pork loin

[dawg]

Hello folks, my wife bought a pork loin to cook on the smoker. I have never cooked one, can I cook it to pulled pork temps and make sammies with it? What do yall recommend? I'm all ears for your expertese.
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[patruns]

A loin is a little too lean for pulled pork. Wrap it in bacon and smoke at a little higher temp for a shorter period of time and slice it up after resting. You really just want to roast it.
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Pat

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[day_trippr]

Loin is exceptionally easy to overcook, and it really isn't suited for pulling - at all - for the same reason: way too lean (good loins, anyway).

To avoid ending up with a dry roast, take it to 145°F internal, let rest for 15 minutes or more, then slice. By that time it will have hit at least 150°F which is what I call "perfect" for loins and tenderloins.

And you really ought to use the forum search widget to see some of the fabulous loin cooks that the folks here have done. But put a bib on, first! especially when you see some of the stuffed loins! Yowsa!

Cheers!
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[Mr Tony's BBQ]

I have smoked one along side a shoulder just to see.....does pull, but on the dry side! Maybe inject, definitely have plenty of sauce available!!
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[SoEzzy]

If you like a little pink in your pork cook it to where you are satisfied, trichinosis supposedly killed at 137* internal if that's still a problem in your area, so 140+ leaves it juicy, much past 155 - 160 and you're heading for shoe leather IMO.

I take a full loin, cut them into 3 fairly equal sized portions, then I can test out different rubs or techniques in the same cook at the same time and see which one works best for our family.

I like pretty salty (sea or kosher salt), rubs on my loins as this give a nice crunch to the outside, but only a couple of teh kids like that so it's more used when they are away!
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[dawg]

well i cut the loin in two wrapped in bacon and cooked to 138 internal temp. rested for thirty minutes, and it was GOOD, juicy,tasty thanks for the help fellas!!
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when the going gets tough...... eat more fiber!!!

[patruns]