Whole pork loin

Hmm, no expert here.. but, Loin is prety lean and butt has a lot of internal fat. I think the texture/grain of the meat would also be quite different and might not lend itself to pulling. Also, in my limited experience, I've marinated a loin and grilled it indirect on my Weber.. I think it wouldn't have the flavor of a butt.

I know pork loin has been discussed quite a bit.. so you might want to do a "FIND" by clicking on the navigation bar above.

I would do that loin in the household oven as a roast and wait for a butt for your smoker.
Good luck.
dick

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Enjoy

1 pork loin
rasbarry vinagerette salad dressing
cut a hole from the end lengthwise to form a pocket.
Fill pocket with vinagerette, tie shut.
Place in container and marinate 24 hrs.
Remove, untie, drain pocket somewhat.
Smoke at 250 until internal reaches 165
Roughly an hour per #

I DO PORK LOIN ALL THE TIME [not for pulled pork] ON CS,& FEC. COAT WITH OILVE OIL, SEASON WITH FAVORT SEASONING, PUT IN AN ALUMINUM PAN ,COOK FOR AT LEAST 3 HRS GET UP TO PROPER TEMP , REST, SLICE, SERVE.


EMERL DID ONE LAST WEEK THAT A MARINE COOK DID WITH A HOLE LENGTH WAY , CHOPPED SOME DRIED FRUIT, STUFFED IN.I HAVEN'T DONE YET . BUT WILL TRY SOON.

Fella's.
I have a great deal of respect for the smoker experience on this board.

If however anyone suggests to me that a loin should be served at 165 or higher my confidence is shaken.
At one time the FDA suggested 160 out of an abundance of caution re trichinosis which has been essentially eliminated in the domestic pork supply.
Even with the old 160 recommendation i know no one who ever went over 155 with a loin.
Trichinella is killed at 137.
Considering possible thermometer error 150 gives a large safety margin.
Better restaurants mostly cooked to 150 and rested.
165f loin in my opinion is crow food.
In fact,(bad joke) it's Hockeypuck!
Best.
dick

I agree with you on the pork loin temp, mr jig. I would take it to 150* in a smoker that hopefully will get hotter than 250*, but 250* will do. 235* in my case. Very lean meat, like most steaks, don't do well low and slow, and in fact might get tough on you when cooked too slow.

...pork loin...mmmmmmm...oil, salt, pepper, French Thyme...mmmmm

my bad, lol. That should have read 155

quote:

Originally posted by Thousand Oakie:
...pork loin...mmmmmmm...oil, salt, pepper, French Thyme...mmmmm

I share your enthusiasm for loin .
Loin must be from old stock slaughtered at 300 lbs.
At 165 even such glorious pork is ruined.
dick