Loin Recipe?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

harleyguy

Smoke Blower
Original poster
SMF Premier Member
Apr 1, 2009
87
10
Shelbyville,TN.
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.
 
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.
 
I dont brine my loin...just slather with Yellow mustard and a good rub and slow smoke it.....my 2 cents ,,,,go for it
 
140' - 145' is the key for moist slices.

Good luck!
 
You can take a look at the link in my signature...it was my first one.
 
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.
 
I've never tried brining a loin either, I'm still fairly new that whole process. What the danger in brining with pineapple juice?
 
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.
 
i usally spiral cut mineand stuff it with a stove top type of dressing pull off at 150° and let rest always a favorite..
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky