Smoking Pork Loin

Discussion in 'Pork' started by maxxrocket, Feb 1, 2014.

  1. Usually a dry rub man, every now and then a piece of meat screams MARINADE! I infuse EVOO with fiery dried arbol chilies in this spicy
    citrus recipe
    Last edited: Feb 1, 2014
  2. flash

    flash Smoking Guru OTBS Member

    I like using Teriyaki, then taking them to around 138-140 IT.
  3. Yeah, I like teriyaki too. Not too many people take pork off at such a low IT. I'M GLAD SOMEONE ELSE DOES IT TOO!:yahoo:

    My wife just told me that she wanted pulled pork, so I guess I'll cook it a TAD longer then I had planned.
  4. flash

    flash Smoking Guru OTBS Member

    I see no problem, but also wrap it in foil when it is pulled. This will  bring the temps up to  141 to 145 by the time I am ready to slice and serve.
  5. Exactly. If more people world learn this trick, no more dried out loin.
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Yep 138 then the rest is carryover.
    My loins are about 8-10lbs
    I pull at internal of 138 at the lowest reading and the loin is usually 142 at the highest point.
    20 minute rest and then ready for slicing.

  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I still have yet to smoke a pork loin or tenderloin but when I have roasted them I always pull it at 140 the highest. It's so juicy and tender that way.
    maxxrocket likes this.
  8. flash

    flash Smoking Guru OTBS Member

     Rarely smoke tenderloins. Just don't feel they need it when a quick roll on a hot grill have them ready to eat. Loins are great on the smoker.
  9. I like to marinade with an old red wine thats sitting around and a mix of ponzu and Worcester sauce. Wine does wonders on meat.
  10. sqwib

    sqwib Smoking Guru OTBS Member

    X2 I prefer a vermouth, soy. butter, and splash of worsestershire, makes a kick @ss gravy.
    I agree... no need to smoke these guys

    I prefer this over smoking or grilling for tenderloins.


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