- 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
Smoked pork loin help
Posted on 6/13/18 at 9:30 pm
Posted on 6/13/18 at 9:30 pm
Smoking a pork loin this weekend and can’t decide if I should brine it and also if I should use hickory or pecan chips. I have never used pecan so not real sure about it. Going to do it on my Masterbuilt Electric smoker.
9
Posted on 6/13/18 at 9:40 pm to doubleh
Brining will not hurt since its a relatively lean cut. I like wood with a sweetness to it (apple, peach, cherry) for pork.
Posted on 6/14/18 at 12:50 am to doubleh
Pecan would go well with pork. As the poster above noted though, the fruit woods would work great also.
Posted on 6/14/18 at 5:58 am to doubleh
I've usually found whole pork loin sort of meh, but buy it sometimes when it is on sale.
Last time, it finally turned out really good. The difference maker was I dry brined it with a healthy dose of kosher salt, left in fridge about 8 hours in a pan covered with plastic wrap. Before cooking, I lightly seasoned with a low-salt rub (Meathead's Memphis Meat Dust).
Cooked on rotisserie on Weber kettle over charcoal and chunks of cherry. I may have mixed in some other woods too. Can't recall, but I often do that.
My gang agreed it was the best results we've had for whole pork loin. It had light smoke and good flavor throughout the cut.
Last time, it finally turned out really good. The difference maker was I dry brined it with a healthy dose of kosher salt, left in fridge about 8 hours in a pan covered with plastic wrap. Before cooking, I lightly seasoned with a low-salt rub (Meathead's Memphis Meat Dust).
Cooked on rotisserie on Weber kettle over charcoal and chunks of cherry. I may have mixed in some other woods too. Can't recall, but I often do that.
My gang agreed it was the best results we've had for whole pork loin. It had light smoke and good flavor throughout the cut.
Posted on 6/14/18 at 6:21 am to doubleh
Pecan with pork. 
Posted on 6/14/18 at 6:40 am to doubleh
Need to smoke a loin pretty quick since it’s so lean. 300-325 w/fruit wood
Posted on 6/14/18 at 6:56 am to doubleh
Inject with apple juice/worsh sauce. Sit over night. choice of seasoning. Pecan & fruit wood. Smoke between 275-300 range. Internal temp 140-145 degrees. Rest for 20 minutes or as long as u can resist. Enjoy
Posted on 6/14/18 at 7:02 am to doubleh
Brining would help and using a fruit wood would be better than anything else. Peach would be my first preference then apple. For a pork loin I prefer a lighter flavorful wood smoke.
Posted on 6/14/18 at 7:36 am to doubleh
inject it with apple juice. Its easy to dry that thing out on a smoker.
Posted on 6/14/18 at 8:24 am to fatboydave
My go to for pork is half pecan, half hickory. Pecan is a great wood to add if you have it.
This post was edited on 6/14/18 at 11:44 am
Posted on 6/14/18 at 8:28 am to fatboydave
I didn't brine my last pork loin. I put a dry rub on it and threw it in my offset stick burner at 275 degrees. Pulled it when internal reached 135, wrapped it in prosciutto (had some leftover in the fridge from something else), and put it back on until it reached about 150. Came out great.
Posted on 6/14/18 at 8:44 am to TheDude
i never brine mine
dry rub and take it off at 150
always delicious
dry rub and take it off at 150
always delicious
Posted on 6/14/18 at 9:17 am to LSUvegasbombed
quote:
take it off at 150
lower finish temp is critical for this cut of meat.
Posted on 6/14/18 at 9:37 am to jmon
quote:
lower finish temp is critical for this cut of meat.
This. Any lean cut needs to be pulled at medium rare or medium if it's pork, beef, lamb, etc.
If I'm smoking a cut like this, I'll use a disposable pan and a rack of some sort to keep the meat up off the bottom. Smoke it at 225 for a couple hours to get the smoke flavor, then add some liquid to the pan (varies depending on the type of meat) and cover with foil until I hit desired temp. Makes for a nice, juicy cut of meat that still has a good smoke flavor to it.
ETA: Oh and I crank the heat up after I foil. If I'm on the MES I'll max it at 275, but if I'm on the WSM I'll just open all the vents and let it hit 350 or so.
This post was edited on 6/14/18 at 9:39 am
Posted on 6/14/18 at 6:18 pm to doubleh
Loins are easy to over cook, I always brine mine.
Pecan works great with pork, if you have a little apple, Cherry etc fruit wood, It would only help.
Pecan works great with pork, if you have a little apple, Cherry etc fruit wood, It would only help.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News