Anyone ever smoked a pork loin?

Oh man, pork loin is one of the easiest things to get right! It's a solid, homogenous piece of meat that you can do a lot of things to and still have it come out right.
Give it a shot! go buy one of those big Sam's (Costco too?) loins and try a half at a time. Jump on in!
 
I've done bone-in pork loins with great success. Because of the inability to regulate my old grill, the heat sometimes spiked to 325* and still they turned out great. The most I've ever done is 8 at one time for church functions. I was usually able to get them done in about 4-5 hours. More recently I smoked (2) for a tailgate, and (2) for a company picnic and I brined them both times overnight, then put a spicy sweet rub on just before throwing in the smoker. All in all, I guess I've done about (40) of them and haven't screwed one up yet. Basically, I think they're pretty forgiving. I'm really looking forward to next month when I get to do 8 more in the new offset.
That's my opinion, worth price charged.
-scott
 
As long as your smoker has a water bowl and you keep your heat around 250, you should have no problem getting a moist roast. Use a meat thermometer and pull the meat about 155. The meat will continue to cook for another 15-20 mins after you pull it out of the smoker. Place it in a pan, cover the pan with a sheet of foil & let the meat rest. Uncover in 20 minutes and enjoy a job well done...
 
For pork loins the "done" stage is different than most other cuts of meat. I like to pull them at 148 just to compensate for the few degrees they will continue to cook after pulling and it is what you would consider well-done but still juicy. They are really awesome if you wrap them in bacon and smoke at 325 to get the bacon crispy.
 
Definitely let it rest. Those suckers will dry out after cutting VERY quickly.
 
Just don't over cook them and they are great. New guidelines from the government have lowered finish temps to 145, at that temp they are still moist.
 
I love smoking pork loins. My last loin I sauteed some red onion, garlic, spinach, and rosemary in some bacon grease from bacon that I browned to use in the stuffing. I stuffed all the sauteed stff, the bacon, and also some provolone slices. I wrapped it in bacon. This was a real good stuffed loin. I smoked it between 220*-250* and pulled at around 150*, wrapped, and then served about 45 mintes later. Very good stuff.
 
I smoke mine to 140, pull it and wrap it, moist as can be. 235 degrees for 1 1/2- 2 hrs depending on size. Pork loin with light pink center is delicious and it ain't going to make you sick, those days are long gone!
 
Thanks guys for the info! Didn't do it today but I'll keep in mind all the info you've given me. Thanks again!
 
I did one last week. slater with mustard then rub it it ur favorite rub wrap it in bacon then put brown sugar on bacon . I took it to 155 was very moist and wonderful
 
Stuff and smoke that bad boy!




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DR_KY... what is that badboy stuffed with? Looks amazing!

I thought about artichoke bits and spinich with cheese. Maybe use that for my next fatty stuff also.
 
Here ya go guys..
carrots, tiger tomatoes, cucumber, chitake and portobello mushrooms, garlic all quick fried in rosemary olive oil. Smoked and grill over Texas Pecan on the the Weber.
Click to expand...

I hit it with apple juice and honey but I would suggest something with cranberry in it for the holidays.
 
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