Question about pork loin?

Former Member

I am thinking about getting a pork loin cutting it crossways about 1" thick would this be the same as boneless pork chops?

What internal temp should I cook them to in the SM055 using a digital probe on the second rack?

Do you think they would tend to dry out if not foiled since they don't have a lot of fat? or should I cook them in a pan with some apple juice to keep them damp in the SM055?

BTW I bought an instructional video from askthemeatman.com on pork processing it shows a lot of the cuts. If you can spare the coin it is worth watching.

7/13/072:42 PM

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tomMember

Brine the chops in Smokin Okie's Brine.

Cook as hot as you can run to about 140*-145* max.

Foil with a little A.J. until ready to serve.

7/13/072:53 PM

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wheelzSmmmmoooookin'!

Swede -- Tom gives good advice! Brine if you ave the time.

If you don't want to take the time to brine, do as you intended, slice like pork chops and smoke to an internal temp of about 130˚ with the wood of choice. Pull the chops out and finish on a very hot grill to your desired doneness. Smoked chops are very tasty! Watch it tho as they dry out very easily. You can always lay strips of bacon over the chops while in the smoker to help keep them from drying out.

Good luck and let us know how it goes!

7/13/075:40 PM

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thousandoakieMember

Just a little clarification here... If you slice the loin into chops, even at 1 1/2 - 2 inches thick, it won't take very long in the brine. Just shooting from the hip here, I wouldn't brine a 1 1/2 chop for more than about 30 minutes...gets too salty, and on the 'verge' of hammy if goes too long. Just a thought.