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Pork Loin
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Bubba's dad
Posts: 97
Can anyone out there walk me through smokin a pork loin?
Thanks
Thanks
Comments
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Just for clarification, is it a whole pork loin or a pork tenderloin?Kent Madison MS
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I do mine direct at about 400/425 to an internal temp of 145/150. The temp will rise some during the rest period. You might want to wrap some bacon around the loin. It a fairly quick and easy cook. Just don't overcook because it will dry out quick. good luck on your cook
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Its a little hard to smoke pork loins or tenderloins. There isn't much fat or connective tissue to keep the meat moist while it gets a smokey taste.
As above, a hot and fast cook is usually the way to go. Not very smoky, but still moist. Sometimes the tenderloins get a little crisp at the edges.
A good marinade helps both, especially the tenderloin.
If you want to cook at a lower temp, you might try wrapping either in bacon. The bacon will help retain moisture in the meat. Sometimes, it gets a little to crisp, and I toss it overcooked portions.
Also, you could inject a loin. The tissue is dense enough to hold the injected liquid. It will still probably be a mess, but the meat will stand a longer time on the grill. -
Actually it is a pork loin filet
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Actually it is a pork loin filet
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Bubba's dad, Not sure what you have but I did this Loin cook on the 18th. Tim
Hope it helps
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=948439#948439 -
OK, as some of the post below state, it is a very tender and lean cut of meat... it dries out quickly and you'll need to "spice" heavy to get the flavor you want...
One suggestion is to butterfly it lengthwise and stuff with thin sliced onions, bell peppers, and mushrooms... put it back together with twine... light coat of mustard on outside and a heavy coat of your favorite rub...
400 degrees direct on a raised grid with a small fire (flip once) OR 500 degrees indirect -- pull when internal temp is 135, wrap and rest for 10-15 mins, and then ENJOY!Kent Madison MS -
Another suggestion would be to brine it. Season it, and grill raised direct until 140° or so.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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Ohhhhhhh very nice Thirdeye. :P
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I have tried smoking a tenderloin before and was disappointed with the result. I have found grilling direct at around 350degs works the best. I like marinate overnight in either mojo or one of the Stubb's marinades. Every time I have gone direct though I have been pleased. I guess it's a matter of personal opinion.
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Great recipe's here, my favorite book.
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Brine it,season it,smoke it,pull at 135-140 I.T.,rest it a few minutes,slice it,serve it,preprare for compliments.YES it is that easy. ;)P.S.-350-400 indirect or raised grid. ALL THE BEST!
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Oh YEAH!!!
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