Loin Recipe?

Discussion in 'Pork' started by harleyguy, May 21, 2009.

  1. harleyguy

    harleyguy Smoke Blower SMF Premier Member

    Anyone have a good, proven recipe for smoking a loin? This will be my first attempt at a loin this weekend & would appreciate some advice. Thanks in advance for all the advice.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    My brother in law had me do one recently for him.
    He brined it in some kind of pineapple something and then I smoked over apple and coated with a chipotle pineapple BBQ sauce he had made.
    I would have to check with him on the recipe if you would like but it came out great!
    And I know, I know...careful about marinating in pineapple, but it worked perfectly fine.
     
  3. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    I dont brine my loin...just slather with Yellow mustard and a good rub and slow smoke it.....my 2 cents ,,,,go for it
     
  4. teacup13

    teacup13 Master of the Pit OTBS Member

    i dont generally brine mine either...half the time i dont even use mustard...i go heavy on the rub...smoke until it reaches 140-145*..let the residual heat do the rest... usually only a couple of hours maybe 3


    http://www.smokingmeatforums.com/for...ad.php?t=77001
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    140' - 145' is the key for moist slices.

    Good luck!
     
  6. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    You can take a look at the link in my signature...it was my first one.
     
  7. geek with fire

    geek with fire Master of the Pit OTBS Member

    I did a small one the other night like this:

    Butterfly the loin and trim the thin ends
    Spoon cold bacon grease every couple of inches in the center of the cut.
    Lay a line of string cheese
    Lay canned mushrooms and jalapenos on top of of the cheese
    (make sure you add some jalapeno juice)
    Tie the loin back together and coat with rib rub.
    Cook on a foil pan until 145 internal
    Baste with applejuice every 30 minutes.
     
  8. I've never tried brining a loin either, I'm still fairly new that whole process. What the danger in brining with pineapple juice?
     
  9. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    In general the acid in the Pineapple juice will break down the proteins in the meat and make it mushy if left to long. Others can explain it better than I.
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

  11. morkdach

    morkdach Master of the Pit OTBS Member

    i usally spiral cut mineand stuff it with a stove top type of dressing pull off at 150° and let rest always a favorite..
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    My only input is to tell you to keep an eye on your temps. A loin can dry out fairly easy. So just don't over cook it.
     
  14. smokeymofo

    smokeymofo Newbie

    I'm going to throw a loin on today. I've had pretty good luck in the past on the gas bbq. I'm wondering if I should try the electric this time. Any tips if I go with the electric? Should I pan sear if 1st or something? All I have is apple,mesquite, and hicory as far as wood, should I go apple? Maybe 1/2 hicory and 1/2 apple? Thanks in advance for any hints/tips? Oh btw what is a good pork rub? I always just use like 3/4 brown sugar and 1/4 salt. I know you all aren't real big on anything with sugar in it.
     

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