mine after a few cooks.
     
  15. heubrewer

    heubrewer Meat Mopper


    I agree just because you CAN pull at 145F doesn't mean you SHOULD. Personally I take pork loins to 150F to 155F, gives it a firmer texture and still very moist and juicy.

    Nicely done, corn looks wonderful.

    :points:
     
  16. iggythump

    iggythump Smoke Blower Group Lead

    Thanks Brewer!  I appreciate that advice, I hope to get another one on to smoke soon.  I didn't realize it would be finished so quickly either.  Since it was such a small size, it was finished up in under 2 hrs.  Had I left it to smoke to the 150-155 IT you recommend, it would still probably only take right at or a little over 2 hrs.  I may fire another one up this week after work sometime.
     

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