First smoke, first pork loin

[orion3974]

Alright. Total new guy here. Just want to be clear on that. I smoked a 4lb pork loin for 4 hrs. Meat probe on MES was showing 162 at 4hrs so I pulled it out and wrapped it in tinfoil for 10 minutes. On the bigger end it was pinkish and on e smaller end up to half way through it was very white. It was pretty juicy yet about an inch in from the skinny end.

My question is what should this loin look like? Do I simply go off temp? Or do I go of color or combination of he two

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• orion3974
• Dec 17, 2015

image.jpeg

• orion3974
• Dec 17, 2015

?


Like I said. New guy here. Thanks in advance for your comments.

 

[SmokyMose]

I would go with the temp as long as you trust your thermometer.

 

[dirtsailor2003]

Pink pork doesn't mean that pork isn't cooked. In my opinion the temp you cooked it too, if your therm is accurate is to high. The safe cook temp for pork is 145. That is what I cook all my pork too. Cooking to the lower temp produces the moistest most tender pork you will eat. And yes the meat is pink.

 

[jetsknicks1]

Pink pork doesn't mean that pork isn't cooked. In my opinion the temp you cooked it too, if your therm is accurate is to high. The safe cook temp for pork is 145. That is what I cook all my pork too. Cooking to the lower temp produces the moistest most tender pork you will eat. And yes the meat is pink.

Absolutely. I've just recently really started to get into smoking but thing I've found I can do very well is pork loins. I take them off at 145, rest for a bit and it comes out tender and juicy.

 

[amarillopoke]

How do you all season the loin? I'm gonna try one tomorrow for Christmas Eve and would like some suggestions.