Smoked Meats

Holy Smokes! Pork Loin Technique Revealed!

Posted by on Sep 17, 2012 in Community, Food, Smoked Meats | 0 comments

Holy Smokes! Pork Loin Technique Revealed!

As promised in this week’s article in The Grip, smoked pork loin! I’m giving y’all a guideline for how I did it, what you do with it is your choice. You all know that I am a “Damn Yankee”, that much is sometimes glaringly obvious. So, I warn you I am just beginning this journey of smoking meats. It all started with Paul getting an LP/Charcoal smoker for his birthday at the beginning of August. We bought numerous books, we’ve read articles, and we’ve talked to die hard smokers of every kind; from the expert to the back yard griller. The only resource I haven’t had the opportunity to tap, is Mr. Tommy Love, of Love’s BBQ in Chillecothe, TX. He’s such a hard working guy, I haven’t wanted to bother him with my back deck experiments. However, I’m missing my “Little Spot of Heaven” and need to reach out to an expert in the field. Our smoker is pretty cool. It’s a Master Forge and can run straight LP gas or charcoal. It’s got a sturdy construction, and a certain heaviness to the pieces we assembled, that says “quality”. We added an after-market gasket around the door for a better seal, ( Ace Hardware down the street) but otherwise it’s a stock model. The pork loin came bone-in from Mr Barry Cook’s Meats and Grocery and man was it tender, moist, and an excellent piece of meat. I love, love, love shopping down at his place on Hwy 16 in Griffin. He’s a really nice man and carries superb product. I digress. The simplicity of this method really astounded me. We’ve made it a little simpler with a digital thermometer that has two probes and a remote device you can clip to your belt or set on a table in the kitchen. It’s a heck of a lot more accurate than the temperature gauge on the door of the smoker, and keeps track of the ambient temperature inside the smoker, as well as the internal temp of the meat. The most important parts of smoking that we’ve found so far have been the temperature you smoke at, the internal temperature of the meat, and the type of wood chips/hunks you use. Overnight, we soaked a mixture of cherry and apple wood for this project; in a two quart bowl three quarters full. We liberally seasoned the outside of the meat with a mixture of Barry Cook’s secret seasoning blend, and some brown sugar. This too was done well in advance, and sat in the fridge, covered all night. When I say “liberally” I mean coated so that you can no longer see the meat. The piece we purchased was between 4-5 pounds. As my Grandma would say, “That’s a lot of meat to season, be generous!”. The wood chips are placed in a special pan that we line with aluminum foil for easy clean-up. Approximate cook times will vary, according to the size of the loin, the amount of wood chips you use, and temperature of the smoker. We found that keeping the smoker at between 195-212 degrees Fahrenheit was optimal for this cut. We smoked the pork loin for approximately six hours. At the four and a half hour mark, we removed the loin, and wrapped it in aluminum foil to aid in moisture retention. At the six hour mark, we took it out. Now, you must realize it wasn’t the time that mattered, but the internal temperature. Factoring in “carry over cooking” is essential. Please allow 1-2 degrees per pound of meat. Our loin was between...

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