First smoked loin roast

Discussion in 'Pork' started by adamh, Jul 5, 2014.

  1. adamh

    adamh Newbie

    I was a little worried about overcooking. I had two 4.5 lb bone-in centercut loin roasts and wanted to smoke them. With them being so lean I was worried about drying them out. Rubbed (I make my own rubs, injections, etc. I don't measure anything, just going by sight and smell. Very little consistency this way.) with chili powder, paprika, cumin, yellow curry powder, salt, pepper, garlic powder, onion powder, cayenne, cilantro, brown sugar, oregano, thyme, ground mustard seed. Injected with apple juice, coca cola, and some of the rub. Let the pork sit in the fridge over night. Pulled out to sit for a bit, 45 minutes or so, then wrapped with bacon and set in the smoker at 200* using apple wood and hickory chunk. I also used a water pan for the first time, same concoction as the injection. Started at 2pm, wrapped in foil at 138*(4 hours) topped with a sauce that used kc masterpiece bbq sauce for a base, added some of my rub, apple juice, coca cola, crushed up candied ginger and brought it to a boil. Threw on some potatoes and 1 1/2 hours later potatoes were done and pork temped at 170*. Brought it inside and let it sit for 30 minutes. Huge smoke rings and juicy as can be. Slicing was a pain in the but on the half that had the spine though.
    Last edited: Jul 5, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You really only need to take pork loin to 145. It's a lean cut and that's when it's done. Shoulder/butt needs to cook to 200-205 for pulling.

    Loin is more of a slicing cut
  3. adamh

    adamh Newbie

    I smoked it at 200, I wrapped it at 138 and sliced it at 170(which was higher than I wanted it). It did however still turn out juicy and tender. I would have prefered more pink, but it worked for the no pink brigade.

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