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!
Herb Rubbed Pork Loin
- Thread starter will615
- Start date
DivotMaker
New member
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
Member
Once again Tony is spot on. Once you have a remote thermometer you will wonder on on earth you ever got by without one.
DivotMaker
New member
Something like the Maverick line is good. Fireboard is best, if it's in your budget.
DivotMaker
New member
Meatball said:
Sounds like a good reason to smoke a loin, Bobby!
Lonzinomaker
Member
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
New member
That looks really good, Dave! I may have to try the stuffing in the video!
