I want to smoke a boneless pork loin (8lbs, bought at Sam's club). I've never done one and was looking for tips on how you guys cooked them. I had planned on splitting it into two pieces to better fit my BS611. I've heard about people brining them, marinating them, and even wrapping in bacon when you smoke it. I assumed I could cook until it reached 150-155 then take off and wrap for 30minutes to an hour. Any tips or ideas would be greatly appreciated. Thanks 8)
The new latest USDA guidelines recommends 145°F (with a 3 minute rest) for the safest temperature. I take mine to 142°F and tent foil during the rest, with 140°F being used by many chefs as the lowest possible safe temperature. I don't tightly wrap or FTC a pork loin during rest. When you FTC you are turning your cooler into a passive oven so the pork will continue to cook and possible overcook.
Cutting it in half will be fine. Whether or not I'm making Canadian bacon or cooking fresh pork, I generally will cut mine into thirds. The first third is where the dark meat turns into white meat. Then I halve the remaining longer piece. I then will use butcher's twine and tie the each piece. This gives it a uniform shape, and helps it cook more evenly.
When cooking fresh pork loin, I use my favorite recipe that I will use to roast a pork loin in the oven; that includes stuffed loins. The only change I make, if the recipe call for shearing I skip that. Cook the pork at 225°F, applying 1:40 - 2:00 of smoke (I like pecan). Then continue to cook until your desired internal temperature is reached. After it has rested, if you want, you can do a reverse sear. Just use equals part of canola oil and butter, and a couple of crushed cloves of garlic. Use medium high heat that in a cast iron pan. Remove the garlic before it burns, and you can sear the cooked loins in the hot oil.
Hey Habanero any chance you would want to share your recipe. thanks
For pork loins I don't have a basic recipe. I generally will prepare the loin on what type of flavor profile I'm looking for at the time, and either search the internet or my cookbooks for a recipe that looks good. Then convert the cooking method, to how I can cook it in the Bradley. Right now I'm tired of Tex-Mex flavors and leaning more towards Asian and Jamaican flavors. Lately I've also been brining my pork loins. Just make sure you pork is not enhanced (already brined).
I use a very simple brine.
2qts. water
2 Tablespoons Pickling Salt (Table salt)
2 Tablespoons sweetener (optional), this can be white or brown sugar, molasses, maple syrup etc.
Mix all ingredients. Cool the brine to at least 40°F. Place loin in the brine, move it to the refrigerator, and brine you loin for 4 - 6 hours. After brining pat dry with paper towel, and air dry (uncovered) in the refrigerator for a few hours. Then prepare the loin per recipe, and cook it in the Bradley at 225°F. On my last couple of loins, I've only used 1 hour of smoke and was very satisfied with that, but most like more smoke. I cook to an internal temperature of 140°F, then tent foil. During rest the carryover will bring it up another 2 - 3 degrees. If you want to make sure your loin meets the USDA recommended temperature, take it out of the Bradley at around 142°F, and it should reach 145°F. I don't recommend using the FTC method on loins, you will end up over cooking it.
I have been taking a close look at one of Bobby Flay's pork loin recipes. He has a brine that I am tempted to use. His brine is located within his recipe that I provided a link to.
Brined Pork Loin.... (http://www.foodnetwork.com/recipes/bobby-flay/brined-pork-loin-with-molasses-mustard-glaze-sour-mash-sauce-and-apple-butter-recipe.html)
Will have to try this as Pork is still cheap.