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 Post subject: pork loin help
PostPosted: Wed Feb 29, 2012 8:08 pm 
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Pilgrim
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Joined: Sat Oct 22, 2011 5:09 pm
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I'm going to smoke my first pork loin on my WSM Saturday and was hoping to get some advice.


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 Post subject: Re: pork loin help
PostPosted: Wed Feb 29, 2012 8:47 pm 
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Outlaw
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Joined: Fri Sep 18, 2009 1:17 am
Posts: 1627
Location: Garland, Texas USA
Rub the loin in your favorite pork rub, cook it indirectly using 2-3 fist size chunk of your favorite wood, Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.
Hope this helps you out - enjoy the cook and loin

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 Post subject: Re: pork loin help
PostPosted: Wed Feb 29, 2012 11:34 pm 
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Throw Down MVP
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Location: Corpus Christi
What CD said but I like to sear first then go indirect with just a little smoke.

140-145 is done and resting 10 minutes under foil will add +/- 5 degrees. Beyond that will dry out a relatively lean cut.

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 Post subject: Re: pork loin help
PostPosted: Thu Mar 01, 2012 3:12 am 
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Outlaw
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Location: Germany
be aware, the pork loin is like a sponge for smoke flavour ;-)

Add just a litte smoke wood. I did sometimes too much in the past...

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 Post subject: Re: pork loin help
PostPosted: Thu Mar 01, 2012 7:42 am 
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Deputy
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Location: The Westend of Galveston Island
They can go from done/moist to dry/leather very quickly. Best practice would be to have a maverick or other remote type thermometer monitoring the internal temp. Please post the results.

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 Post subject: Re: pork loin help
PostPosted: Mon Mar 05, 2012 2:13 am 
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Pilgrim
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Joined: Sun Mar 04, 2012 1:32 pm
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Location: Valdese, NC
I have had my best results with stuffed pork loins taking them off the cooker at 135° and resting them for 10-15 minutes before slicing. They have all been fantastic... juicy... tender... very good stuff!


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 Post subject: Re: pork loin help
PostPosted: Mon Mar 05, 2012 1:47 pm 
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Rustler

Joined: Fri Mar 02, 2012 3:18 pm
Posts: 104
Location: Jollyville, TX
The best loin I ever cooked was done fairly hot and fast around 275-300, pulled off cooker when IT was 138, then rested in foil on the cutting board for 45 minutes before slicing.

Most of the time I'll go hot and fast, and pull off cooker when IT reaches 140, then rested in foil for minimum of 30 min.

The rest time will allow the IT to keep climbing to the TARGET finished temp of 145. If you pull them off the cooker @ 145, then rest in foil, the final finished temp will be in the low 150's, which for me is overdone :)

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 Post subject: Re: pork loin help
PostPosted: Fri Mar 30, 2012 7:57 am 
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Pilgrim

Joined: Thu Mar 22, 2012 7:20 pm
Posts: 15
Location: Indianapolis
I prefer to do my loins hot and fast too. I guess I grill them vs smoking them. 350-375 til internal temp is 140, then rest. You'll definitely want some way to monitor the internal temp, either a maverick or poorer or whatever.

If you want to smoke, be careful and listen to Simon (a little smoke goes a long way on loins). I recommend apple wood though.

Good luck!


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