Pork loins

[TJ]

Local store had a sale on boneless pork loins for $.99 a pound so I bought 6. They weigh between 4-5 pounds each. Like to smoke one and already had a good brine and rub to use. They are trimmed pretty good without a lot of fat.
What internal temp should I shoot for? How many ounces of wood should I use?
Thanks!

 

[dcbt]

Pork tenderloins may be my favorite things to smoke, soooo good.  I use 5-6oz hickory at 225 until internal is 155 (usually takes an hour and a half or so for a 24oz loin).  Reverse sear on the grill to finish.

 

[TJ]

Thanks, but it’s not a tenderloin, it is a loin.

 

[old sarge]

Here is a link to a cooking chart.  Should get you started.
https://www.pork.org/cooking/pork-temperature/

 

[TJ]

The loins are 3 - 3.5 inches in diameter. How long do you think it would take to bring it up to 155F if I am smoking it at 225?

 

[Durangosmoker]

I think pork loins are among my favorite things to smoke, and I do them fairly often. A couple of suggestions: a: Loins are fairly lean, so brining them will help keep them moist. Use the search function for DivotMaker's Brine for Pork Loin, it's terrific. b: the FDA now says that pork is safe to eat at 145 degrees F, and the higher temp you take the meat to, the dryer it will become. I take it out at 145, then reverse sear, and it is done to my liking.

A 4 - 5 lb loin usually runs me about 3 - 3.5 hours, although I have had them done in as few as 2 or as many as 5 hours. Get a good remote thermometer and cook by temperature, not time.

Put a small pan of water (or other liquid), disposable aluminum mini-loaf pans are great, in the smoker alongside the wood box to add moisture in the box and help prevent the meat from drying out.

Good luck, and Happy Feasting!

 

[gregbooras]

Another option is to wrap them in bacon!
Everything is good with bacon.
Best Greg

 

[Pork Belly]

What internal temp should I shoot for?

It depends on how you want to eat them. Sliced thin for sandwiches cold, or served hot 135 It will come up to 140 after resting. Brined fro a canadian bacon, cured product you should go 150 IT.
As to the amount of wood it depends on how much smoke you like. Go with 4-6 oz, I wouldn't do more than 6.

 

[TJ]

Cooked it last Friday. Ended up brining it overnight with the same recipe I use for a butt as well as covering it with mustard and Memphis Dust. Cooked the loin at 225 with 4 ounces of chips. In 3 hours and 15 minutes it hit 150F so I pulled it. It was delicious. Was juicy and tender but lacked a good bark due to the small amount of exterior fat covering.