pork loin

I am the Walrus

I'm new to the forum, really looking forward to getting advice of those who know much more than I do about the egg- my first question is about a pork loin. I'm going to smoke one for the Super Bowl and have never tried it. I have brine started now with peppercorns, bay leaves, salt, sugar, and garlic.

Any tips on the smoking process? will it need to be basted? and finally, do I start the loin (indirect) fat side up or down and do I ned to turn it over thru out the process. Thanks for the help!

I Am the Walrus.

Celtic Wolf

You have a pork LOIN or Pork BUTT??

If it's a loin what you are planning will turn it to toast..

Fidel

I prefer to do pork loins indirect at around 325-350* until they register 140* internal.

You shouldn't need to baste it during the cook.

I usually trim all the external fat and silver skin from the loin before cooking and turn it once during the cook.

Keep an eye on it and cover with foil and rest it for about 15 minutes before slicing and serving.

I don't know why CW said you would turn it to toast...as long as you don't overcook it you will be fine.

thirdeye

Howdy, and welcome to the neighborhood. I like your nickname.....

I think what you are after is flavor smoking your loin, over a medium temperature fire. They come from high on the hog and are quite lean. Try the pit temps and final internal temps Fidel mentioned. They can be cooked direct or indirect, but for your first one, especially one you are doing for a special occasion, I would go indirect. Monitor that internal temperature, it can rise quicker than you think. Also let the roast rest at least 15 minutes before slicing.

I'm an old baster, so I'm okay with doing that, just don't spend too much time doing it. My favorite flavor wood for pork is cherry.

Fattier cuts like a shoulder butt or picnic can be barbecued at low temps for longer periods of time. Try a butt later on. They are quite good too.

GrillDaddy

you will want to use hickory wood chip w/ lump,

Celtic Wolf

I said it cause it sounded like he was looking at cooking this low and slow for HOURS.