Pork Loin Question

Discussion in 'Sauces, Rubs & Marinades' started by sanddragin23, May 28, 2011.

  1. sanddragin23

    sanddragin23 Newbie

    Hello, I will be smoking a bacon wrapped 5lb pork loin for the holiday. I am newer to smoking and I'm lookin for some advice on a good homemade rub. I will be using mesquite wood off a local tree. Any ideas would be appreciated. Thanks and happy smokin
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I prefer to keep things simple.  For example, I did some country style ribs this afternoon rubbed with just salt, pepper, and brown sugar.  Apply smoke & heat & viola!  Dinner!  Let the smoke & meat speak for themselves. 

    If you like a little kick, add some red pepper flakes or cayenne.  Some like dry mustard in that mix as well.  Mostly depends on personal taste. 

    Make sure that mesquite you plan on using is seasoned.  You don't want that loin tasting like creosote!  And don't forget the Q-view (pix)!!!

    Cheers!
     
  3. flash

    flash Smoking Guru OTBS Member

    ...and don't over cook it. 145 to 150º tops, then wrap it in foil for a 1/2 hour or so.  Look into getting Jeffs Rub and Sauce. Good stuff.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with Flash get Jeff's rub and sauce recipes they are great and I usually smoke mine to 148-150 then let it rest before slicing
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    With the new USDA safe temp for pork I would pull it out at 145 & let it rest for 5-10 minutes. It will be juicier.
     
  6. sanddragin23

    sanddragin23 Newbie

    Thanks for all the good advice.
     

Share This Page