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10# pork loin smoking advice

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Powak
Powak Posts: 1,391
in EggHead Forum
My brother in law's started up a
small cafe at his job and he's given me a 10# pork loin he'd like me to smoke up for it. Can these be turbo smoked at 350 or should I go low and slow at 250? And what temp should I pull ? This is going to be sold to coworkers and the public so I know they won't want the 140° pink in the middle. 
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  • pab
    pab Posts: 273
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    Pork loin is a lean cut and it does not benefit from low and slow. I generally cook that cut at 375/400* raised direct. I did try the 250* low and slow on a WSM and it turned out very dry. 
    Nerk Ahia LBGE
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I would season with your favorite pork seasoning and cook indirect at 350ish till it hit 145° IT.  Very easy and rewarding cook. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Powak
    Powak Posts: 1,391
    edited February 2017
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    pab said:
    Pork loin is a lean cut and it does not benefit from low and slow. I generally cook that cut at 375/400* raised direct. I did try the 250* low and slow on a WSM and it turned out very dry. 
    That sounds about right to me. I'm tempted to just go buy a 10# butt and smoke that him because he wants this to Turn out like pulled pork. He's had my butts before and loved em but I don't think he realizes I used pork butts not loins.
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  • Powak
    Powak Posts: 1,391
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    Mattman3969 said:
    I would season with your favorite pork seasoning and cook indirect at 350ish till it hit 145° IT.  Very easy and rewarding cook. 
    How about doing it like this but throwing some smoke woods in? Think that would work?
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  • Hans61
    Hans61 Posts: 3,901
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    I'm in the above 300 camp indirect. Lawyrs is good, i like hickory on my loins 2-3 chunks.  Also i like to trim all the fat off 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
    edited February 2017
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    Mine turn out better low and slow. Easier to hit your desired temp. I usually cook them indirect at 225-250. Pull at 140. Let it rest. It wont be pink but will still be juicy. 



    Little Rock, AR

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  • Hans61
    Hans61 Posts: 3,901
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    Powak said:
    pab said:
    Pork loin is a lean cut and it does not benefit from low and slow. I generally cook that cut at 375/400* raised direct. I did try the 250* low and slow on a WSM and it turned out very dry. 
    That sounds about right to me. I'm tempted to just go buy a 10# butt and smoke that him because he wants this to Turn out like pulled pork. He's had my butts before and loved em but I don't think he realizes I used pork butts not loins.
    I don't know how you'd get a loin to turn out like pulled pork. If he wants pulled pork buy a butt and keep the loin.

    loin sliced thin makes great sandwiches 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • flyerdoc
    flyerdoc Posts: 141
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    Biggreenpharmacist said:
    Mine turn out better low and slow. Easier to hit your desired temp. I usually cook them indirect at 225-250. Pull at 140. Let it rest. It wont be pink but will still be juicy. 



    That looks awesome! OK need some advice, I'm set to cook a small pork loin only about 1 lb. So, if I were to do it low and slow, how much time at say 200 degrees do you think it would take. I don't want to toast it! Also, do you sear it on all sides first to lock in the juices? Thanks!

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