Quick question?

Discussion in 'Pork' started by cubguy17, Nov 24, 2011.

  1. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Has anyone pulled a pork loin? If so how do you keep it moist and what temp do you cook it to? I've been asked to smoke pork loins for a local bar which I thought sure no big deal but after they bought the meat they told me they wanted to pull them. I've pulled a bunch of butts but never even thought of pulling a loin. Let me know thanks.
     
  2. scooper

    scooper Smoking Fanatic

    Some of the experienced smokers will be able to help you better than I can.

    But knowing how lean a loin is, I don't think it is going to be good for pulled pork.  There is not enough fat and collagen in it to produce the desired result.  I believe taking it over 150 degrees will give you a dried out, ruined piece of meat.

    I could be wrong, though.
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I know folks will smoke loins, but I think they slice them - I agree with scooper - too lean for a good pull.

    If they insist on something "pulled" you could try chopping the meat after it's cooked and mixing in a little finishing sauce.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree with Ellie. The loin does not have the fat to go to 205 for pulling 
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i would wrap it in bacon and hot smoke it @ 325 to an intenal temp of 145-150 and then slice it after a 10-15 minute rest.....loins do not do well over 165 internal temp.
     
  6. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Thanks guys, I didn't think a loin could be pulled but I figured i'd ask if anyone ever had luck trying it. I need to have them ready by 10:30 am so I was thinking I would smoke it hot til the internal was around 130 then let them cool to slice thin. Then throw the slices into a roaster with a pork broth so the slices don't dry out but finish cooking. It's against my better judgement to use a roaster for any finish with smoked meat but I guess I gotta do what I gotta do. Go Big Red!
     
  7. roller

    roller Smoking Guru SMF Premier Member

    No harm in asking good question...
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A guy has a stand on the property of a Harley Dealer my wife used to work for....His Big  Claim to Fame is his Leaner Healthier Pulled Pork...He uses Loins... Worst $#!T I have ever eaten!...You might as well have put BBQ Sauce on Pulled HEMP ROPE....Dry and Stringy does not begin to describe it....Your plan will work way better...JJ
     
  9. tlcase

    tlcase Smoke Blower

    I'm sorry but.........

    ........Go HAWKS!

    [​IMG]
     
  10. smokinal

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

    Looks like the guys have you covered. Bacon wrapped stuffed pork loin is a big favorite around here.
     

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