Pork loin
- Thread starter Rod C
- Start date
adam clyde
TVWBB Pro
For loin, I like it done hot. So I'd do it in the WSM, at around 300+ the whole time until it is barely (I mean barely) done. Do it over cherry... it will impart a nice color to the pork.
7 pounds is a lot. Unless you are feeding a large group, I'd recommend halving it and freezing some for future use. But your call on that...
there are lots and lots of interesting things you can do for the pork itself, in terms of rubs, marinades, glazes, etc. Find one you like and go with it. They all work in the smoker.
Good luck and enjoy!
7 pounds is a lot. Unless you are feeding a large group, I'd recommend halving it and freezing some for future use. But your call on that...
there are lots and lots of interesting things you can do for the pork itself, in terms of rubs, marinades, glazes, etc. Find one you like and go with it. They all work in the smoker.
Good luck and enjoy!
Spyro Ananiades
TVWBB Fan
Hey Rod,
A 7lb loin is a big hunk of lean and bland meat.
So after cutting that beast in half, the first thing that I would do is decide, injection marinate or brine?
Second, for my tastes, I have never had low-n-slow pork loin that was as good as pork loin done at higher temps. I like indirect cooking them at 350 and then finishing direct to get a good sear on the external fat.
Lastly, do yourself a favor, cook it to MEDIUM.
A 7lb loin is a big hunk of lean and bland meat.
So after cutting that beast in half, the first thing that I would do is decide, injection marinate or brine?
Second, for my tastes, I have never had low-n-slow pork loin that was as good as pork loin done at higher temps. I like indirect cooking them at 350 and then finishing direct to get a good sear on the external fat.
Lastly, do yourself a favor, cook it to MEDIUM.
Rich Langer
TVWBB Guru
I like a 3 - 4 pounder rubbed, seared direct then finished to 135* indirect with cherry