Pork loin smoking suggestions

[Phil in BC]

I'm having some friends for dinner and I want to smoke some pork loins rather than just bbq them. Can you offer some suggestions for a rub, or do I marinade and then smoke? Do I fully cook in the smoker or should I finish on the Q? Any suggestions would be awesome.
Thanks

 

[jonheld]

Pork loin doesn't lend itself to slow cooking due to the lack of fat content. I use a cajun spiced rub (usually the night before) and sear the outside over high flame, turning 90 degrees every 2 minutes. Immediately wrap in tight foil and toss into a 400 degree oven for 5 or 6 minutes and let them sit for 5 minutes before slicing on a bias.
Serve with a mustard/vinegar based BBQ sauce.
There will be none leftover.

 

[Phil in BC]

I searched on the net and found the same answer. Better to cook faster than slower with tenderloins or they may be too dry.
So I made a marinade with bourbon, dijon mustard, soy sauce, brown sugar, minced garlic, ginger root, worcestershire and oil. Put the loins in over night to soak.
For smoke I'm using some chipped oak wine barrels, used of coarse and I'll do that right on the Q while the meat is cooking. We'll see how this turns out later today.
Cheers

 

[jonheld]

Sounds good to me. I hope it turned out great.

A trick I learned to adding some smokey flavor to protien: add some smoked paprika to whatever rub/marinade you use. Fantastic stuff.

 

[rope]

Filet the loin approx to 1/2 inch thick one large piece, place provalone cheese, then spinich leaves then stuff, role up tie with butchers twine, smoke for 2-3 hrs dep on temp 225-250.

Crab stuffing: lump, 12oz or so, bread crumbs for binder, 2 cloves of garlic, 1-2 oz of clam juice for moisture, sale pepper.

 

[scottc]

Run a knife thru the center and stuff with roasted green chilis and 3-4 of the kids mozzarella sticks , roll the outer in some cracked black pepper till its a thick coating. Throw on the grill on high heat and get a good crust on all sides real quick ,reduce heat to 350-400'ish and finish off real quick - i agree pork will dry out if cooked to long - dont let your internal temp go over 155-160 or its drying out. I always brine mine right in a bag as well all day before setting it up - salt and pepper in the water and let her sit.

 

[Dan2722]

I had decent results a few weekends ago injecting a pork loin and wrapping in seran wrap for a few hours before putting it in the smoker.

Injected with apple juice, a little vinegar, salt and rub.
Let sit in fridge wrapped for 3-4 hours.
Put rub on.
Placed in smoker at 310 - 325 degrees until internal temp was 155 (about 1 1/2 hours).
Put sauce on loin and back into smoker for 15 min.

The pork was not dried out and had a great flavor.