Herb Rubbed Pork Loin

[will615]

This Sunday’s smoking project was a pork loin (3 lbs.). I used a recipe that I got from amazingribs.com (http://www.smoking-meat.com/may-8-2014-herb-rubbed-smoked-pork-loin) that uses fresh rosemary, thyme, garlic, and rib rub. I applied the herb mixture and olive oil to the meat, wrapped it in Saran wrap, and left it overnight. I did not brine it this time. I used 2 oz of maple chips. Outside temps were  near 50 deg. I set the smoker to 225 deg. My goal was 145 deg after 3.5-4 hrs. I read a couple of posts that pork loins can cook quickly so I checked it after 1.75 hours. It was already at 153 deg!! Tastes great but definitely overcooked. I’m learning!

• Tweet
• 

[DivotMaker]

Looks good, Will!  But...your life will be MUCH simpler if you get an internal thermometer to monitor the meat as it cooks.  Going off of time is highly unpredictable, and will not yield consistent results.  The only thing I cook by time is ribs, and that's just a ball park...the ribs tell me when they're done. 

[prudentsmoker]

Once again Tony is spot on. Once you have a remote thermometer you will wonder on on earth you ever got by without one.

[will615]

I did use an internal thermometer but it's not remote. There was this football game on TV!  I will look into remotes. Thanks!

[DivotMaker]

Something like the Maverick line is good.  Fireboard is best, if it's in your budget.

[Meatball]

Once again Tony is spot on. Once you have a remote thermometer you will wonder on on earth you ever got by without one.

Could not agree more..... well worth the investment

[Meatball]

Has anyone tried butterflying the pork roast and putting the herbs on the inside and tying then smoking?

[DivotMaker]

Has anyone tried butterflying the pork roast and putting the herbs on the inside and tying then smoking?

Sounds like a good reason to smoke a loin, Bobby! 

[Lonzinomaker]

I like the roulade method.  Slice evenly down the middle, then flay each side to they open up to 4ths. apply herbs and butter then roll up like a cinnamon roll. Tie with string then cook. Here's a you tube to watch: https://www.youtube.com/watch?v=Ev2CDEM4aC0.

[DivotMaker]

That looks really good, Dave!  I may have to try the stuffing in the video!

[Meatball]

I like the roulade method.  Slice evenly down the middle, then flay each side to they open up to 4ths. apply herbs and butter then roll up like a cinnamon roll. Tie with string then cook. Here's a you tube to watch: https://www.youtube.com/watch?v=Ev2CDEM4aC0.

Thank you!!!!!