Smoking A Pork Loin

Karaokegod01 · October 10, 2011, 11:13:24 AM

Wanting to smoke a pork loin today but not sure how because I have not done one yet. How hot should I cook it, What wood should I use, Any good loin rubs out there or can someone give me directions to make my own, how long should I cook it. Any Tutorials like the rib one would be great

FLBentRider · October 10, 2011, 11:32:07 AM

I would:

1. Put a rub on it. Jan's rub from the recipe site is a good one. (recipe site http://www.susanminor.org)

2. Pre-heat your smoker to 225F.

3. Put the loin in for 2-3 hours of smoke.

4. Continue to cook at 225F until the IT is 145F or however you like your pork.

5. Rest in a foil-towel-cooler for at least 30 minutes.

6. Slice and serve.

How long will it take? It depends on how big it is and how many times you open the door. For the average size pork loin roast (4 or 5 lbs) I'm thinking 4-5 hours at most.

Karaokegod01 · October 10, 2011, 11:44:31 AM

Quote from: FLBentRider on October 10, 2011, 11:32:07 AM
I would:

1. Put a rub on it. Jan's rub from the recipe site is a good one. (recipe site http://www.susanminor.org)

2. Pre-heat your smoker to 225F.

3. Put the loin in for 2-3 hours of smoke.

4. Continue to cook at 225F until the IT is 145F or however you like your pork.

5. Rest in a foil-towel-cooler for at least 30 minutes.

6. Slice and serve.

How long will it take? It depends on how big it is and how many times you open the door. For the average size pork loin roast (4 or 5 lbs) I'm thinking 4-5 hours at most.

Alright this is only a 2lb loin. what wood would you use?

FLBentRider · October 10, 2011, 11:59:45 AM

Quote from: Karaokegod01 on October 10, 2011, 11:44:31 AMAlright this is only a 2lb loin. what wood would you use?

What do you have?

I'd use (in order of strong to mild) - Hickory, Oak, Maple, Apple.

Karaokegod01 · October 10, 2011, 12:08:10 PM

Alright I have the rub on it and it is in the smoker. I used Hickory and I will smoke it for about 3 hours then check the temp and smoke till about 160 (We like it well done) then put it in foil and chuck in the cooler for about 30 minutes is that right?

FLBentRider · October 10, 2011, 12:29:23 PM

Quote from: Karaokegod01 on October 10, 2011, 12:08:10 PM
Alright I have the rub on it and it is in the smoker. I used Hickory and I will smoke it for about 3 hours then check the temp and smoke till about 160 (We like it well done) then put it in foil and chuck in the cooler for about 30 minutes is that right?

That will work, maybe pull it at 155-157, it will "coast" to 160F in FTC.

With only 2lbs I would start checking it at about the 3hr mark. That is a lean cut, There is a not a lot of connective tissue to break down, so the temp will climb on you if you don't watch it.

Karaokegod01 · October 10, 2011, 12:56:40 PM

Quote from: FLBentRider on October 10, 2011, 12:29:23 PM
Quote from: Karaokegod01 on October 10, 2011, 12:08:10 PM
Alright I have the rub on it and it is in the smoker. I used Hickory and I will smoke it for about 3 hours then check the temp and smoke till about 160 (We like it well done) then put it in foil and chuck in the cooler for about 30 minutes is that right?

That will work, maybe pull it at 155-157, it will "coast" to 160F in FTC.

With only 2lbs I would start checking it at about the 3hr mark. That is a lean cut, There is a not a lot of connective tissue to break down, so the temp will climb on you if you don't watch it.

Ok thank you

Karaokegod01 · October 10, 2011, 01:52:26 PM

Wow not even 2 hours and I am already at 145 temp yikes

FLBentRider · October 10, 2011, 03:06:51 PM

Quote from: Karaokegod01 on October 10, 2011, 01:52:26 PM
Wow not even 2 hours and I am already at 145 temp yikes

I'd say back the temp down to 200F, but it's probably already done.

FLBentRider · October 11, 2011, 05:49:46 PM

And???

How did it turn out?

Tenpoint5 · October 12, 2011, 08:18:24 PM

Quote from: FLBentRider on October 11, 2011, 05:49:46 PM
And???

How did it turn out?

Must have put him into Pork Nirvana there Randy!! ;D ;D

Karaokegod01 · October 30, 2011, 12:49:13 PM

Quote from: Tenpoint5 on October 12, 2011, 08:18:24 PM
Quote from: FLBentRider on October 11, 2011, 05:49:46 PM
And???

How did it turn out?

Must have put him into Pork Nirvana there Randy!! ;D ;D

Did not turn out to well it was tough and I think overcooked

FLBentRider · October 30, 2011, 02:24:41 PM

Quote from: Karaokegod01 on October 30, 2011, 12:49:13 PM
Quote from: Tenpoint5 on October 12, 2011, 08:18:24 PM
Quote from: FLBentRider on October 11, 2011, 05:49:46 PM
And???

How did it turn out?

Must have put him into Pork Nirvana there Randy!! ;D ;D

Did not turn out to well it was tough and I think overcooked

What was the IT when you took it out?

How long did you cook it?

salukijj · April 04, 2012, 08:05:30 PM

? for you... I have a 5lb loin. The last one I did I set it "fat" side down. It was pretty good, but if I do "fat" side UP would it be more flavorable and juicy ??
Thanks...

rajzer · April 06, 2012, 06:01:28 PM

I would put it in a salt, garlic and rosemary brine for a couple of days. This way it will be moist and flavourful. Take it out when the internal temp reaches 150. Let it rest for 10 minutes before cutting.