Smoking Pork Loin
- Thread starter Bret44
- Start date
Brine: lots of salt and brown sugar for up to 24 hours.
With 70 lbs that may be a little difficult, but it is the key to great meat.
With 70 lbs that may be a little difficult, but it is the key to great meat.
Time. Lots of time to get it cooked. 12-15 minutes per pound or say 16 hours
http://www.porkbeinspired.com/wp-content/uploads/2014/06/2924.pdf
http://www.porkbeinspired.com/wp-content/uploads/2014/06/2924.pdf
Depends on several things. I smoked 30 #s of loin in 4 hours because it was 3 10# loins. The bigger the piece of meat the longer it takes.
HA, I was going to mock your post as well, but figured you did it as a joke.
I'd love to see one 70 lb pork loin.
Dry brine overnight and don't overcook. Don't go much over 145 or it will dry out. Use your favorite rub. If it has a lot if salt in it that will work as your dry brine if you apply it the night before. If it doesn't then just use kosher salt to dry brine.
It's amazing how many still think you have to cook loin to 165 and it ends up with the consistency of a leather shoe.
I did this recipe prior to an ISU game last year and it was excellent. The recipe was written for a pork butt but you could easily use it for loin as well. This website is excellent for all different types of smokes.
http://virtualweberbullet.com/pork2.html
http://virtualweberbullet.com/pork2.html
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I used to go to 145, but have bumped it up to 150/152 area. The 145 just seemed to leave a cool feel to it when eating. I bump it at the end and pull and wrap quickly to hold temp. Still keeps moisture along with a warmer eating experience.
I have a dry rub I use that's pretty simple and goes good on pretty much any bbq.
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Rub the loin down, wrap it up, and put it in the fridge over night. I usually smoke a 5-7 lb loin and TRY to keep it between 225 and 250 for 4-5 hours. You'll obviously need more rub and possibly more time but you're on your own there. Math makes me sad.
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Rub the loin down, wrap it up, and put it in the fridge over night. I usually smoke a 5-7 lb loin and TRY to keep it between 225 and 250 for 4-5 hours. You'll obviously need more rub and possibly more time but you're on your own there. Math makes me sad.
Definitely brine. Use your favorite rub but not as heavy as ribs or butts. Use apple wood. After reaching 150 degrees I wrap in foil and let rest 15-30 minutes before carving. i have an electric smoker so I just turn it off and let loin rest in there inside foil. Can also throw in a cooler and cover with a towel to keep warm.
