Discussion in 'Pork' started by drgula5, Jul 14, 2015.
Off work today so i thought i would smoke a loin!! Here she is all rubbed up and ready!!!
Does anyone wrap pork loin?
I wrapped mine in bacon. Fricken great.
D5, watch our temp as loin will dry out quickly as it is very lean. 145 will do ya .
What he said. I like to pull mine at about 140.
How did yours turn out? Pulled mine at 140, let it sit for 30 min..tasted great but it was a bit tough
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It turned out pretty good, but could have been a touch more tender. That's why I tend to stick with tenderloin--never had a tough one.
try this brine on a loin......
i like to let it sit in the fridge for 2 days and then smoke it. i put a little of the brine in a pan under the loin and catch the drippings and it is TO DIE FOR !!!!!! just a great juice to put on the meat or spuds ..
1 cup salt
1 cup brown sugar
garlic cloves as many as ya want
onion cut up
apple juice 4 liters (gallon) and some water if need be