Pork loin

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tgil

Fire Starter
Original poster
Jan 30, 2010
67
11
Burleson, Tx
  I'm here looking for info on doing a loin.  I have enjoyed doing babybacks to the point my family is tired of eating them.  I thought I'd get a loin and try it.  My thinking was I wouldn't be paying for bone that I'm throwing out.  I was hoping to cook the same way as the BBs but I see that's not the preferred way to cook them?  No one puts sauce on them?
 
  Thanks Al!  Already have a fatty ready to go so I guess I'll just let her go to about 145 remove and rest in foil and cook the fatty as I normally would.
 
So I'm back here searching again for the same thing and came across my earlier search. Last night I tried to use the gas grill to achieve what I'm looking for and failed again. Someone must have a secret way to cook (at this point I don't care if it's smoked, grilled or baked) a porkloin that is cut it with a fork tender. I seem to have an endless supply of wild pork so I'll keep trying until I get it right!:drool
 
Are you sure your therm is correct. It sounds to me like you are over cooking them. If we don't stuff them then we pull them off at 140 & let them rest for 15-20 minutes. The carryover will bring the IT up to 145. At that temp they are very juicy & tender. Also wrapping them in bacon will keep them juicy as well.
 
Are you sure your therm is correct. It sounds to me like you are over cooking them. If we don't stuff them then we pull them off at 140 & let them rest for 15-20 minutes. The carryover will bring the IT up to 145. At that temp they are very juicy & tender. Also wrapping them in bacon will keep them juicy as well.


   That's probably where I messed up last night, over cooking.  It reached IT in little time, I don't remember how little exactly but I was surprised it was already there, I wrapped it and juiced it thinking the "steaming effect" would make it more tender.  I used to be a lot better at this stuff before I started doing so much reading and getting all learned up on it!
biggrin.gif
 
I'd say you overcooked them. No more than 140º internal, then wrap. Try marinading in Mojo Crillio for a bit before smoking.

Tenderloins, just marinate and then throw on a hot grill.
 
Last edited:
I'd say you overcooked them. No more than 140º internal, then wrap. Try marinading in Mojo Crillio for a bit before smoking.

Tenderloins, just marinate and then throw on a hot grill.


   I'll give this a shot next.  I didn't marinate this last one, but think I did the one before it.
 
You really have to watch the temps on those because they will go fast on you
 
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