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Thread: Pork loin

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    Pork loin

    I'm gonna smoke a boneless pork lion today. Picked it up for .99 cents a pound. Plaining to cook at 225 to IT of 140. Gonna do a simple rub and glaze half way through. Will slice up for eating or sandwiches. Any tips or other suggestions as I have never cooked a pork lion before?

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    TVWBB Hall of Fame timothy's Avatar
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    Yep, definitely 140 IT but you could cook higher like 275 because loin is lean and no real benefit from going L&S unless cured.
    Here's one I did recently.
    https://tvwbb.com/showthread.php?763...rto-Rican-Rice
    HTH and good luck!

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

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    TVWBB Fan MikeS in Alaska's Avatar
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    I have been known to brine or inject a pork loin in the past.
    Smokin' away in AK
    22" Red Kettle 2x18.5" Smokey Mountain Genesis Silver B Green

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    I cook pork loins a lot.
    I LOVE thin sliced, soft, smoky loin.

    Little fat....much higher meat yield for price than other cuts where you get 40%......and cheap too!

    But you got to thin slice it...for it to be real tender in a thick sandwich. Bacon and pork loin....reasons to buy a good meat slicer.

    I would cook it at ~ 300-325 , just like oven, if you want any bark . Only going to 140 , you wont get any at all at lower temps. And it will only take 2.5 hrs for 5-6 lb loin.

    And you cannot beat just salt/pepper/garlic imo.

    This was a single full loin from costco. Dont remember wt, probably about 14-15 lbs





    Last edited by MartinB; 10-20-2019 at 01:50 PM.

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    Thank you for the ideas I think I will smoke at a higher temp, about to on in about 30 mins. I hope mine looks like your guys pictures. Thank you agian
    Riki

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    If you are not going to make sandwiches, you could do a "Z" cut on it and stuff it. I've used basil pesto and feta. Also apple butter with sliced apples. A Z cut is about 1/3 way down cut to about 1/2 inch, then 2/3 way down cut from the other direction to about 1/2 inch. Then lay it out flat, you may wish to pound it down slightly. Then apply what you prefer stuffing it with and roll it up and tie it. Then do your rub on the outside.
    22" Weber Kettle
    Stumps Baby Smoker

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    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by MartinB View Post
    I cook pork loins a lot.
    I LOVE thin sliced, soft, smoky loin.

    Little fat....much higher meat yield for price than other cuts where you get 40%......and cheap too!

    But you got to thin slice it...for it to be real tender in a thick sandwich. Bacon and pork loin....reasons to buy a good meat slicer.
    That looks awesome, Martin -- both the cook and the slice.

    Our fave is on a good hoagie roll with sharp provolone, garlic sautéed broccoli rabe (or spinach) and some roasted red peppers. Mmmmmmm.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

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    TVWBB Hall of Fame Timothy F. Lewis's Avatar
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    Sounds like a great lunch Jeff!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

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    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Timothy F. Lewis View Post
    Sounds like a great lunch Jeff!
    Basically a Philly Roast Pork sandwich. Great variations available all around that town, but the best is (surprise), John's Roast Pork.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

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    TVWBB Hall of Fame Timothy F. Lewis's Avatar
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    Yes, yes indeed!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

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