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Smoked Pork Loin
Posted on 10/10/13 at 11:55 am
Posted on 10/10/13 at 11:55 am
I've smoked brisket, ribs and butt, however not loin. What is your perferred rub, wood and time/temp for pork loin?
TIA
TIA
2
Posted on 10/10/13 at 12:18 pm to Geaux-2-L-O-Miss
they're so lean, i'd go with your rib rub, and butterfly it.
Posted on 10/10/13 at 12:30 pm to Tommy Patel
I wouldn't do the butterfly route you end up with a piece of meat that goes from slim as can be at the edges to thick at the centers. Take a look see at the method for making Canadian bacon on the webz it will give you ideas on brining it, and temps and times for smoking.
Posted on 10/10/13 at 1:17 pm to Geaux-2-L-O-Miss
I haven't not enjoyed smoked pork loin and I've had several. Probably the fact that it's so lean. It just doesn't do it for me like other meats do. 
Posted on 10/10/13 at 1:20 pm to Gris Gris
I got one from Bergeron's that was stuffed with spinach and artichoke, wrapped in bacon and smoked.. Was out of this world.
Posted on 10/10/13 at 1:32 pm to Gris Gris
quote:
I haven't not enjoyed smoked pork loin and I've had several. Probably the fact that it's so lean. It just doesn't do it for me like other meats do.
You got a double negative, but...
Agree 100%. Not my thing.
Posted on 10/10/13 at 1:36 pm to bdevill
I use my rib rub (previous poster as well). Use a lighter wood, like apple or cherry. Stay away from mesquite
Posted on 10/10/13 at 2:02 pm to blacykaty
Yes. You dont want too much smoke on it though. Delicate meat, only a hint of smoke. I cook it at 325 and pull it at 140 internal temp.
Usually stuff the loin and bacon wrap. Rub is a little olive oil, s&p, and some fresh herbs (Parsley, etc..)
-Edit: I usually dry brine this cut also. Salt, rub and fridge for a few hours.
Usually stuff the loin and bacon wrap. Rub is a little olive oil, s&p, and some fresh herbs (Parsley, etc..)
-Edit: I usually dry brine this cut also. Salt, rub and fridge for a few hours.
This post was edited on 10/10/13 at 2:04 pm
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