- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
4# pork loin
Posted on 2/18/24 at 11:18 am
Posted on 2/18/24 at 11:18 am
How long and what temp to smoke a pork loin that’s about 4#’s?
Thank You
Thank You
6
Posted on 2/18/24 at 11:53 am to KemoSabe65
Be careful smoking pork loins. They don't have a ton of fat in them, so they can be very dry once they reach a proper temp.
Posted on 2/18/24 at 11:58 am to KemoSabe65
I’ve done at 225 degrees until it reaches 140 IT, then pull it.
Be very careful with it. Vast majority of meats I smoke, I don’t always bother with a meat thermometer; however, for pork loin, always.
Which reminds me, it has been a long time since I’ve done one. Might be what I cook next weekend. I like to make cheesy grits and a reduction sauce to eat it with.
Be very careful with it. Vast majority of meats I smoke, I don’t always bother with a meat thermometer; however, for pork loin, always.
Which reminds me, it has been a long time since I’ve done one. Might be what I cook next weekend. I like to make cheesy grits and a reduction sauce to eat it with.
Posted on 2/18/24 at 12:06 pm to PJinAtl
It’s panned with foil, little uplift to allow some smoke in also.
Posted on 2/18/24 at 2:40 pm to KemoSabe65
Rub it down with your favorite rub.
Smoke it at 225-250.
I usually sauce it once it hits 120 so the sauce can set.
Pull it when it’s 140. Let it rest and slice thin.
Smoke it at 225-250.
I usually sauce it once it hits 120 so the sauce can set.
Pull it when it’s 140. Let it rest and slice thin.
Posted on 2/18/24 at 2:42 pm to KemoSabe65
Brine first!
Posted on 2/18/24 at 2:49 pm to KemoSabe65
Cherry wood, for some reason, goes really well with pork loin.
Don't be afraid to get some cherry preserves and cut it with vinegar (apple cider) and cayenne for a glaze.
Use a filet knife, not a chef knife, to slice paper thin.
Don't be afraid to get some cherry preserves and cut it with vinegar (apple cider) and cayenne for a glaze.
Use a filet knife, not a chef knife, to slice paper thin.
Posted on 2/18/24 at 2:52 pm to KemoSabe65
Love smoking pork loins. 250 degrees for about 2 hours until an internal temp of 145.
Most loins you purchase are already brined.
Most loins you purchase are already brined.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News