First pork loin

Discussion in 'Grilling Pork' started by carolina smoker, Apr 26, 2013.

  1. Im smoking my first center cut pork loin on sat. (8.18 pounds)

    im going to have to cut it in half to get it to fit in the smoker. i know what the internal temp should be. i dont know how long it should to take to smoke. or should i foil it at anytime. any suggestions would be very helpfull please. 


    [​IMG]
     
    Last edited: Apr 26, 2013
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 135-140 for Slightly Pink or 140-145*F, If your guests think Pink Pork is under cooked. Wrap and rest...

    Loins are very lean so Brine adds flavor, help maintain moisture after cooking and tenderizes the meat. Check out this article... http://www.edinformatics.com/math_science/science_of_cooking/brining.htm

    Here are a couple of Recipes you may like to try...JJ

    Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24 hours would be better.

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vingar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
     
    Last edited: May 12, 2013
    carolina smoker likes this.
  3. Damn. I just finished a big breakfast, and now I'm hungry again. Thanks for this, Jimmy!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You are welcome. The combo of Apple and Pork is a classic and this an adaptation of an old Polish Pork Recipe that was my Dad's favorite. Enjoy...JJ
     
  5. Thanks JJ. Will diff try this. one more thing I read a few ost about how some people put the loins in a disposible pan while smoking. Is that something you should do or is that preferance.[​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Preference...I smoke on a Rack with a drip pan under the meat. You can also start on the rack then pan when you wish to start saucing or to put the Apple topper on and finish the smoke. I would not go over an IT of 140-145*F. It will climb 5* from Carryover and you want it juicy with a hint of Pink...Now I am Hungry!...JJ
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  loins look great!  Keep showing the q-view as you go along.  Keep us drooling!

    Kat
     
  8. coming along pretty good. Im gonna throw some potatoes in there also. and maybe some bratwurst and chickenwings.

    All I need know is a cooler of beer. If anybody is in South Carolina come on over just follow that awesome smell!!![​IMG]

     
  9. Now its time to glaze.[​IMG]

     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's all looking real good...[​IMG]

    Red
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like to put the meat on a rack by itself, so it can get full smoke.

    Then put that pan on the next rack down to collect drippings.

    The Loins look Great !!!

    Bear
     
  12. Thanks Chef J J. I just bought a loin that had a deep discount and was hunting a recipe. Found yours and 1/2 of the loin is in the brine you suggested now. I normally do not like loins since I find them dry and not very tender. In fact never made one on the grill, just oven.   
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You are Welcome...Biggest issue is don't go over an IT of 140-145*F and they will be Outstanding. I too think Loins area a waste of money. No taste, no Fat and can be dry as the Sahara. But Brined and taken to 140*F, my preference, they are great...JJ
     
  14. Looks like it turned out great...[​IMG]
     

Share This Page