The Texas BBQ Forum

I'm going to smoke my first pork loin on my WSM Saturday and was hoping to get some advice.

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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CowboyDon
Garland, Texas
CBD Backyard BBQ Shack
"The dog is gonna go where the dog wanna go"

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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Suppose you were a fisherman, and suppose you exaggerated a lot ..... but I repeat myself

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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Greetings

Simon

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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Deputy Dave

And the days that I keep my gratitude higher than my expectations, I have really good days
Ray Wylie Hubbard

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!

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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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)

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!