I bought a 6 LB pork loin with bone in.The recipes I see are for boneless,should I follow the same cooking times? I do have the probe in the meat and will smoke for 10 to 12 hours.
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If you are reading the FIND at page top.it should cover most any way we do pork loins.
Keeping in mind that today's new pork is very lean and very easy to dry out,most of us cook them hot and fast.
For 12 hrs of smoke,you'll need to be down at a very low smoke temp,and get it off by about 145º,at the latest.
There are several techniques to help you out.
Keeping in mind that today's new pork is very lean and very easy to dry out,most of us cook them hot and fast.
For 12 hrs of smoke,you'll need to be down at a very low smoke temp,and get it off by about 145º,at the latest.
There are several techniques to help you out.
I smoked a 4.25 lb pork loin yesterday, and it turned out very moist. I injected it first with apple juice, then smoked it at 250*. Other posts recommended cranking up the smoker cause pork loin is lean and a faster cook would prevent drying out the loin.
But hey, if Tom says you can smoke it low and slow, then I guess taking off at 145* is key as he recommends. I took mine off at 155* after the quicker smoke, and it was very moist. Only took 3.5 hrs to smoke, then I double foiled, toweled and coolered it for an hour.
But hey, if Tom says you can smoke it low and slow, then I guess taking off at 145* is key as he recommends. I took mine off at 155* after the quicker smoke, and it was very moist. Only took 3.5 hrs to smoke, then I double foiled, toweled and coolered it for an hour.
Well the threads give different approaches.
Smokin'Okie brines,are probably the approach better restaurants take ,from a couple chops,to the whole loin.
Smokin' has some fine marinades in the threads,that work well with fast grilling.
My "coonass" relatives would just shoot them up-because...
But,I can't figure why anyone would want to waller a poor bonein loin around for 12 hrs.
One other method,I used this week,since we had our first rain to break this drought,is to put it in the crockpot with a big bag of kraut,a beer,a lb of sliced hot smoked sausage,and some caraway seeds.
Fine comfort food.
Smokin'Okie brines,are probably the approach better restaurants take ,from a couple chops,to the whole loin.
Smokin' has some fine marinades in the threads,that work well with fast grilling.
My "coonass" relatives would just shoot them up-because...
But,I can't figure why anyone would want to waller a poor bonein loin around for 12 hrs.
One other method,I used this week,since we had our first rain to break this drought,is to put it in the crockpot with a big bag of kraut,a beer,a lb of sliced hot smoked sausage,and some caraway seeds.
Fine comfort food.
I have a SMO25 and will be doing a Pork Loin for the first time this weekend. I went to the FIND and it seemed like there were numerous ways to get her done. Correct me if I'm wrong but it looked like the one common thing I picked up was to not take her over 160*.
I was going to try the Mahogany sauce approach using rasberry jam. I thought about setting the CS at 225, saucing it at 145, then pulling between 155 and 160. I would think with the Mahogany sauce a guy wouldn't want to inject or have a lot of rub. That would be for another time when not sauced.
Would appreciate any comments on this approach.
Thanks!
I was going to try the Mahogany sauce approach using rasberry jam. I thought about setting the CS at 225, saucing it at 145, then pulling between 155 and 160. I would think with the Mahogany sauce a guy wouldn't want to inject or have a lot of rub. That would be for another time when not sauced.
Would appreciate any comments on this approach.
Thanks!
The threads probably say throw it away above 160º.
Smokin' would probably say try one each way and take careful notes.
Try two and compare them.
Easy Peezy.
Keep in mind that folks cook.
a five lb loin at 300º cooker temp to 160º,and let it rest,it will settle about 175º
Low temps,it won't rise as much.
Restaurant chefs may well pull at 137º,and finally serve at 145º+.
Hope this helps a little.
Smokin' would probably say try one each way and take careful notes.
Try two and compare them.
Easy Peezy.
Keep in mind that folks cook.
a five lb loin at 300º cooker temp to 160º,and let it rest,it will settle about 175º
Low temps,it won't rise as much.
Restaurant chefs may well pull at 137º,and finally serve at 145º+.
Hope this helps a little.
quote:Originally posted by Tom:
One other method,I used this week,since we had our first rain to break this drought,is to put it in the crockpot with a big bag of kraut,a beer,a lb of sliced hot smoked sausage,and some caraway seeds.
I know what I'm having for dinner tomorrow! Some spicy mustard and dark bread and I'll be way happy.
It's kind of a winter thing, but a can of corned beef, a can of kraut, two packages of cream cheese, and about 4oz of thousand island dressing in a small crock makes for some good TV food with crackers.
Thanks for the info.! I did go out at noon and bought another pork loin. There's plenty of room so I'll try the sauced method on one and the rub and apple juice injection on the other. I'll pull and foil the rub injected one at 145 and sauce the other. I'll put the sauced one back in just long enough to let the sauce work in and will not exceed 150 - 155.
I haven't had the CS that long and have done one session each of ribs, butt, brisket, and chicken. They all turned out fantastic with a lot of notes being taken.
You get so you look forward to the weekend so you can use the CS.
Thanks again!
I haven't had the CS that long and have done one session each of ribs, butt, brisket, and chicken. They all turned out fantastic with a lot of notes being taken.
You get so you look forward to the weekend so you can use the CS.
Thanks again!
[Thanks all for the info.I ended up cooking the loin for 10 hours ,way to done.I read your helpfull advise, too late.Ill know better next time as I am taking notes lol.
again thankyou all Ray
again thankyou all Ray
All part of the learning process.
We all want to "cook it right" the first time,as it seems kinda expensive,and we are also trying to justify this new beast on the porch.
Yep,always a good plan to check all the good info here,first.
Still,our early notebooks are invaluable.
Most of us start out cooking different products,infrequently,and in slightly different circumstances-so going back to the last time can be very comforting.
Just my $0.02
We all want to "cook it right" the first time,as it seems kinda expensive,and we are also trying to justify this new beast on the porch.
Yep,always a good plan to check all the good info here,first.
Still,our early notebooks are invaluable.
Most of us start out cooking different products,infrequently,and in slightly different circumstances-so going back to the last time can be very comforting.
Just my $0.02
quote:Originally posted by Ray M:
I ended up cooking the loin for 10 hours ,way to done.I read your helpfull advise, too late.
Now, Ray, you can't come in and ask and not come back and get our help
Key is NOT to cook for time, unless you've been cooking the exact cut and built your own knowledge, cooking for time will ALWAYS achieve inconsistent results.
Temp is the friend, know the target temp.
First thing I did after reading some of the threads here is to get a thermometer, I got the Maverick dual probe remote version (40 bucks at Amazon). I was just in Costco on Monday, they had a single probe Maverick (wired to the readout) that came packaged with a digital instant read thermometer, for $14.99. I might get one for the instant read.
Hi all ! The pork loin I cooked was hard like a hockey puck and after a couple of bites ended up in the garbage. Future smokes will be done by temperature and not time as recommended .
Thanks again, Its nice to have friends out there who help each other.
Ray
Thanks again, Its nice to have friends out there who help each other.
Ray