My first pork loin, a 3 pounder

Discussion in 'Pork' started by smokin' dick, Aug 24, 2008.

  1. smokin' dick

    smokin' dick Smoking Fanatic

    Here is my first pork loin, butterflied.

    Here it is with a layer of stuffing smeared on.

    Trussed up before going in the smoker, with a sprinkle of Montreal Seasoning.

    Out of the smoker

    and sliced.

    The loin was certainly tasty, if a bit dry. The stuffing gave back some moisture and I will try again. I didn't want to wrap it in any bacon because
    we have had PLENTY of fattys lately. What other moisture tricks are there for this cut?
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Very Nice!!! [​IMG]
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It probably was the temp. What temp did you take it off at? I like mine at 140 - 150 a little pink but juicy.

    Hope this helps.
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    That looks fantastic!!
  5. I agree. Last one I did I removed at 160 or so. Juicy and tender, but not as much as I would have liked. Next time I will remove it about 150. You can lay bacon on top to help a little. I removed the bacon before serving. Baste, mop, or spray might also help some.
  6. flash

    flash Smoking Guru OTBS Member

    i agree [​IMG]
  7. smokin' dick

    smokin' dick Smoking Fanatic

    Thanks all, I did take it off the pit at 160* and it rested for a bit before eating it. The next one will come off at just under 150* Thanks.
  8. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    ive injected them before,creole butter ,spicy butter and or even bbq sauce. loved everyone of em.[​IMG]

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