george winters
TVWBB Member
Thinking of slow cooking at boneless pork loin this weekend on WSM -- approx 225F / 250F . if anyone has good reciepe for process please pass on. thanks so much --
Boneless Pork Loin
- Thread starter george winters
- Start date
Corey Elks
TVWBB All-Star
i once took one, butterflied it and put brown sugar and mustard in in it, then closed it up and put on rub.
Mike R. (Heyworth)
TVWBB Pro
I'm with Kevin, no benefit to low/slow that particular piece of pig. I do mine hot, 350-375. With this temp, the small amount of fat on it will get beautifully crispy. Boring, yes, but I usually like a liberal sprinkling of Lawry's on my boneless loins. I take them to 145 degress and pull and rest maybe 10-15 mins, then chow down.
Paul V (Las Vegas)
TVWBB Member
I sliver garlic then poke some holes in the loin and stuff with the garlic. Also garlic and onion powder on top. Sometimes fresh ground rosemary on top as well. I cook indirect at about 350 to 400 takes about 1:15 to 1:30 hours for 4 lbs.
Dave from Denver
TVWBB Wizard
Personally I would either do something like stuff the loin with dried fruit, garlic, and herbs, to add flavor to the interior, or brine it into canadian bacon before smoking it, also to add flavor to the interior.
TroyRedington
TVWBB All-Star
i butterfly them lengthwise
sprinkle on my favorite rub with dijon mustard and jack daniels
then wrap it in bacon
comes out AMAZING
sprinkle on my favorite rub with dijon mustard and jack daniels
then wrap it in bacon
comes out AMAZING
craig hess
TVWBB Fan
the recipe i've been using quite often is from adam perry lang's bbq 25 book...pretty solid
Phil Perrin
TVWBB Hall of Fame
This is an Emeril recipe,but very yummy! Poke holes in the loin and insert whole cloves of garlic in each hole. Add a drop or two of your favorite hot sauce to each hole. Season with S & P and slather with mustard. Cook indirect until 145* and enjoy! So %$#@*&% ! good!
Wolgast
TVWBB Olympian
Well loin is made on my kettle/primo @ 350. But i have smoked alot of loins in the wsm aswell. They turn out EXELLENT. I normaly use a herb paste on mine(garlic,basil,thyme,evoo,salt&pepper) run in a mortar till its a paste then rub it.(2h before i smoke)
Cant say they are better smoked low´n´slow then HH. But if you have the time it will be just as good.
Cant say they are better smoked low´n´slow then HH. But if you have the time it will be just as good.
Bob Sample
TVWBB Diamond Member
I stuff them with a bread/apple stuffing, put some rub on it and cook it indirect, with some apple smoke, at 325-350 till it's 145. I sit it in a pan and usually get enough drippings for a bit of gravy. The gravy will have a bit of an apple/smokey flavour.
Jim H.
TVWBB All-Star
I smoked half a pork loin recently. Treated just like a shoulder by sprinkling rub on the outside, and smoked it for a few hours until IT reached 140°, then sprinkled a little roadside sauce on the outside, and put over hot coals just to add a little more flavor. I foiled it and let it rest for about 20 minutes on the stovetop until it reached 150°. It came out great. I sliced some and cut some into small cubes and made sweet & sour pork with it.
I usually cook a loin over high heat for a shorter time & inject Wicker's, but I wanted something different. Planning to try the butterflied & stuffed method, then HH cook next time. Like others have said - a loin really doesn't benefit from low & slow because of the low fat content, and I have to agree with that.
I usually cook a loin over high heat for a shorter time & inject Wicker's, but I wanted something different. Planning to try the butterflied & stuffed method, then HH cook next time. Like others have said - a loin really doesn't benefit from low & slow because of the low fat content, and I have to agree with that.
For boneless I would follow something like Bob sample posts. There's a great pork recipe done by Rita Y in the recipe section you should look up and experiment with otherwise.
Pork loin has very little fat, connective tissue, etc. Better done on a hot smoke in the WSM or better yet indirect on a kettle or BEST via rotisserie IMHO. I will typically do bone in loins on the rotisserie just because they are so much better that way. If I'm too lazy to set that up I'll do indirect on the kettle or 300-350 degree in the WSM pan out, let it drip on the coals. Think of this as pork chops that haven't been separated basically, that mental thought might help as you decide on prep/method.
The brine and surface/rub treatment on a loin has a lot to do with the end result in my experience - second to the cook temp, since you are going to cook to an internal temp of 135-140 and tent, right
And Rita's recipe is second to none it's is my go to if I don't want to think. Stuffing it is great and I've done that often. In the end my experience has been that bone in is best for flavor and moisture. But that's just my opinion.
Pork loin has very little fat, connective tissue, etc. Better done on a hot smoke in the WSM or better yet indirect on a kettle or BEST via rotisserie IMHO. I will typically do bone in loins on the rotisserie just because they are so much better that way. If I'm too lazy to set that up I'll do indirect on the kettle or 300-350 degree in the WSM pan out, let it drip on the coals. Think of this as pork chops that haven't been separated basically, that mental thought might help as you decide on prep/method.
The brine and surface/rub treatment on a loin has a lot to do with the end result in my experience - second to the cook temp, since you are going to cook to an internal temp of 135-140 and tent, right
And Rita's recipe is second to none it's is my go to if I don't want to think. Stuffing it is great and I've done that often. In the end my experience has been that bone in is best for flavor and moisture. But that's just my opinion.
george winters
TVWBB Member
thanks to all who replyed -- im goin to try one of these this weekend . also might do ribs -- cant wait