Help needed with a pork loin

Discussion in 'Roll Call' started by the general, Apr 3, 2015.

  1. Hi, been on the site but still a newbie at all this. I bought a 8.5 pork loin (not tenderloin) at costco and want some ideas on how to smoke this bad boy in my MES for Easter. Having the whole clan over. How long and at what temp ????? Also I think i need to cut it in half so that I can fit it on 2 different racks...just seems too big for one rack. I was thinking apple wood. What type of rub would be good. We are planning on more of a Lebanese/Mediterranean theme so we are having hummus, olive spread, tobouli, etc. please give me all your thoughts and advice on this.
  2. Hello.  A picture of what you are smoking would help; but lacking that I will assume the "hunk" of pork you have has very little fat.  IF that is the case my opinion would be smoke it at 225 and take it to IT of 150-170 depending on your preference.  As to time; it is done when it hits the IT.  Just my opinion.  Keep Smokin!

  3. [​IMG]   Good evening and welcome to the forum, from a cool and nice day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. rmmurray

    rmmurray Master of the Pit

  5. iggythump

    iggythump Smoke Blower Group Lead

    Agreed on that temp spec. My one and only pork loin turned out good, but would have been much better with a little more time on the smoker. My experience with the loin was a very quick cook as well. Good luck and looking forward to some pics!

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