Smoked Pork Loin

Discussion in 'Pork' started by smokie bill, Jul 24, 2011.

  1. smokie bill

    smokie bill Fire Starter

    I have a 7# boneless pork loin I want to smoke.  Would like a little advice on the following questions:

    1.  What should the smoking temp be?

    2.  At that temp, how long per pound should the cook time be?  I plan to pull it around 140 degrees, wrap in foil, wrap in heavy towels & place in a closed cooler...just like ribs. 

    3.  I plan to use Jeff's Naked Rub on it.  Should I also put a few bacon wraps round it to help maintain moisture?

    Any additional comments will be appreciated.

  2. bmudd14474

    bmudd14474 Guest

    I run the smoker at 225 for loin. I really have never paid attention to time when I have done them so I am not 100% sure.

    As for the bacon. Everything is better with Bacon.
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Your plan sounds great, just cook to temp not time. USDA recommends 145 by the way. 
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like you have a plan. If you pull it at 140 & wrap it  in foil & towels it will continue to cook. Leave your probe in it & when it hits 145 it's ready to eat.
  5. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Loin is one of the easiest smokes you'll do. I run temp at 220 and use a rub similar to Jeffs and it usually takes 3 to 4 hours to get to 145. I wrap it and into the cooler for an hour or so and it's ready to slice. I don't use a bacon wrap and the loin is still nice and juicy. Bacon never hurt anything tho. :)  You didn't say what kind of wood you're using but I've had great results using apple and peach. Hickory is always good with pork but I think the fruit woods add a little sweet smoky taste that's just delicious. Sounds like you have a good plan, if you have any more questions we're here to help.

    Good luck!
    Last edited: Jul 25, 2011

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