Big Loin

[siege]

My local Winco has whole pork loins for $1.98/lb. They all run about 10 pounds. I'm going to smoke the one I just bought on Sunday.
My game plan is to remove most of the small fat cap, cut the loin into 2 pieces( about 3" thick x 12" " long each), and smoke them at 225°. They are pretty lean however I didn't plan on brineing, but I'm open to suggestions. A little olive oil, a light rub, and in they will go. I believe 2 five pounders should be done in about the same time as one would, about 1 1/2 to 2 hours to an IT of 145, then an hour rest.
Are my times about right, and what would you do differently ?

[Ryan]

I don't brine, I take them to an internal temp of 145. I've had them take 2 hours to 4 hours at 250ish. I would plan on 4, you can always cooler it.

[siege]

If I throw them in at noon then, dinner at 5 should be a piece of cake. I'm putting some beer brots and some ham and cheese stuffed potato bombs in with the loins.
Thanks for your reply, Ryan.

[Richtee]

I'd have that cooker hot at Noon. The cooler is your friend... :{) Heat up a foil wrapped brick if yer worried and toss it in with the meat.

[jwbtulsa]

I would brine mine and leave the fat cap. Cap up when in the smoker to allow the rendered fat to drip around the meat. Like the guys said, pull it at 145, foil them, and rest in the cooler, covered in towels. They'll turn out great.

[Richtee]

If you DO decide to brine... a simple brine recipe
1 gallon good water. If you have "strong" well water..use bottled
.75 cup Kosher salt
.75 cup brown sugar
Add your chosen spices/herbs in goodly amounts

Warm up and let steep for a bit..chill and add meat.

Prolly gonna wanna go 12 hours on a 5 pound hunk

I'd suggest sage, rosemary, thyme, CBP, celery, etc.

Sub in a bottle of a white wine for part of the water for a twist.

Next time PM me for a free Pork Brine sample for half your loin

[siege]

Thanks guys, all good info. I'll try to report on the results tomorrow night.

[Ronan]

Hey Rich,whats the delivery fee for North of the border?

[Fishawn]

I just rotisseried (2) 4.5 pound brined pork loins last night. Brine very similar to what Rich mentioned and 10 hours in brine. Temps were aboot 275 through cook, lots of folks lifting the kettle lid to peek. Took about 2.5 hours to hit 145 on a kettle.

[Richtee]

I just rotisseried (2) 4.5 pound brined pork loins last night. Brine very similar to what Rich mentioned and 10 hours in brine. Temps were aboot 275 through cook, lots of folks lifting the kettle lid to peek. Took about 2.5 hours to hit 145 on a kettle.

Wow..that fast eh. Any idea on yer temps? Well..again... the cooler IS your friend. A good resting spot!

[Fishawn]

Big Loin

Wow..that fast eh. Any idea on yer temps? Well..again... the cooler IS your friend. A good resting spot!

Prolly 275 ish for an average. They were taken from the fridge cold also, on the spit, then on to the preheated kettle. Semi cross hatched it in an attempt to get more of the Orange Marmalade/Jalapeno glaze into it. Not real pretty, but kinda different. Some of guys commented on it looking cool. Browned up the edges a bit more when pulled off.

Not the best pic, but not bad for 11:00 pm...