Pork Loin - Recipies, recommendations, etc....

[mag1]

I'm slowly getting my feet wet. Having fun doing so. I need some recommendations for a pork loin. Going to be doing enough to feed 22 people in a couple of weeks.

- marinades, rubs, brine? any thoughts
- what wood?
- what temps/how long? is there a guide for doing pork by the lb.? time wise? (need a rough idea so i know about how long /when I need to start

thanks for any input.

[Pennywise]

I can tell you I murdered many a pork tenderloin in my day by treating as if it were the same as a pork butt. Its one of the more difficult pork cuts to do properly IMO. Its very easy to over-cook using conventional thinking, and if not just right it is still not cooked fully.

First off, as to a rub I use Fast Eddies. I rub the entire loin down with French's mustard, then coat it in Fast Eddies. I wrap that in plastic wrap and put in the fridge over night.

Next day I get it out as soon as I get up and let it start coming back down to room temp. I make an injection of salt, pepper, apple juice, and a little smoked red pepper. I inject it while its still wrapped in the plastic wrap and go make my fire.

Any fruit wood is good for pork IMO. I may throw in a couple pieces of mesquite or another 'spicy' wood towards the end, but I usually start with apple wood.

I try to cook mine at between 225-300. As far as how long...well it cooks pretty fast. I look for an internal temp of 150, then I pull it out, wrap it up in aluminum foil, then towels and put it in a syrafoam cooler for an hour. It cooks a little longer that way, but all juices stay inside.

[Clover Ridge Smokers]

There are so many options when it comes to cooking loin. Personal taste really plays into it. I personally like to cure mine and turn them into smoked boneless pork chops. The sky's the limit.

[mag1]

Wow, I did a search here, and on another site, tons of different ways to do it. The friends I will be doing this for has a good recipe she uses when cooking in the oven, thought maybe to 1/2 of it that way, and was wanting to do the rest another. How long do most let your meat rest? I see the one up above for an hour, but do you need to go that long? what does that do for it? will it still be hot? thanks for all the input, I'm still learning.

Just did some T-bones the other night, 40min. cook. Wow, those were good. using a rub from the book "Slow Fire". a little salty, but it was my 1st rub I made up. time to tweak a little.

[Pennywise]

I actually let it rest closer to 2 hours, and its still too hot for you to finger it without scaulding your fingers. The first hour is really to let the meat continue to cook once its moved off the smoker. Wrapped in a towel inside a styrofoam cooler it will continue to rise in temp till it gets another 5-10 deg. Then I pull it out of the cooler and towel and let it sit inside its foil for another hour.

The reason for this is juiciness. You will question whether its fully cooked or not because of all the juice you get out of this method...that being said there are a ton of different ways to do it...I just gave ya mine.

[mag1]

thanks

[Pete Mazz]

I think pork loin is the toughest roast to cook. There's just not enough fat in the loin to keep it moist. Wet or dry brine the night before. I do the mustard, spices and turbinado sugar rub. An injection with chicken broth, butter and spices wouldn't hurt either. Basically anything to keep it moist. I'd serve with some gravy as well. I take mine off at 140 as pork no longer needs to be well done. A little pink is OK but if you let it rest for 1/2 hour it will be pretty much spot on.

[mazdaparts]

As for a rub I use Jeff Phillips rib rub. I dry brined the loin over night. Pulled it out of the fridge about 1 hour before i was ready to put it on to warm up a bit. Smoked it at 230-240 till it was 150 IT. Pulled it out, wrapped it and put into a cooler till we were ready to eat. It was very juicy and tender and tasty.

[mag1]

I ended up trying 3 different recipes. 2 that a friend had, 1 was a marinade that it was in for about 15hrs. The other was a spicy/sweet glaze, and the one I had was a mustard coating with a homemade rub, which was on for about 5 yes prior to cooking. Turned out real good. Very moist. I let them rest for just a little over an hour.

[Clover Ridge Smokers]

Where's the QVIEW??

[Big T]

we like to inject them with peach nectar or pineapple juice and put a thick coat of rub on them.

[mag1]

Forgot to take pics. Will do so in a couple weeks when I do the 10lb er. Going to do it cut in half and 2 recipes. I got carried away with trying to stuff my main door seal back in. The gasket glue didn' t hold. Going to be fun redoing it in 15* weather. Going to pull the door, clean up the gasket surface and reglue this week.

[Big T]

Use high temp RTV and you won't have any problems.

[mag1]

Big T, would Loctite 5920 Copper High Performace RTV silicone gasket maker work? I have access to that. it is good up to 700° temp's.
thanks

[Tom_Heath]

I have never tried anything but the high temp rtv. And it is awesome.


Sent from my iPhone using Tapatalk

[mag1]

OK, I picked up some permatex red high temp rtv tonight. Thanks

[Big T]

Mag1, That's what I use and haven't ever had any issues.

[Rodcrafter]

Me too


Making memories.

[mag1]

Here are some latest pics. posted in my build as well. Unbelievably moist and very tender. cooked at 250° for about 2hrs. [attachment=3]loin-1.jpg[/attachment}

[Smokeone]

[Big T]

[The Czar]

So you sent samples right? Obviously for quality control purposes....

[mag1]

oh, you r hungry? . There was nothing left. It a was gone in a matter of 15 min. I also had made a slab of salmon and left that home for my girls, they devoured that as well. So I guess the smoker was a good idea.

[Rodcrafter]

Sounds like a good idea alright

[SmokinFF]

If any of it is questionable, I'll take one for the team and send taste reports.