smoking pork loins

larryabond · November 2012

I have been using my egg for 7 years. i am satisfied with everything that i cook or smoke on the egg except pork loins either boneless or bone-in, they never come out tender, always tough. I have brined them and even soaked them in buttermilk and still no luck. I was told by a friend that i needed to inject them with the brine and then cover them with the brine for several days. I have purchased smoked chops from a local grocery store and they are very tender with a nice pink color to them and very tasty. Any ideas to get good tender pork loins would be appreciated.

Thanks, Larry

Eggcelsior · November 2012

What temp are you cooking to? There is very little internal fat, so not much wiggle room with over-shooting.

billyray · November 2012

I always brine and cook to 140 IT. They are pink and moist. Here's a plum sauce we use.

Perfect Plum Sauce<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

1 can 16 oz. purple plums, pitted and pureed

2 Tbl. butter

1 small onion diced

1/3 cup brown sugar

¼ cup chili sauce

2 Tbl. soy sauce

2 tsp. lemon juice

1 tsp ground ginger

Saute onion in butter until clear, 4-5 minutes

Mix pureed plums and all ingredients together, add to the onion and bring to a boil, simmer 25 to 30 minutes.

It will thicken and become a beautiful red color

fishlessman · November 2012

this is something i did with one a few months back, very tender and moist. i stabbed the loin a hundred times with a wide blade chef knife thru to the cutting board, flipped it and stabbed it again. then marinated it in oil/limes/garlic, not just marinade it but pressed the marinade into alll the holes. i think the limes helped to break it down and the oil acted as a fat inside the loin as it cooked. i did it direct over a hot fire continuously rotating as it caramelized until about 142 which really is overcooking, rest it on a rack, not on a cold plate that sucks the juices out

stuffing with wet things helps as well. not a fan of all the frut/jam nut fillings, but do like a bread stuffing, this one has a turkey stuffing some cooked chourico meat, onions and sauted cellery, and bread stuffing, roasted in a pan with chicken stock added to collect the drippings for gravy.
these are tougher for getting them tender and off the grill ontime but the added moisture makes up for that

jlsm · November 2012

Fishlessman, both of those look absolutely fantastic.

NecessaryIndulg · November 2012

Dang, @fishlessman --- that's gorgeous! :)

SmokingOzarksBBQ · November 2012

I inject mine with various mixes of apple cider vinegar, balsamic, pepper, spices, etc. Whatever you like. Then i do mine on indirect at 300 dome with hickory until they reach internal at 140. Then pull and let rest until juices redistribute which is about 15 min. Mine have been so moist every single time. Next time I do it I will pull them at 130 and finish off with direct flame to char it up a bit.

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