First Attempt at a Pork Loin

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iggythump

Smoke Blower
Original poster
Feb 12, 2015
136
23
Northeast GA Mountains
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.
 
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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.

 
 
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.

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.
 
 
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.
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!
 
Both Look mighty Tasty, Good Job

Gary
 
Did you inject it with anything. Wanting to do one real soon.
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.  
 
Looks great. Do you use your mini?
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.
 
No. I had to notch my steamer too.

I only scrap mine after a few cooks.
 
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.  


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:
 
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.gif
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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