I see very little about pork loins as compared to butts.
I've done butts using various rubs, etc from forum and have turned out great, but would like to try loins. Use the same rubs, and smoke to the same temperatures?
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Howdy,
If you go to the search at the top of the page,you will find a bunch of good threads.
The recipe forum has quite a group, also.
Many of us us grill pork loins,because they are so lean,cook so quickly,and dry out very easily.
They don't have a lot of flavor, so brining or injecting helps a lot.
The brining is also a fine method to keep it from drying out.
It gives a cushion,in case you cook a few degrees higher internal.
Smokin' has a strong flavored,oriental type marinade in the recipes that works well.
If I am going to hold it, to finish as chops on the grill,I try to get it off in the high 130�s internal temp.
If I intend to eat, after only resting it for 20-30 mins.or holding a couple hrs. in a cooler,I try to get it out between 140�-145�.
It will rise another 5� while in the foil,usually.
Hope this helps a little.
If you go to the search at the top of the page,you will find a bunch of good threads.
The recipe forum has quite a group, also.
Many of us us grill pork loins,because they are so lean,cook so quickly,and dry out very easily.
They don't have a lot of flavor, so brining or injecting helps a lot.
The brining is also a fine method to keep it from drying out.
It gives a cushion,in case you cook a few degrees higher internal.
Smokin' has a strong flavored,oriental type marinade in the recipes that works well.
If I am going to hold it, to finish as chops on the grill,I try to get it off in the high 130�s internal temp.
If I intend to eat, after only resting it for 20-30 mins.or holding a couple hrs. in a cooler,I try to get it out between 140�-145�.
It will rise another 5� while in the foil,usually.
Hope this helps a little.
Yes thanks. I did search, but most I found were for grilling, which I have done, just wanted to try smoking. Thought I would smoke with a butt and mix together for those who like the lighter colored pork.
Well,
I guess you could follow my post above and then chop up the pork loin,if that is really what you are wanting to do.
You could skip the brine,marinade,and injections and cook to 140�-145� internal.
IMHO,kinda the whole purpose of slow and low cooking of almost worthless pieces of meat[butts] is to get them usable- like high priced pieces of meat[loin]-which are good when cooked quickly.
You could cook the butts overnight,cooler them,and quick cook the loin to chop and blend with the pulled pork.
Let us know how it turns out.
I guess you could follow my post above and then chop up the pork loin,if that is really what you are wanting to do.
You could skip the brine,marinade,and injections and cook to 140�-145� internal.
IMHO,kinda the whole purpose of slow and low cooking of almost worthless pieces of meat[butts] is to get them usable- like high priced pieces of meat[loin]-which are good when cooked quickly.
You could cook the butts overnight,cooler them,and quick cook the loin to chop and blend with the pulled pork.
Let us know how it turns out.