Smoked pork loin

[earlytime]

So, I have only smoked a few things, but wanted to do a pork loin. I took a 6lb loin and put it in brine for 2 days, then rinsed it off and covered it with a little olive oil and then used Grub Rub. I put it in the smoker at 225 degrees with full smoke, used applewood chips. Smoked for about 2 hours, until the internal temperature was 140 deg, then pulled it out and put a foil tent over it for an hour then sliced, it was the best pork loin I have had. I also put one in the oven just in case the smoked one didn't turn out. I will now brine all my pork

 

[dirtyhands]

Dang that looks awesome

 

[earlytime]

Thanks it was

 

[backyardtndeer]

Yep, smoked pork loin is very good. I use kosher salt, pepper, and brown sugar for my brine solution. Just got done eating smoked turkey.

 

[earlytime]

Haven't done a turkey yet, may try a chicken first

 

[PossumSlayer]

Haven't done a turkey yet, may try a chicken first

Turkey breast in a smoker = drool factor x100

 

[backyardtndeer]

Haven't done a turkey yet, may try a chicken first

Chickens and turkeys are not too different, I brine them the same and cook them the same. 225 usually with hickory or pecan. Using an electric masterbilt, I often also put some charcoal in with my wood chips.

The 14 lb bird I cooked for our supper tonight was perfect.

 

[Gronk]

Does the cross hatch just allow it to cook more evenly and absorb smoke? Looks delicious

 

[earlytime]

Just helps with the smoke getting to the meat under the fat

 

[Forvols]

Looks great. I do several porkloins a year. I get the whole loin trim, cut into 3 sections, smoke, then vac seal and into the freezer (smoked porkloin anytime). Slice some of it real thin for a samich. I like with raw onion and mayo vs just bbq suace.. think I will try your idea of brining next time I do one.

 

[TAFKAP]

I will now brine all my pork

Pork is probably the type of meat that best responds to a brine, especially a tricky and often too dried out cut like a big loin. Nice job.

And kudos on the 140° mark. Looks great with the scoring.....I first thought you wrapped it in dough like a Wellington

 

[earlytime]

Thanks for all the great comments