Boneless Pork Loin


 
M

Mike_G

TVWBB Member
I just got a good deal on a boneless pork loin and was looking for some suggestions on cooking it. What would be the recommended internal cooking temp? Smoke or grill? I'm planning on slicing it for sandwiches and would like to keep it as moist as possible. I prefer butts but thought I would try something different.
 
i always brine and do a higher heat indirect cook with a little smoke wood. i try not to take it any higher that 148 internal. usually i will pull it off at 145 and it will rise to at least 148 tented under foil.
 
I just cooked a 6lb pork loin yesterday. I brined it for six hours and cooked it at 300 for about two hours to 145. As it rested under foil it went up to 152. I couldn't believe the amount of juice that came out of this thing when I started slicing! Used 3 chunks of hickory and even got a nice smoke ring.
 
I also like to brine pork loins, boneless and bone-in. That orange juice maroinade that Chris used in this recipe is really good. Not really a brine, but seems to make some difference. I only cook them to 138 internal and let carry over do the rest of the work. Low and slow, high and fast, with small to moderate smoke wood works for me!

Todd
 
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