Smoking Pork Loin today

Discussion in 'Pork' started by wormser, Jun 7, 2014.

  1. wormser

    wormser Newbie

    First time I've attempted to smoke pork loin.  Doing 2, both 4.5-5lbs.  Planning on 230-ish for approx two hours/internal temp of 140-145, apple wood, pull and wrap it for another 30-60 minutes.  Additionally, I think I'm going to try this sauce with a few alterations:

    Since I have two, I might vary the process of each, maybe add some apple juice to the wrap for one?  not sure.

    Won't go on for 6-7 hours, will come back and update.  Might be fighting some rain this afternoon.

  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I wouldn't go to that high of temp before wrapping if you plan to continue cooking at that point...probably cut back to around 130-135*. Loin has a very lean interior and can become very dry at about 160* I/T, so be sure to continue monitoring temps.

    Have a great smoke!!!

  3. wormser

    wormser Newbie

    Smoker heating up.  Will go on in 15 minutes or so.  Will take advice and pull off around 135.
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yep, just finish it at 145* in the foil. Actually, you could pull it to rest at around 142* and carry-over while foiled should take to a bit over 145*, being it's a heavier cross-section of meat.

    Take a few pics to post for us if you can.

    Smoke on!!!


  5. wormser

    wormser Newbie

    Contorter Porter.  Ale Asylum, Madison WI.
  6. venture

    venture Smoking Guru OTBS Member

    A pork loin that size will easily rise 5 to 7, maybe even 10 degrees in resting depending on how you rest it.

    Depends on the taste of the folks you are serving.

    145 final temp is safe for non-injected, intact muscle pork meat.

    Some aren't ready to eat pork at the lowest safe level yet.

    For me, 135 would be fine to pull and rest.

    Good luck and good smoking.
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    A little "dark" brew with your smoke? Now you're talkin'...relax, kick back and watch the magic happen...

  8. wormser

    wormser Newbie

     Pulled at 142, wrapped for about 10 minutes.  Super moist!  Sauce was great too.

  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oh, that looks NICE!!!! Definitely has good moisture showing. Like the scoring, too...helps keep the bulk of it covered when shrinkage starts, while forming a little crust...and looks cool, too!!! I do cross-hatch scoring probably more than I realize...pretty much every larger cut of meat...anyway...

    Sounds like you hit your mark!!!

    Good smoke, Wormser!!!

  10. venture

    venture Smoking Guru OTBS Member

    Did anyone ask what that strange hole was in the middle of their slice of meat?  [​IMG]

    Good luck and good smoking.
  11. smokinadam

    smokinadam Smoking Fanatic

    Nice lookingl loin! Did one few days ago but I wrapped with bacon and cooked like your original plan. So really juicy and leftovers were as well. Keep up the good work!

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