Smoked boneless pork loin

[Esox Z518C]

Tried something new to me today. Started with a 5 lb. boneless pork loin. Rubbed last nite and started smoking this morning at 225 deg. in a masterbuilt 30 smoker. Smoked to an internal temp of 155 deg. which is about medium. This took 3 hrs.
Let cool, sliced in 1" pieces, and finished 3 on the grill for dinner tonite. Vacuum sealed the rest for another day. Thought it turned out good! I think next time I'll will smoke only to internal temp of 145 deg. Should be a little moister.

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[Doorman1]

My favorite way to eat pork tenderloin . I smoke until temps hit 148 if it gets to 150 the dry out way to quick.

[Esox Z518C]

Yep, I think you're right. Flavor was still really good!

[CatFan]

Look into brining. Gives you more leeway to keep it moist. Well worth the time on a lean cut like a loin.

[Esox Z518C]

What kind/type of brine??

[CatFan]

I use 3/4 cup kosher salt, 3/4 cup sugar, a gallon of cold water and a cup of boiling water. Dissolve the sugar and salt in the boiling water and add it to the rest of the water and mix. You can add spices if you like, and I usually do.

Put the meat in a non-metallic container so the meat is covered. Might have to use a glass dish to weight it down. Let it soak in the refrigerator for at least a day and up to four. I rinse the meat, pat it dry and then use a rub without much salt.

I’ve started using a bag to soak instead of a container.

[Esox Z518C]

Thanks, I'll try it next time.

[basscla]

An alternative to the bring is injecting a marinade into it to keep it moist.

[CatFan]

An alternative to the bring is injecting a marinade into it to keep it moist.

I love it when fixing a shoulder, but a loin just won’t hold the marinade.

[Axkiker]

Get you a solid flavor injector. I take a pork loin and cut it in half. I then cut a slit long ways into the center of the meat. Mix you up a bunch of room temp butter, garlic, herbs etc and insert the injector into the slit. Then you pump that puppy up full with the butter / herb mix. Then smoke to desired temp.


http://routemein.com/ronco/rotisseri...ector-kit.html

[Bamaman]

All sound like good recipes. And you can just about always get boneless pork loin at one of our local grocery stores for $1.99 on sale--inexpensive.

We also like pork tenderloin for making shish-ka-bobs with onion, bell pepper, mushrooms and meat.

[sdbrison]

I like to smoke to 145 temp, a little rarer but always juicy

[CaymasMan250]

I love it when fixing a shoulder, but a loin just won’t hold the marinade.

I inject them all the time, seems to hold fine for me.

[Hogbus]

I like to stuff a pork loin (not a tenderloin) with boudin (Cajun rice based sausage). Freeze the sausage so it is hard as a broomstick, run hot water on it to thaw casing to remove. Shove it loin frozen. Let sit in fridge overnight to stableize temperature. Smoke to IT 140-145. Slice thick to serve. Tastes great and looks good on the plate. The trick is freezing the sausage, remove casing so your stuffing is uniform. JD

[Esox Z518C]

That sounds good!