need some help/advice

Posted: Sat Jun 30, 2007 9:57 pm

I have decided to take a rest from building pits for the weekend and have some people over for some slow smoke. I am going to feed a small bunch of people (10 all together)and was wanting some advice on cooking a porkloin, I use "John Henry's Texas Pig Rub"( I swear by it's frick'en great) I will build some stuffed jalapeno's, some bbq bean, spuds etc. my question is? Is it a good idea to put the rub on the loin over night? For some reason I thought I read somewhere's that its not a good idea to have the loin sitting in the fridge for more then 4 hrs while it takes to the rub, is this true? or can a person leave it sit over night before you start to smoke it while the rub does its job? I am going to smoke the loin with
wild cherry wood. My other question was how long to you think it would take (roughly) to cook? I thought it should be around 3-4 hrs at 225ish The loin is 2.89kg/6.5lbs and was on sale for $20 so I couldn't pass on a good deal. I can't wait to get smoking, I got a big jug of Jack in the freezer with my name on it ohh by the way Happy Canada Day. Wink

Posted: Sat Jun 30, 2007 10:45 pm

Danny, I cook those loins all the time and if you are cooking at 250-275F and you should, the loin could be done in 2.5 hours. They are a tender cut and I only take them to 145-150F internal, so they don't take long. As far as seasoning, wrapping and then in the fridge overnight, go for it. There are lots of people that do that with ribs and they are no where near as thick as the loin, so what can it hurt. Let us know how everything turns out. Happy Canada Day back to you.

Posted: Sat Jun 30, 2007 11:50 pm

smokinJim wrote:

Danny, I cook those loins all the time and if you are cooking at 250-275F and you should, the loin could be done in 2.5 hours. They are a tender cut and I only take them to 145-150F internal, so they don't take long. As far as seasoning, wrapping and then in the fridge overnight, go for it. There are lots of people that do that with ribs and they are no where near as thick as the loin, so what can it hurt. Let us know how everything turns out. Happy Canada Day back to you.

Thanks Jim, I got the rub on and its in the fridge. So when I bring them up to that 145-150f range is that when I want to serve it? or do I wrap it in foil and let it cook on the counter by its self? and If I do what temp to I bring the loin to befor I serve it??

Posted: Sat Jun 30, 2007 11:55 pm

I take mine off when the internal temp is around 145F in the middle. It then sits for 10-20 minutes to reabsorb some of the juices and then chow down. It may still have a slight bit of pink in the middle but don't worry. I have kept them for 1.5-2 hours in a cooler when travelling (wrapped in foil) and they have been fine.

Posted: Sun Jul 01, 2007 12:10 am

Jim you do your loins in your WSM don't you? Danny if you are doing them in your offset they will likley take a little longer as a offset does not cook as fast as a upright at least thats what I find.

Posted: Sun Jul 01, 2007 8:47 am

I cook them in the Stumper and at 250-275F they take 2.5 hours +or- 10 minutes.

Posted: Sun Jul 01, 2007 9:43 am

agree with jim. Boggs had a couple of recipes posted here for stuffing them. I have used both. the sundried tomatoes and oregano was awesome. It only takes a short time to cook.

Posted: Sun Jul 01, 2007 10:25 am

Thanks guys, I'll be doing the loin on the gasser. I wasn't able to bring any of my pits home from the shop yet Crying or Very sad

I'll shoot for that 3hrs ish
for cooking time. I also forgot to ask, should I lay it fat side up?? or is it better fat side down??? I would like to let the drippings fall into my beans for some extra taste Confused

Posted: Sun Jul 01, 2007 10:46 am

I do it fat side up. it a pretty lean piece of meat any little bit of fat helps

Posted: Sun Jul 01, 2007 10:57 am

Ditto, fat side up.

Posted: Sun Jul 01, 2007 12:46 pm

Get creative with your loins:

http://www.phpbbserver.com/smokinjim/viewtopic.php?t=664&mforum=smokinjim

http://www.phpbbserver.com/smokinjim/viewtopic.php?t=666&mforum=smokinjim

I only take mine to 140 internal then wrap them and let them rest. Wink

Posted: Sun Jul 08, 2007 9:31 pm

The loin turned out pretty good, everybody said it was good but of course
it was all free so of course it was good Confused

. I didn't get a real good smoke ring on the meat, I smoked it for about 2.5 out of the 3 hrs it was cooking. How do you guys get such good smoke rings on your meat? I spritzed it with apple juice, smoked it with apple./cherry wood, had a pan full of apple juice for moisture, the rub on the outside looked great it turned kind of a red color but there was hardly any smoke ring on it, there was a hint of smoke in the meat but nothing great. Is this because I did it on the gassser?? What could I do to make the smoke come threw the meat more? It for sure is something I'd do again Cool

Posted: Sun Jul 08, 2007 9:37 pm

The best smoke rings come from meat cooked on a straight wood burning pit. A WSM can give a pretty good ring as well. The gasser is the problem, especially when the only smoke comes from wood chips etc. When you get your log burners going you will see the difference.

Posted: Sun Jul 08, 2007 10:09 pm

Yea, what Jim said. Wink

The smoke ring comes from wood burning.

Posted: Mon Jul 09, 2007 7:25 am

To much rub will also hold back the smoke ring some but YES the WOOD burners are the best Laughing