Pork Loin help needed!!!


 
M

Marc B

TVWBB Fan
Hi folks,

I really need some of your pro advice.

I was donated 6 large (7lb) pork loins to smoke up for a group fellowship.

I've got my butts and ribs down, but have never attempted a full loin before and understand that they are totally different.

Assumptions
Still target 225-250, although I've read that it's maybe good to hit it high during the last part?

Internal temps (I've seen anything from 145-165)?

Put on a good coat of rub, like a butt..however some might wrap with bacon
?
Once done, should a thinly sliced for sandwiches or maybe cut into individual small cutlets?

I'm hoping that some of your experts have gone through this smoke and can give me some need guidance and tips.

I have a trial one for this Saturday before I cook that other six in a few weeks.

Help please!!!!
 
Hi Marc:

First off: A pork loin is a cut that you can cook in many ways. I love a herb rub on mine,Or a simple black pepper crust.(if brined) I would aim for a 250-300 cook.(even a 400f cook will be fine) 7lb humm never done a huge one like that..none the less 6 of em. But my guess is that all of them put on cold(smoker/meat) will take around 3-4h @ 250. I would pull em at 140-145. But that is more an texture issue. I pulled my pork @ 150f when started out(add 3-5f while resting) That will give you a more firm meat. If its for sandwitches slice thin...add more smoke and spices that you normaly would for a chop dinner.(i would add 3-4 fist sized chunks of apple - 2-3 hickory...Or a mix)

I would brine em. Coat them with a herb paste or spice rub. Smoke em with apple or hickory. Pull at max 145. And rest em minimum of 20 min before carving.

Here is one out of many loin cooks: Click me!
 
Wolgast,

Thanks for the input, I was also thinking that 145 plus extra during rest was about right. That helps.

I would like to avoid brining if possible since it such a large quantity of monsters.
These loins are huge. Got them from my brother who is a meat delivery trucker, add extras. Not sure if the size may lead to it being a little tougher or not. I plan on using my rub that I use for my butts & ribs.

If I did have to brine, what type of brine has worked for you? Was it a salt/sugar mix?

Also heard of some folks wrapping the loins in bacon during the smoke to help with the basting as it melts around this lean cut.

Anyone one else had great experiences with smoking full loins?

Thanks again and by the way, great pics from your post. It looked delicious.
 
Marc,

If you don't want to brine you could try injecting. I did a small loin last week, injected with a mixture of strained Italian dressing, my favorite rub, garlic powder and a dash of Slap Yo Mama. Heated to a low boil then cooled and injected. Rubbed the outside with same rub. Smoked at 260-270, took about 2 hrs and pulled at 145. Rested for 20 minutes then sliced. Very juicy and wonderful flavor. You can experiment with injecting liquid.

Wish you much success

Scotty W.
 
You are totally right bout the storage problems with brining all that meat...I dident even think about that. Scotty is right about injecting,that is a great way to add some flavour to the inside of these big loins. And you could salt them a day ahead,in bags to get more saltines inside the loin. But if you skip all the salting/brining/injecting it will still be great.

About the bacon wrap: I do it all the time. It works great but the loin still needs to be pulled at the right time or it will be dry.(140-150f)

I have never done a wrap on a big loin like yours and normaly @ 250 you need to give the bacon an extra heat boost to crisp it up.
But it might work in your favour,Bigger loin longer time on the smoker and the bacon could turn out perfect. Or just trow it on direct heat to crisp it.

Here is 2 smaller loins: one with a simple rub and one with a bacon weave...Smoked @ 250. The bacon doesent look good after the low temp on the smoker. But nothing a HH direct cant fix.

209zp.jpg


Good luck with whatever you do...And report back.
 
I do smaller loins at 325 degrees or so but for your larger ones I would go with 250 like Daniel says, the meat will cook more evenly throughout. If you cook them to 140-145 internal they should be nice and juicy with no brining or injection.
 
Hey guys!
More great feedback, appreciate it.

Your right brining would be great but the storage in the fridge of that mass would be tough.

Scotty, think that the injecting will be the way to go. Also thinking of inserting a few garlic cloves in the meat to add a little flavor and then a good heavy coat of rub.

Wolgast, your pictures are killing me!!!
icon_smile.gif

I'm currently on a diet and they are making me so hungry. I really really like the idea of the bacon and a few min of HH would be an easy finish. Only thing I have to consider is the amount of bacon, it might take due to the size maybe 2lbs per loin (not sure) so that might stop me...but I love the concept and pork added to pork is always a good thing.

I'm going to trial one of them tomorrow before I try this for the crowd. We should have between 100-200 folks to feed.
This will also give me a chance and decide between thin hand slices or getting the meat slicer out and doing small thin slices to pull high with sauce on a bun (that's sounding pretty good).

I'll take some pics and keep you posted. Thanks so much for the feedback so far...really helps.

Any other experiences out there, please share. I am open ears.
 
HI i have a question for you , as a new bee here Wolcast i see your Pork loins and i am stumped you say you smoked the loins DID you use a reg Kettle grill or did you use the WSM. I am looking to do a 5 lb pork Loin and wonder if im useing my 18.5 WSM would the times be about same .I use 145-150 int temp. Looks like yours were very close ti the grill thats why i ask.
'JerryC
 
Hi Jerry,
I just added another post with the results.
I used my 22-5 WSM so your 18 should fit a 5lb on the top grate without a problem.

Maintained a little higher than normal temp (250-270) for about 3 hrs. So I guess yours may take 2-2.5.

Internal temp to shoot for is 145-150 depending on the time you want to sit after ther cook. Make sure that it sits at least 30 min. to settle.

As recommended either brine it or inject it. The loin is such a lean piece of meat it needs that extra liquid to help and it really does help.

Good luck, keep us posted!
icon_smile.gif
 
Jerry: You can use the kettle indirect.(if 5lb will fit) But in the pic i posted i used the wsm..And then just removed the middle section to crisp up the bacon.

About the temps/time Marc is spot on.
 
MarcB and Wolgast thanks so much , i usually do Brines for my pork and turkeys whenever i cook.I have been useing the brine method for many years , .As you stated the brine makes much more juicy cook. I cooked the other methods, grill and stove. This will be my first smoke . Although its going to take about close to 3 hours? My question is should i fill the bowl to top w/charcoal and about 3 pieces of chunk apple wood or 1/2 full with CC. Again thanks for helping me and the advice
jerry C
 
Jerry,
I only filled mine half full of charcoal and with the minion it ran strong past 5 hours before I stopped looking at it, so that should be enough.

Wood, personal choice. I had used an apple/pecan even split, it was 6 smaller chunks so really depends on size and taste.

If you run the smoker over 250, I really don't see it taking anywhere close to 3 hours if you have a 5 pounder.

Let us know who it goes.
 
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