Thursday, May 18, 2006

How to Smoke Pork Loin Properly

Q: I have experimented with smoking pork loins since I started. I have onlytried it a few times. I have a small Brinkmann charcoal smoker. I used Cherry wood to smoke the pork. Am I on the right track with this, and do you have any tips for smoking pork loin? The last one I did turned out pretty good. Nice and tender and good smoke flavor, but some of it dried out on me. Could this have been caused by pushing the meat thermometer into the side rather the the top of the meat?

A: The location of the thermometer does not really matter as long as the tip of the probe is in the center of the meat.. the thickest point, and is not touching a bone

Pork loin does not usually have the fat content of a lot of other cuts of pork and sometimes it is wise to make a few compensations for this.

I like to rub it real good with Jeff's Naked Rib Rub the night before I am going to smoke it and sometimes I wrap it in plastic while other times I just put it in a tight sealing bowl in the fridge overnight.

I like to place some real fatty strips of bacon around the pork loin and even attach them with toothpicks sometimes. This naturally bastes the meat and keeps it from drying out during the smoking process.

Also, be sure to only cook it to around 150-155 for best results.

Visit for hundreds of great tutorials and guides on smoking meat.

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Tom Potts said...

cook at 150-155 for how long? I am new to smoking, but I realy enjoy it.

5:41 AM  

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