Pork Loin?

[1ribshort]

I haven't seen anyone talking about smoking loins. Anyone try them? I'm thinking about wrapping one in bacon and trying it. Any ideas?

 

[roltyde]

I've been a little leary of smoking a pork loin since they're usually quite lean. I wasn't sure how juicy it would be. I'll be interested in seeing other's replies. That said, we do our loins on planks over the gas grill and they are great!

 

[pineywoods]

You can wrap it in bacon, you can inject it, you can stuff it whatever you want they all seem to work.

 

[mr mac]

I have done a few of them with great results! A couple of them I injected and a couple of them I just set in there like they were (with rub, of course) and they were fine too. I smoked them all at the 225 mark and pulled them at about 150, wrapped and allowed them to cruise to 160 and they were tender and juicy!

 

[realtorterry]

Ribshot,

Check out the pork section. There's lots of pork loins there. Like Mac said, there are endless possibilities!! I like to open them up & stuff with spinach, garlic & shrooms. Put jeff's rub on the outside. Smoke over some apple would till about 150. Let it rest than enjoy

 

[1ribshort]

Yeah I went back a little further in the posts and found a couple stuffed ones. Thanks for the ideas. I'm a little leery of stuffing one 'cause I'm afraid I'm not going to like the combination. The spinach sounds good though...could you mix it with cream cheese?

 

[rbranstner]

Yea I smoke them all the time. Inject them, stuff them anyway you like them they are good.

 

[treegje]

that there are 2 that I've prepared

http://smokingmeatforums.com/forums/...ad.php?t=85034

http://smokingmeatforums.com/forums/...ad.php?t=82731

many smoke fun

 

[1ribshort]

OK......I'm in! Going to spend a week at a friend's lake house on Lake Fork with the brother and our ladies. Hoping to do lots of smoking....if I can stay off the lake long enough! Ribs, butts, ABT's and a couple loins.

 

[jbg4208]

I've done 12 at one time for our local school teachers about 6 months ago. Thawed them out then covered them in pappy's garlic and herb seasoning. Cooked them till they hit 165, sliced and served. They were still very juicy. The teachers raved about them for weeks.
Man they were good.

I've got to do more of those.

 

[smoke 2 geaux]

Go for it. I do them all the time. Just don't let them get over temp and they are awesome. I pull mine 15 degrees under my desired end temp, foil and rest for about an hour. They are tender and juicy every time.

 

[mballi3011]

Yea you can mix in cream cheese if you want to. Now those loin's that greet did are really good. I did one with baby spinach and some feta cheese that was really to die for in our house at least. Sorry no picture photobucket likes to delete my old photos.

 

[1ribshort]

Thanks Boone...nice set-up!

 

[1ribshort]

Feta works for me...ok guys, enough information, my mind's on over-load.....

thanks a bunch, you guys are great!

 

[daddytwotimes]

I am doing one tonight.  I marinated mine in soy sauce, pineapple juice, brown sugar, garlic and ginger.  I was planning on using the smoker but without actually smoking the meat by using wood.  I'm afraid the type of marinade won't be good with smoke.  Any thoughts?

 

[ak1]

Are you talking about pork loin or tenderloin? Two different cuts.

 

[flash]

Are you talking about pork loin or tenderloin? Two different cuts.

Tru dat.

Loin= Smoker

Tenderloin= Grill

Loins can easily dry out. The old 170º internal temp is not needed anymore, in fact I pull it off the smoker at 140 to 145º, then wrap in foil and let it rest for 45 minutes. These always come out juicy and tender, still a little pink too.

 

[ak1]

Tru dat.

Loin= Smoker

Tenderloin= Grill

Loins can easily dry out. The old 170º internal temp is not needed anymore, in fact I pull it off the smoker at 140 to 145º, then wrap in foil and let it rest for 45 minutes. These always come out juicy and tender, still a little pink too.

I'll disagree with you there. Tenderloin can be smoked, but needs to be pulled off the heat around 150. Loin with the fat can go to 170-180. Heck, I've even let it go to almost 200 if there was a lot of fat.
 

 

[cowgirl]

How about a sausage stuffed loin? 

http://www.smokingmeatforums.com/fo...oin-and-smoked-jalapeno-cornbread#post_502330

They stay nice and moist too.

 

[lugnutz]

I smoked one last weekend took it to 155-160 and let it rest for about 10 minutes. Pork the other dry meat?? I don't think so!