Need Help ! Boneless Pork Loin


 
M

Matt Grabill

TVWBB Fan
Hello All,
Any suggestions as far as cook time/temps for a 5.68 lb boneless pork loin? Thought apple wood would compliment the pork nicely but not sure about marinades or rub.Looking forward to some advice from the Smokeaholic Nation!! Thanks,Matt
 
My last pork loin I did the following.
1 chimney full of charcoal all lit.
Banked to one side.

I seasoned with what ever I had and put 2 cups of apple juice. Let it be happy for 2 hours.

I don't know what temps the kettle was running but the pork loin was done in about 1 hour or so pulled at 145.
Rested for 10 min then sliced.
 
Thanks Tony, I was hoping on smoking it in my 18.5 WSM,sounds like you did yours on the grill? My only other option is a gas grill or the oven and we all know that the oven is boring!!
 
Matt Grabill said:
Thanks Tony, I was hoping on smoking it in my 18.5 WSM,sounds like you did yours on the grill? My only other option is a gas grill or the oven and we all know that the oven is boring!!
Click to expand...

You can do it in the smoker at 250-275. May take longer to cook. 2 chunks of apple. And it will come out good.
 
I have always done mine on the kettle. But, I have not owned my WMS very long. That might have something to do with it. When cooking pork loin or pork tenderloin either one, I normally put a rub on it and brown it all the way around directly over the coals for about 5 minutes per "side". Judging by the color, I might continue to cook it over the fire, rotating occasionally. After I have the outside the way I want it, I move it off the coals, put a temp probe in it and leave it until the desired temp. 140 is a bit too pink for me, but technically it's done. I normally bring it up to about 160.

I just read another thread here about cooking on the WSM without a pan. This might make a great cut of meat to try that with. If you are doing it on the WSM, maybe you could apply the same approximate technique on the WSM. I've never tried it. But, I imagine it would go about the same, albeit with times extended. I think might actually try that. I have a loin in the freezer. I might thaw it out and try it on the WSM this weekend.

I also like to slice mine as thin as I can. It makes great leftovers for sandwiches. One good thing is that you don't have to heat it as long to warm it up later.

Good luck and let us know what you do.
 
I do boneless lion all the time with the same dry rub I do on butts with pecan wood smoked at 275 until internal temp is around 155 or 160. It always turns out great. I do not trim too much either.
 
I stuff mine with a bread and apple stuffing and and rub it with whatever rub I'm feeling like at the time. Cook at 250-275 until it reaches 140 then remove and tent with foil for 15-20 minutes. Takes about 1-11/2 hrs. Sometimes I'll do it in a pan and use the drippings for gravy. Don't trim the fat off to much.
 
I did a 3.5 lb bone in rib roast over the weekend using the apple brined rib roast recipe in Weber's Smoke. It was a huge hit and will probably be great with a boneless loin as well. It took about 90 minutes on the WSM at 225. I would definitely brine it if you have the time.
 

Just smoked my 5.68lb boneless pork tenderloin and it was fabulous!! Hit it will Grill Mates pork rub and let it go in fridge for 6hrs.Seared all sides on gas grill while smoker got to 250 using water pan and 2 apple chunks for smoke.Let it go for 1.5 hrs without peeking and when I checked temp it was 145.Removed and did foil tent for 25 mins then sliced.Again,this WSM is so much fun,I'm an addict already after only a month or so.
 
Sean the key to moist loin is not over cooking. I only take them to 140-145 and let rest tented with foil. The temp usually comes up another 3-5 degrees when it's tented.

Matt your loin looks great. I'm saying that in a manly guy kind of way.
 
cheers bob, it was my First cook in the WSM! my wife said to get a pork or Lamb shoulder! but it was a new toy, and the only Supermarket open up @ 6am, had no shoulder roasts! so I took the loin roast! ohh well, was still fun cooking, & I did use way toooooo much Hickory!!!
 
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