SIGforum
Pork loin

This topic can be found at:
https://sigforum.com/eve/forums/a/tpc/f/320601935/m/7890051384

July 03, 2021, 11:38 PM
Kept Bum
Pork loin
pork loin going on the smoker on mon, any tips ?



_____________________________

"It does not require many words to speak the truth.".....Chief Joseph


https://pbase.com/shellyva/image/171613535
July 04, 2021, 01:39 AM
PASig
Brine it first


July 04, 2021, 05:12 AM
sgalczyn
two approaches to keep it moist:
- Fat side up if not trimmed
- basket-weave bacon over it


"No matter where you go - there you are"
July 04, 2021, 07:11 AM
L90814
https://grillmasteruniversity.com/smoked-pork-loin/
July 04, 2021, 07:17 AM
joatmonv
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.


I'd rather be hated for who I am than loved for who I'm not.
July 04, 2021, 07:44 AM
MRBTX
Salt, pepper, rosemary.
July 04, 2021, 08:11 AM
tatortodd
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.



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
Anush
quote:
Brine it first


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


__________________________________________________

If you can't dazzle them with brilliance, baffle them with bullshit!

Sigs Owned - A Bunch
July 04, 2021, 11:06 AM
tatortodd
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.



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
Jimbo54
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


________________________

"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
July 04, 2021, 01:54 PM
PASig
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?


July 04, 2021, 03:07 PM
GT-40DOC
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.
July 04, 2021, 03:08 PM
smschulz
quote:
Originally posted by Anush:
quote:
Brine it first


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


Wrong! Confused
July 04, 2021, 03:19 PM
Johnny 3eagles
If you have, or can get, Pecan wood for smoking Pork.





If you're goin' through hell, keep on going.
Don't slow down. If you're scared don't show it.
You might get out before the devil even knows you're there.


NRA ENDOWMENT LIFE MEMBER
July 04, 2021, 03:43 PM
Jimbo54
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


________________________

"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
1s1k
Marinate it in this.
https://www.andrias.com/order-...126214628/category=0

Then cook it using apple or cherry. Home run!
July 05, 2021, 11:20 AM
mark_a
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...
July 05, 2021, 11:28 PM
Kept Bum
Thanks for the help everyone, Came off perfect



_____________________________

"It does not require many words to speak the truth.".....Chief Joseph


https://pbase.com/shellyva/image/171613535
July 06, 2021, 08:15 AM
Jimbo Jones
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...


---------------------------------------
It's like my brain's a tree and you're those little cookie elves.
July 06, 2021, 11:30 AM
Kept Bum
I sprayed apple juice several times, plus had apple wood. Thanks, will keep it in my notes



_____________________________

"It does not require many words to speak the truth.".....Chief Joseph


https://pbase.com/shellyva/image/171613535