newbie with a pork loin

Discussion in 'Pork' started by bbqbob, Jun 26, 2009.

  1. bbqbob

    bbqbob Newbie

    OK well i got a chargriller pro with off set smoker first time ever using a smoker and wanted to know if just using a dry rub and stubb's bbq sauce would work or should i wrap it in bacon to prevent drying out. i am goin to start my fire with charcoal and put hickory chunks soaked in water and apple cider on it for smoke. I guess i just want to know if i need to do anything else.
     
  2. trashcan

    trashcan Smoke Blower

    ...Take pictures and post them.
     
  3. 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. Around 140* would be your target temp. for the meat.

    Probably no need to soak your chunks. And to be clear, you're putting the apple cider on the meat and not on the coals to create smoke, right? You can spritz or mop the meat with the apple cider but I wouldn't pour it on hot coals.

    I see no need to wrap in bacon (but it sure won't hurt anything) to keep it from drying out. Just be sure to cook between 220 and 240 and you shouldn't have any issues with it drying out.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Like dude said watch your temp and bacon is not needed but will never hurt a thing. now don't spitz until about 2 hours into your smoke you don't want to wash off your rub so let it sit in the smoke and set first. Yea don't forget the Qview
     
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

  6. morkdach

    morkdach Master of the Pit OTBS Member

    hey bbqbob stop by roll call fill us in. pork loin is one of the best and easy to do. pull off at 150° and let rest 1 hour then slice & chow. there are a lot of great posts on loins[​IMG]
     
  7. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I agree on pulling the loin off at 150*.....or a few degrees sooner. Any higher and you're asking for a dry pork loin.
    Foil it, and wrap in a towel for a half hour and slice!

    L8r,
    Eric
     
  8. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Good advice from all. Most important is to watch your temp on a pork loin. 145-150 is max for me. Let rest and your good to go....Post some pics
     
  9. bbqbob

    bbqbob Newbie

    thanks guys i'll let you know how it turned out
     
  10. bbqbob

    bbqbob Newbie

    first time ever smoking anything and here it is nice tenderloin very moist with a nice hickory flavor
     
  11. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Aint nothin wrong with that!!!!!!!!! What temp did you cook to??
     
  12. Looks great! I am a newbie also. Please give the details of what you did?
     
  13. werdwolf

    werdwolf Master of the Pit OTBS Member

    What a great first smoke. [​IMG]
     
  14. bbqbob

    bbqbob Newbie

    basically i used charcoal briquetts for the fire and put soaked hickory wood chunks directly on top of that and let her smoke. my temps ranged in the 200-250 range she cooked for about an hour and a half i took it off when internal temps was 145-150ish

    for porkloin prep i used grill mates pork rub from walmart and rubed all over the pork and then wrapped it in saran wrap and put it in the frig overnight after being on the grill for about an hour i mopped on some stubbs smokey misquite bbq sauce also from walmart.
     

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