looking for some tips for loin and briskets

Discussion in 'Pork' started by meyring81, Jun 29, 2011.

  1. I am going to be smoking 2 briskets and a 7-8 lb pork loin this weekend and looking for some tips to make people crave more and more of the smokey goodness. I have smoked pork butts and tri tips but never either of these. Some of the people that had these others asked me to smoke this for them for the a small party this weekend. Just looking for any pointers that have worked well in your past smokes. Pictures will follow after thiss weekend. Brines, wood flavors and so on?
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I usually don't brine on either one.  The loin is very lean and prone to drying.  My answer? Drape some bacon over the top to "self-baste."  You can let that whole thing sit on the rack above your briskets to baste them a bit as well.  Salt, pepper, brown sugar, and a little heat if you like.  Another great idea I've seen here on SMF is the stuffed loin (just give it a search).  I have yet to do one of these, but man, it looks great!  I would pull the loin at 165* and rest for 0.5-1 hour before slicing and serving.

    I generally keep things pretty simple: salt, pepper & smoke on my briskets.  We prefer them pulled, so I smoke them at 225* to an Internal Temp of 165*.  Then I foil and continue at 225* until the brisket hits 200*.  If you prefer sliced, then pull it at 190*.  Either way, keep it wrapped in foil and place it in a cooler wrapped in towels for at least an hour before slicing or pulling.

    Pork can take just about any hardwood smoke, but I prefer to take it a little easy with briskets: fruit or nut wood.  Of course, that is strictly personal preference.

    Have a great smoke!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like James has you covered. I would make one suggestion on the loin. I would pull it out at 140. Wrap it in foil & let it rest on the counter for about 1/2 hour, or until the IT gets to 145. Then slice & enjoy! The new rules for pork are 145 & it's done. If you let it go higher, it tends to dry out pork loin. If you stuff the loin then you must take it to 160 IT.
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    enough said  
  5. Sounds great thanks for the tips I will be sure to post pics.
  6. [​IMG][​IMG][​IMG][​IMG][​IMG]

    Everything was good when it was time to eat there wasnt a word spoken everyone was loving the smokey goodness.
  7. I tried to show some pics but it wouldnt let me because I am too new.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good!
  9. Nevermind I guess they did go through
  10. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Congrats on a great result!  [​IMG]

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