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pork loin

 
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chuie
Newbie


Joined: 28 Nov 2009
Posts: 38

PostPosted: Thu Dec 22 16 6:17 am    Post subject: pork loin Reply with quote

Going to smoke first pork loin kave done lots of buts but dauter wants a loin for Christmas dinner didnt know if I should brine or just rub
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Thu Dec 22 16 7:41 am    Post subject: Reply with quote

My pork loins I mostly just marinade + quick grill hot.

Lots of other ways.
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jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Dec 22 16 9:05 pm    Post subject: Reply with quote

I brine mine.
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bucket
BBQ Fan


Joined: 31 Aug 2006
Posts: 272

PostPosted: Thu Dec 22 16 9:41 pm    Post subject: Reply with quote

I like to put a rub on mine and smoke it to between 145 and 150...let it rest for an hour then slice it so thin that it only has one side. Put that on a nice kaiser roll with some of Roxy's mustard sauce...doesn't get much better in my book.
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k.c.hawg
BBQ Super Pro


Joined: 17 May 2009
Posts: 1743

PostPosted: Fri Dec 23 16 1:25 am    Post subject: Reply with quote

I like to brine, cut in half and tie into a pork loin roast, dry rub. Put on the stick burner at about 250-275 and cook to 150-155 and wrap and let sit for at least an hour. I prefer apple, heavy apple with some cherry, heavy apple with some hickory. I cut and tie because I get get a longer cook, about 4.5 hours and maintain a nice moist product while getting a very deep smooth smoke. This loin was probably close to 24 inches long, end result is twice as thick half as long. Smoke them too fast too hard and it overpowers to me.







I like to slice it thin, stack it high and serve it on a buttered, griddled bun. We dress with slaw but there are many, many dressings that will finish this sandwich off.
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