Trying something new today and would like some thoughts...

mjs2171 · December 2013

Good morning and happy new year to all. Trying something new and wanting to smoke a pork loin as opposed to grilling one. So, I got one that is close to 5.5lbs, brined it over night and now have it sitting with some rub ready to go. I was thinking of cooking it at 275 for about 7 hrs or when my internal temp reaches about 160/165, pulling and wrapping in foil for an hour or so and then slicing.

So, did I go about this all wrong, or should this come out ok. Thoughts?

tulocay · December 2013

I've only cooked pork tenderloin's, but I can't imagine it would take nearly that long. I also pull at 140. It will rise to 145 during the rest. Good luck

gdenby · December 2013

Pork loin has very little internal fat or connective tissue. While brining will improve it some, it will be too dry if it goes to 160. I agree w. tulocay, pull at 140. If the loin is well chilled before cooking, it will should have a 2 - 3hours of time to take smoke.

fishlessman · December 2013

i would probably pull it even lower, maybe 135 and reverse sear it at the end

Nature Boy · December 2013

Good suggestions already. I'm with Fishless on this. You'll want the sear to build up a tantalizing flavor crust.

Happy New Year!

Chris

Griffin · December 2013

Nothing wrong with experimenting a little to see what you like. I tend to smoke roast mine at closer to 350-400, but you could go low ans slow. The important thing is not to overcook it and at 160, you have overcooked it. USDA changed their mind a few years ago and said pork is safe at 145. I'd pull it lower (135ish-140) and then reverse sear a few minutes per side to get a good crust.