Skip to main content

Well tonight was the first time I used my cooker, a cookshack smokette. I cooked a 2 1/2 pound boneless pork loin. I cooked it at 225� for 6 1/2 hours to get it to 160� internal temp. It was also the first time I used my new Polder thermometer. I don't know how I ever got along without it. Back to the meat. It was wonderfully moist and very tender, but It definitely lacked flavor. Now I must first say, that I did not use any smoke because my son doesn't like smoked meat. So I realize I lost some flavor there. But what can I mop it with, in order to pick back up some flavor? Any suggestions? Overall, I was very pleased with the outcome, but I was really surprised it took so long to come up to temp.
Original Post

Replies sorted oldest to newest

Hi Popajack!

6 1/2 hours to get to that temp with a loin?? Something seems wrong somewhere. Can't answer that one for you.

We eat pork loin once a week..whether we like it or not! That's what happens when you are friends with a hog farmer!! LOL

I have cooked it every way and feel grilled is best. It is very lean so cooking low and slow can be a bit risky.......the risk is drying it out which usually occurs upwards of 160�. Not to worry, trichina is killed at 137�, plus it has been elimintated from our pork supplies.

For flavor, we use a variety of rubs and marinades. In the past I have listed several of these, but to save bandwidth, I refer you to my recipe page at Recipe Goldmine. I have lots of my pork loin recipes there..though I grill mine, how you cook it is up to you.

This week, I will be trying a new Caribbean recipe that I will not only rub on, but also inject. Of course, I will let you know what happens.

Good luck, enjoy and have fun!

Recipe Goldmine - BBQGURU Recipes
Six hours does seem very long for a loin! When I smoke pork loin I rub it with a rub, I use a cajun rub, and inject the roast. I also use a cajun injection. There are thousands of different kinds of injection flavors. You have to find one you like. This gives the meat a lot of flavor and keeps it very moist. Good luck! Big Grin

Like Stogie and most of the gang,I do best by grilling them.

I wouldn't open the door much to mop them,let the rub add the external flavor.

The meat is so lean that even the tumbling that the producers do isn't absolutely terrible.

Except for the high cost of salt water. Frowner

That being said,you can brine them yourself to introduce some flavors and help provide a cushion against dryness while you slow cook them.

I still like to get them out by 140� and foil them for a while,maybe with a little apple juice in the foil.

If I'm going to smoke them,I like to use a jerk rub or paste and then inject them with the same flavors , as Stogie is suggesting.

I also like the cajun rub and injection for flavor,as Hoodsie mentioned.

The jerk pork still does better grilled for me,but it works well smoked.

Stogie has some excellent tips on his site and he has posted many of them here, if you run a search.

Keep up the good work and tell us your results.

Just to check it before talking to customer service,you might get a large potato and run your polder probe completely through it.

Place potato on the center rack.

Run the wire out the vent hole,put a couple oz. of wood in the wood box,set it on 200� and run it for about 4 hrs. without opening the door.

Keep in mind that you will get temperature swings of 25� or so,but that will give you a base when you talk to them.

Good luck and hang in there.

They always sort it out.
Hello again, I found out why it took me 2 1/2 pound boneless pork loin 6 1/2 hours to get up to 160�. My thermomstat is malfunctioning. I spoke with CS Customer service and the are taking care of the problem...sending me a brand new unit. I cant say enough about how nice those people are to deal with. So now I am waiting with my wood chips in hand for the new smoker to arrive. Popajack
Let me tell you what I do.... I rub with oil, kosher salt, granulated garlic, thyme, paprika, black pepper...... pretty heavily...

I set my temp to 300 f... Pork Loins do not need long cook times... I get a nice color and I cook to 137 internal.... I wrap in foil and place in an insulated box (a styro ice chest will do fine ... uh, without the ice) I let it take a nap in there for as long as I need to hold... minimum of 30 mins... slice and enjoy...

You can cut the loins long ways and stuff them with chopped carmelized shallots, garlic and dried tomatoes, tie them with butcher's twine and prepare similarly as above... Just don't cook to 160... that is incorrect info given by the health department to be on the extreme safe side....

my opinion...


Add Reply

Link copied to your clipboard.