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Whole Pork Loin Help Please

 
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empty
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Joined: 11 Jun 2013
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PostPosted: Feb 07 2016    Post subject: Whole Pork Loin Help Please Reply with quote

Need help with a pork loin , I'm doing a little B-Day party for a friend . I will be doing some other meats Ribs & Butts that I'm fine with it's just I have never done whole loins . He wanted some sliced to go along with the pulled .
I will be using a reverse flow smoker for inquiring minds . Normal 225ish . On loins I am thinking inject apple / peach . Then applying rub and rest . This is where I need the help .
Cook til color 2 - 2 1/2 wrap with sugar and juice maybe honey as well . Is the internal temp desired 165- 170 n or what ?
And is that the Finish temp ?
So if I'm going to apply a Finish Glaze and back in for
1/2 to an hour to set , about what temp do you Un-foil ?
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biker.chef
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PostPosted: Feb 07 2016    Post subject: Reply with quote

I won't cook a pork lion that long or to that high a temp.

Pork lions have almost no marbling so they are better if cooked at a higher temp for a shorter time.

Cook to maybe 145° and let rest.
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Canadian Bacon
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PostPosted: Feb 07 2016    Post subject: Reply with quote

biker.chef hit the nail on the head..... whole center cut pork lions have zero fat....
I cook to 145-150......tent in foil for 15-20 minute rest and you will end up at around 160 give or take a degree or two.....
nothing worse than a dry pork loin.....sucks.
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empty
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PostPosted: Feb 08 2016    Post subject: Reply with quote

Thanks Guys
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whall
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PostPosted: Feb 09 2016    Post subject: Reply with quote

Another bit of advice would be to cut the loin in half. It will help to keep from smaller end from drying out.

I only dry rub and cook them to around 150ish and take them straight off and wrap them tightly in foil and let them rest.

I have cooked 25+ this way and haven't had one that was dried out. . . yet Laughing
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phil c
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PostPosted: Feb 09 2016    Post subject: Reply with quote

Gotta echo what others have said. cook till 145 then wrap and rest.
I inject mine with apple juice the night before. then a bit of Big Rons Original rub. If you sace of glaze wait till internal is about 120.
Good eats await!
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craft&que



Joined: 02 Feb 2016
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PostPosted: Feb 10 2016    Post subject: Reply with quote

[quote="phil c"]Gotta echo what others have said. cook till 145 then wrap and rest.
I inject mine with apple juice the night before. then a bit of Big Rons Original rub. If you sace of glaze wait till internal is about 120.
Good eats await![/quote

Agree with the temps suggested above. You can also wrap from the tail up towards the head of the loin in bacon to introduce fat during the cooking process. Pull at 145 and let carry over.
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Mr Tony's BBQ
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PostPosted: Feb 10 2016    Post subject: Reply with quote

I traditionally do a dusting of tenderquick the night before, adds a light hammy flavor to the outer edges, leaving the center a pork roast flavor [ also builds a meathead smoke ring Wink even in an easy bake oven ]. I like to wrap around 135° to keep as much juice as possible and cook to 145° MAX. Let rest and slice, pour juices back over finished slices.
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