PDA

View Full Version : Pork loin ideas



cabinetmaker
03-06-2009, 02:21 PM
I have a whole pork loin to smoke on Sunday. Yes, it the whole loin. 8 1/2#s, about 8" around and 20" long. would like to hear diferent ways to smoke this monster. rubs? cook temp? finish internal temp? foil? no foil? spritz? inject? What ya guys think

jminion
03-06-2009, 02:58 PM
Brining is not a bad idea, an herb rub and cooking at 235 to 250 range to an internal of 144. Using pit temps in the 235 to 250 range will give you an even finish throughout.

SmokyOkies sear first would be a good idea also, bring the protein sugars into play. If you do sear go with a sugarless rub so you don't get a burnt sugar flavor with the finished product.

or you can wait to sear until the end, once the internal hit 135 to 140 sear but try not to take over 144 internal when your done.

cabinetmaker
03-06-2009, 03:33 PM
Hmm, it does have a good fat cap for a sear.

peculiarmike
03-06-2009, 09:37 PM
Just don't overcook it. That is what kills loin and makes it dry. Lean toward the rarer side, it's OK to do pork that way. Trichinosis isn't a worry.

Chargrilled
03-07-2009, 04:05 AM
I would cut it, roll it out, stuff it with spinach/feta/prosciutto mixture, roll it back up and tie it together.:msn-wink:

Curt, just dont forget to take the camera with ya!:thumbs up:

jminion
03-07-2009, 10:18 AM
Chargrilled
I was thinking the same thing when Curt asked the question. Then I envisioned this loin about a foot in diameter when it was done. :roflmaoha0:

Smokin Bill
03-07-2009, 02:09 PM
Cabinetmaker there are endless ideas when you start thinking Pork Loin Roll. Just go to any recipe site and search stuffed pork and take those ingredients or your interpretation of them and roll them in your cut open loin. One of my threads shows a way to cut the loin to get the best mileage out of rolling; is uses the same principal as cutting wood from a log to make plywood. You get a lot more surface that way. Have fun and these are a couple of rolls I've done.

http://www.theqjoint.com/forum/showthread.php?t=1897

http://www.theqjoint.com/forum/showthread.php?t=1902

Oh and as for temp, I smoke mine at a lower temp and pull them at 140 to 145 internal and wrap and rest. Keeping the smoker a little lower holds the meat at temp longer to accomplish killing that bad stuff while 140ish makes for an awesome moist piece of meat.

jminion
03-07-2009, 06:23 PM
If you decide you are going to open the loin up and stuff it the meats is done at 144 internal but the stuffing needs to get to 160 to safe based on health dept regs. Your not cooking for the public but it is a good rule of thumb.

Jake
03-08-2009, 12:06 AM
let us know what you decide :thumbs up: i think i would just give it a rub and let her get some love in the smoker, nothing out of this world in idea wise but it would turn out fantastic, sometimes keeping it simple is the best idea, but you have a blank canvas for what you want to love and rub it with, mmm and then what your going to use for wood will help it too :drooling:

californiasmokin
02-13-2010, 03:13 PM
:bump:

Big G
02-13-2010, 06:56 PM
I just did a 10# pork loin today. Rubbed it down then let it sit in the fridge overnight. Before i cooked it, i injected it with creole butter. I smoked it at about 225*-240*til it hit 150* internal temp. Wanted to only go to 145*, but the temp went up pretty fast at the end. Took about 2 1/2 hrs. Then i wrapped it in foil and put it in the cooler for about an hr. before i sliced it. Came out AWESOME ! I think being that i injected it, the higher cook temp didn't really affect to much. Came out nice and moist. The creole butter gave it a unique taste.

http://i160.photobucket.com/albums/t199/Nascar3gg/Mobile%20Uploads/0213001256.jpg

http://i160.photobucket.com/albums/t199/Nascar3gg/Mobile%20Uploads/0213001430.jpg

Vermin99
02-13-2010, 07:01 PM
Looks great