Author Topic: Pork loin help please  (Read 202 times)

dannyboy

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Pork loin help please
« on: September 05, 2017, 12:22:09 PM »
We are having a dinner at church Sunday. I'm thinking of smokin a full pork loin. The big loin like you get at Sam's or Costco. Could use some pointers please. I need this to turn out good. Thanks
#2, Large Big Green Egg, married for 37 yrs to same wonderful woman. Retired from UPS after 30 yrs. Bass fishing, wood working, are my current hobbies.

Grampy

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Re: Pork loin help please
« Reply #1 on: September 05, 2017, 03:27:18 PM »
Dannyboy, this is how I do pork loins. Normally I'll buy the whole loin like you are talking about and cut it in half just because it is easier to work with.  I brine it using DM's pork loin brine recipe over night. Take it out of the brine and rinse off  and use plain yellow mustard as a binder and cover it with my favorite rub. Put it in my SI #2 at 225 degrees with 3.20 ounces of hickory (I also use pecan and sugar maple sometimes). Smoke it to an internal temperature of 150 degrees (approximately 3 1/2 to 4 hours). I double wrap it in foil and put it into a cooler with towels on top of it for 2 hours.
Jimmy from Arkadelphia, AR
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Glock_21

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Re: Pork loin help please
« Reply #2 on: September 05, 2017, 10:13:34 PM »

+1 on Divot Maker's brine for pork loin.  I usually cut them in half so I can use 2 different rubs.  Smoke at 200 - 225 until internal temp hits 145-150.  Keep an eye on it.  Those things cook way faster than you would expect.  I've had some done in 2 hours.

The brine seems to make a huge difference in how moist they stay.

Travis from North Central Oklahoma
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SuperDave

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Re: Pork loin help please
« Reply #3 on: September 06, 2017, 08:59:41 AM »
wrapping a 1/2 in bacon might be a nice touch. 

Model 4, Harrisville, Utah

dannyboy

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Re: Pork loin help please
« Reply #4 on: September 06, 2017, 10:14:20 AM »
Thanks guys. Now where is the brine recipe located at?
#2, Large Big Green Egg, married for 37 yrs to same wonderful woman. Retired from UPS after 30 yrs. Bass fishing, wood working, are my current hobbies.

Grampy

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Re: Pork loin help please
« Reply #5 on: September 06, 2017, 11:26:17 AM »
Thanks guys. Now where is the brine recipe located at?

Here's DM's recipe (with a couple of my comments in red)

1 gallon water (I use 1/2 gallon in the pan, then add the other 1/2 gallon in the form of ice when I've cooked the brine)
1 1/8 cup kosher salt (Brining over night I cut the salt down to about 3/4 cup)
1 cup dark brown sugar
1 Tbsp. granulated garlic
1 Tbsp. onion powder
1 Tbsp. Tony Chachere's Creole Seasoning
1/3 cup apple cider vinegar
1 Tsp. #1 curing salt (I do not use this when I brine loins)
« Last Edit: September 06, 2017, 11:29:13 AM by Grampy »
Jimmy from Arkadelphia, AR
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dannyboy

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Re: Pork loin help please
« Reply #6 on: September 06, 2017, 11:38:21 AM »
This is awesome. Thanks for the replies. Can't wait to try it.
#2, Large Big Green Egg, married for 37 yrs to same wonderful woman. Retired from UPS after 30 yrs. Bass fishing, wood working, are my current hobbies.

MarkS

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Re: Pork loin help please
« Reply #7 on: September 12, 2017, 05:50:59 PM »
We smoked a 2.5 lb. pork loin recently.  Brined for 20 hours, mustard/rib rub, smoked at 225 to 150 degrees, rested about 20 minutes.

Fantastic!!!

kona77

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Re: Pork loin help please
« Reply #8 on: September 12, 2017, 11:22:15 PM »
 I pretty much follow the same process as noted above.. Brine overnight and in the smoker at 225 until the IT hits 145.. I do agree with Glock and I have had some large pork loins (cut in half) done in 2 hours.  One of the my favorites things to smoke and they turn out moist and juicy.

I did put my last one under the over broiler for 5 minutes with my homemade BBQ sauce to give it a nice glaze.. YUMMY!!! :P 
 
Gene from Wisconsin
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Durangosmoker

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Re: Pork loin help please
« Reply #9 on: September 14, 2017, 07:27:55 PM »
Add me to the fan club. Pork loin is probably my favorite thing to smoke, and it has always come out well. I use Tony's brine as above, with the pink salt if I want a smoke ring, and then just probe the meat and bring to 145.

Love the idea of wrapping in bacon!
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.