pork loin going on the smoker on mon, any tips ?

Brine it first

two approaches to keep it moist:
- Fat side up if not trimmed
- basket-weave bacon over it

Apple chunks.
Internal thermometer or instant read.
Keep temp ~240°
Pull at 140° and let rest for about 10 minutes. Foil tent loosely.
Enjoy and keep smoking.

Salt, pepper, rosemary.

quote:

Originally posted by sgalczyn:
two approaches to keep it moist:
- Fat side up if not trimmed
- basket-weave bacon over it

3rd approach - cook it hot & fast and pull at 140 to 145 internal temperature. I have a BGE so it's easy to do hot & fast at 375F pit temperature, but not all smokers can do hot & fast.

quote:

Brine it first

Any salt before cooking will draw the mosture out, making it dryer & less tender.

quote:

Originally posted by Anush:

quote:

Brine it first

Any salt before cooking will draw the mosture out, making it dryer & less tender.

Simply not true. Both wet brining and dry brining actually denatures the proteins and allows them to remain more moist throughout the cooking process. With dry brining it initially draws moisture out of the meat, but it actually reabsorbs and also it's hygroscopic which means it absorbs additional moisture from the air. See article with pics and more explanation.

I use a pork dry rub and cook at between 275 and 300 degrees to around 125-130 internal temp then slather the loin with Sweet Baby Ray's sweet & spicy BBQ sauce and finish to 145 internal temp. Comes out moist and tasty.

Jim

quote:

Originally posted by Anush:

quote:

Brine it first

Any salt before cooking will draw the mosture out, making it dryer & less tender.

Huh?

Do you not understand what brines do and how they work?

I smoke my pork loins low and slow. I use hickory because I like the flavor, but other woods work well also. I smoke @ 225F with and internal temp probe. I pull it at 145F and let it rest for 1-2 hours.

quote:

Originally posted by Anush:

quote:

Brine it first

Any salt before cooking will draw the mosture out, making it dryer & less tender.

Wrong!

If you have, or can get, Pecan wood for smoking Pork.

quote:

Originally posted by Johnny 3eagles:
If you have, or can get, Pecan wood for smoking Pork.

I agree. Cherry and apple woods work well with pork also.

Jim

Marinate it in this.
https://www.andrias.com/order-...126214628/category=0

Then cook it using apple or cherry. Home run!

Option 1: Use a sharp boning knife to "unwrap" the tenderloin and lay it flat. I make a herbed garlic cream cheese and spread it all over. I then layer fresh spinach leaves and roll it back up and secure it with butchers twine. Low ad slow on the smoker. Slice in to pinwheels. Makes a great presentation.

Option 2 (hide your momma so you won't be tempted to slap her): Sous Vide the tenderloin 4-6 hours to a temp of 125 - 130 (we raise our own very clean pork). Stick on the smoker for about 30 minutes to apply a kiss of smoke. Let rest about 20 minutes. Prepare to fight to the death to keep the heathens away...

Thanks for the help everyone, Came off perfect

Ex post facto but I use a mix of applesauce and olive oil in a squirt bottle to keep pork loin or butt moist during smoking...

I sprayed apple juice several times, plus had apple wood. Thanks, will keep it in my notes