Pork Loin

[mavrickone]

     Hi Out There!
I got a BS for Christmas with alder bisquettes and have smoked baby backs,pork roast and am getting ready to do a pork loin? I know it will be leaner than the roast so any info would be appreciated. The ribs and roast turned out great,and not just from my taste buds :) Its great to find this forum and from all I have read everyone is more than helpful so I am glad to join all you guys!!
I bought some special blend figuring they can't be too bad so any suggestions on flavors would be great.I am an old country boy and have used hickory,mesquite and pecan so most of the others are very new to me.

Thanks From T-Town

[Habanero Smoker]

I've done pork loins both cured and fresh. If you have a full loin you better off cutting it in half. For fresh loin, use butcher's string and tie the loin at 2 inch intervals. This will help maintain the shape, and will help the loin cook more evenly. I just season with my favorite seasoning at the time; I don't inject but some do. I like to wrap it tightly in plastic wrap and refrigerate overnight; or you can season it just prior to placing in the smoker. Place in a preheated smoker, and smoke/cook at 220°F until you reach an internal temperature of 145°F - 150°F. Let rest for 20 minutes before slicing. I like to apply maple smoke, and prefer a light smoke flavor on pork loin, so I only apply 2 hours of smoke. I wouldn't go over 3 hours.

You should also do a search on Canadian beacon.

[mavrickone]

    Thanks for the advice! What do you think of the special blend? I guess since thats what I have it will have to do this time  ??? I am looking forward to talking and sharing with everyone, heck who knows I may come up with a new good something, since I will try about anything!

[iceman]

I wouldn't go over 3 hours.

Good call on the smoke time Hab. Between 2 and 3 hours depending on the size seems to work out nice. (Except on the bacon).

[mavrickone]

I have seen post where they put some bacon above the meat to keep it moist,any opinions on that?

[Wildcat]

Welcome to the forum Maverickone! 

You mentioned that you were unfamilar with some of the wood.  Oak is on the same line as Pecan.  I use Pecan, oak, mesquite, or hickory for beef, depending on my mood.  I have recently tried apple on leg of lamb and a few other things.  Really nice flavor that apple.  I also have used cherry and maple.  To my taste buds, apple adds a mild hint of sweet.  Cherry and maple are sweeter and are really good as well.  I have only used the special blend once.  It was OK.  Kind of like a half way house between the strong (mesquite, hickory, etc.) and the mild (apple, maple, etc.)

As far as the bacon thing - some use it and some don't.  I am sure it helps keep the beast moist.  I suspect that it could slightly alter the taste of the meat being smoked (not always a bad thing).

I hope this helps you in your decision making.  Good Luck and post some pictures if you can.

[mavrickone]

   Thanks! I will try to post some pictures if I can.When it comes to this computer I make a real good plumber :) I was very pleased with the taste of the ribs and pork roast with the alder.I am guessing it is not as strong as the blend so I will make sure and take the advice from Hab and not smoke it as long(not more than 3 hours if I understood right)
   I really appreciate all the advice and I will bow to the experts and heed the advice.I am not sure on the bacon so any other opinions are very welcome. I have it rubbed and in the fridge until tomorrow evening.

Thanks!

[West Coast Kansan]

Bacon is good for longer smokes, chicken wraps and my heart doctor. If you follow Habs temp recommendations I would have the bacon for a late breakfast. You wont need it because the loin is lean.

[mavrickone]

   Ok! It will be 2 hours of smoke and no bacon ;) ! I like the last response because I am smoking this for a friend of mine who is a MD that just had a 5 bypass last week, but this is what he likes(actually butt so I am making it a little leaner :)!
  Thanks everyone for the welcome and advice. I look forward to being an "old timer" ;) with you other guys and I hope I will be able to give help like you have given.

Thanks
Mav

[mavrickone]

   Hi Guys,
I have a quick qusetion? I think I read on this forum that the "drip tray" should be in a V vs an A set up.It looks like from the directions that its in an A ? I am getting ready to put the pork loin on and I also do need a little extra advice :-[ I don't have a meat probe so I am kind of flying by the seat of my pants here.The loin is a 1/2 loin at 41/2 lbs can anyone give me a best guess on time and temp for it?
Thanks guys and please have patience with this newbe,I promise I will ask fewer silly questions as I go.My 60 hour work week is getting in the way of my BBQ >:(

Thanks
Mav

[Arcs_n_Sparks]

mavrickone,

You want the V, not the A. You want to channel crud and drippings down to the water bowl, not to the outside where your slider is.

Arcs_n_Sparks

[mavrickone]

    Thanks!
I just put the loin on so I went and changed the drip tray to a V> I looked at the owners manual an it looks like an A? I would guess this has come up before but I will go with you guys and experience. I joke with my group that "If I tell you its Easter start painting eggs", just meaning I will always tell em straight.

Thanks
Mav

[West Coast Kansan]

Might start with 6 hours. Lots of things to interact with this time but start looking about then. Dont know if you preheated or not, middle rack? Vent 1/2 closed?  Guessing your target 220 tower temp. Anyway 6 hours including smoke time is a guess. Life will get easier with a thermometer. 

Good Luck and enjoy the adventure.

[mavrickone]

    Thanks Guy!
  I reall appreciate the advice and 6 hours it will be. It has about 1/3 " fat on top so hopefully it will not get dry.I am doing this for a good friend that just had a 5 bypass and I called him this evening and told him what I was fixing and he was really excited.He is an MD and I am sure his surgeon would not recommend it but I don't think one good meal will hurt!
Thanks
Mav

[mavrickone]

  P.S. I will get a thermoter, does anyone have suggestions on which one? I have heard of remote ones so any advice and how is best to use?
Thanks
Mav