Boneless Pork Loin

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!

Mornin',Popajack.

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.

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.

Popajack,

Did you open the door at all during the cook cycle? It should take a pork roast 6-1/2 hours to reach 160. I did one last weekend that I injected with a liquid garlic. It weighted 6 pounds and took 3 hours to reach 160.

Hi Stuart, No I didnt open the door at all. Maybe I should contact Cookshack about my cooker. As I said it was the first time I used it and I felt that was altogether too long as well. Popajack

Mornin',Popajack.

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.

quote:

Originally posted by Stuart:
Popajack,

I injected with a liquid garlic.

Stuart:

What is liquid garlic. Is this something you make or is it a purchased product? Thanks

Mornin',mpdog.

Stuart may not be in yet.It is found by the liquid onion in the spice section of the grocery.
.

If you have a juicer liquid garlic and onion are a snap. With garlic it's quite concentrated when it goes thru a juicer, add water.
Jim

We're you cooking a Loin or a Tenderloin? There is a huge difference. I have used Smokette for many a LOIN roast, as big around as an elephant trunk, and it has taken about that long. Slowcooked and lightly smoked. Rubbed with oil and CS Rib Rub.

Hi Andi, This was definitely a pork loin. I do tenderloins all the time. I love them but this was a boneless pork loin.

I see you said rub them in oil and then put the CS rub on them. I put the rub on but didnt think to oil them. I will try that next time.

Also, I'd suggest a marinade. Something with a little acidity to it. I've done some Oriental Style Marinades and they work well for Loins.

Poppajack: I also shoot mine up with as much apple juice as it'll take. Depending on the size, up to 10 oz.! Keeps it very moist.

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...

carl

Has anyone done loins from a wild hog. I have two that have been brined for 18 hrs doubled over and tied to get a more consistent thickness. I see 137 degrees on commercial pork. Anyone have a siggestion for wild meat??

The 137* will handle trichnosis,and save what little moisture you might have internally.

The brining should help.

Depending on what they have been eating,that is about all you can do.

There should be plenty of old threads under the FIND at page top.

Let us know.