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
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.
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?
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.
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?
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.
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
Wow not even 2 hours and I am already at 145 temp yikes
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.
And???
How did it turn out?
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
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
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?
? 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...
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.