July 03, 2021, 11:38 PM
Kept BumPork loin
pork loin going on the smoker on mon, any tips ?
July 04, 2021, 01:39 AM
PASigBrine it first
July 04, 2021, 05:12 AM
sgalczyntwo approaches to keep it moist:
- Fat side up if not trimmed
- basket-weave bacon over it
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July 04, 2021, 07:17 AM
joatmonvApple 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.
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July 04, 2021, 07:44 AM
MRBTXSalt, pepper, rosemary.
July 04, 2021, 08:11 AM
tatortoddquote:
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.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. July 04, 2021, 10:55 AM
Anushquote:
Brine it first
Any salt before cooking will draw the mosture out, making it dryer & less tender.
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July 04, 2021, 11:06 AM
tatortoddquote:
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.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. July 04, 2021, 11:59 AM
Jimbo54I 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
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July 04, 2021, 01:54 PM
PASigquote:
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?
July 04, 2021, 03:07 PM
GT-40DOCI 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.
July 04, 2021, 03:08 PM
smschulzquote:
Originally posted by Anush:
quote:
Brine it first
Any salt before cooking will draw the mosture out, making it dryer & less tender.
Wrong!

July 04, 2021, 03:19 PM
Johnny 3eaglesIf you have, or can get, Pecan wood for smoking Pork.
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July 04, 2021, 03:43 PM
Jimbo54quote:
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
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"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
July 04, 2021, 05:45 PM
1s1kMarinate it in this.
https://www.andrias.com/order-...126214628/category=0Then cook it using apple or cherry. Home run!
July 05, 2021, 11:20 AM
mark_aOption 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...
July 05, 2021, 11:28 PM
Kept BumThanks for the help everyone, Came off perfect
July 06, 2021, 08:15 AM
Jimbo JonesEx 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...
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July 06, 2021, 11:30 AM
Kept BumI sprayed apple juice several times, plus had apple wood. Thanks, will keep it in my notes