I smoked a pork loin roast yesterday, low and slow, about 250. I used a digital meat thermometer and took it off at about 137 degrees. Flavor was good but meat was tough. Could it be the meat was just tough.
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Hi, smoke disciple, you could have had a tough roast, but the loin is a leaner cut of meat, and does not really take to low and slow. I would go around 325-350, on indirect heat with pork loin. Still take it to 137-140 pull temp, but the higher pit temp will get you there more quickly, and usually with a better result.
Oh, and welcome to the Pit!!Last edited by Thunder77; June 20, 2016, 11:43 AM. -
Since pork loin is lean I like to cook them hot & fast and take it to 145. Also I dry brine over night.Comment
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Yeah, loins and tenderloins I'm running 350+Comment
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Alternatively you might try barding it to keep it more protected for low. A nice bacon weave might help.
Larding is a fairly dated technique, but I think it would be good for pork loin, given the state of the modern pig.Comment
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I have done a bacon weave for a hotter cook, but I haven't tried it for low and slow. It might work! And you're right, the modern pig definitely is not what it used to be.Comment
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It's a loin. It just tough. : (Comment
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325 - 350 for the cook. I inject mine using MH's recipe. --EdComment
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I also cook my pork loins in the 325 to 350 range. I've started stuffing my loins and that's how my family prefers them now. Cornbread stuffing is one of our favorites as well as bacon weave wraps occasionally. Lot's of options for pork loins. I use Meathead's article as my guide.
Stuffed
Bacon wrapped
Bacon wrapped & no bacon; both done!
Last edited by fuzzydaddy; June 20, 2016, 11:10 PM.Comment
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OMG...I'd replace one of my down pillows on my bed with one of those...Absolutely gorgeous!!!Last edited by CarlP3; June 21, 2016, 02:07 AM.Comment
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Excellent weave job, fuzzydaddy ! If cooking ever fails you, you have a hidden talent in basket weaving to fall back on!
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Here's the secret to the weave - a youtube video. Very easy. https://www.youtube.com/watch?v=PohDTvcEtWYComment
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Ypu may also try putting a water pan below it and putting the loin on a baking rackComment
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Anyone ever try wrapping in foil with sauce, sugar, etc... like you would ribs?
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