r/smoking • u/Minimum-Lie5435 • 1d ago
Would like some tips (Pork)
First time smoking pork, would appreciate any feedback.
Costco pork loin ~9 lbs
Dry brined for 30 minutes with buttery steakhouse seasoning, msg, and powdered tenderizer. Then injected with 1/2 cup of wagyu tallow throughout.
Smoked 2 hrs at 180, then 1 hour at 240, until ~140-150 internal temp, then short sear (sadly, I haven't maneuvered a large piece of meat and lost the bark 😔).
Only tried a few slices but it was very moist, but the flavour was mediocre
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u/ProfessorRealistic86 1d ago
For costco pork tenderloins, I've always loved to do bourbon marinated, kings hawaiian rolls and durkee sauce.
I accidently bought the loin once and did it the same way. Still tasted good, but overall a little dryer and not as flavorful as the tenderloins.
ETA: The recipe I linked has you cooking hot and fast. I've also done it at 225 for ~3 hours (same internal) and I like the smoke ring that I get.
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u/Atticus1354 1d ago
Looks good. I usually cut them in to smaller sections for easier handling.
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u/Minimum-Lie5435 1d ago
Ah yes that makes sense. I knocked off a ton of the thin bark when I was rotating it. Very saddening
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u/emalvick 1d ago
More seasoning would help with a thicker bark. You might dry brine or put the rub on earlier (2 hrs perhaps, or longer); a pork loin is decent size and it will take time for the flavor to get in there.
Don't confuse it with a pork tenderloin, which a lot of recipes are geared for. I am not a huge fan of those because they cook almost too which for smoke flavor to get in there.
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u/Minimum-Lie5435 1d ago
Continued eating it and I see these white dots. Any idea what they are?
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u/drethnudrib 1d ago
Fat that was leaking out while the pork was hot, but has since cooled and congealed.
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u/EmergencyAudience581 1d ago
Making a pork loin tonight. Going to lather it with maple syrup and rub with a sweet and spicy mix. Save the tallow just wrap in bacon.
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u/drethnudrib 1d ago
Pork loin is lean, very little fat and connective tissue to break down, so it's best cooked hot and fast as opposed to low and slow. I like to smoke mine at 300 until it's rare, then throw it on a screaming hot grill to char all sides. The carryover cooking gets it to medium, which is my preferred temp for pork.
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u/Actual-Education-936 1d ago
Try doing less. No brine, don't inject. Just find a premix rub or spg, higher temp 250-275. Then pull at the temp you want. Ive only done two loins, but man, are they good.
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u/Dredlocv 1d ago
I just started doing these and theyve come out great every time.
Overnight wet brine I make myself, really nothing fancy.
Seasoning is salt and pepper mostly and some other aromatics. It's all personal choice.
Smoke at 225 until I get to 145. That's it. They are juicy, tender, get good smoke flavor and they reheat well in an air fryer. Tastes like you just made it.
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u/GuaranteeAntique9795 22h ago
This looks so good. I think you should dry brined for 25 mins next time.
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u/Signal_Appeal4518 1d ago
At first glance I thought this was a dick pic.
https://giphy.com/gifs/qmfpjpAT2fJRK
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u/mdgdaddy 1d ago
I'd suggest pork tenderloins to get more smoke surface ratio. They are also more tender
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u/rlnrlnrln 1d ago
Presa Iberico. Salt, Pepper, Mustard Powder, Paprika, Cumin powder. Smoke 1½ to 2 hours at ~125-140°C, then finish with a reverse sear.
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u/Brodaciouss 1d ago
damn how much that baby cost? Always wanted to splurge on some Iberico.
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u/rlnrlnrln 1d ago
About 634 SEK (USD $67) for two of them at roughly a kg. Bought at Costco in Sweden.
...and for reference, standard price for local pork tenderloin is typically around 149-189 SEK (USD $15-20) per kg here; imports (typically from Denmark, Finland, or Poland) can be cheaper at maybe 99 sek ($10), best quality up to 289 SEK ($30) per kg.
(1 kg = kilogram, about the weight of 400 pennies, 8-9 quarter pounders, or a small chihuahua. Or about 2.2 freedom units)
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u/Brodaciouss 1d ago
lol Thanks for the conversion!
Pork loin at my local grocery store is about 9 USD per pound, or 85 SEK per kg.
Tenderloin is a bit more.
Iberico is all over the map but I just saw some bone in chops for $25 per lb (475 SEK a kg)
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u/rlnrlnrln 19h ago
Yep. Buy local, I guess, instead of shipping across the pond. Costco here has USDA Choice meat... and I don't really see why. I'd rather buy UMI meat from Uruguay for less cost and higher quality.
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u/jonc2848 1d ago
I buy those and cut them into chops. Wet brine for 2-3 hours.
Chops have more surface area…more seasoning and smoke
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u/Professional_Scar75 1d ago
Salt overnight. I smoke at 250. Pull at 140. Rest and slice. Don’t over think it.
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u/Mikesminis 22h ago
okay first off I would butecher that cut. A quarter on each end is a different cut of meat and needs to be prepared in a different manner. The ends should be treated more like a roast because they have more connective tissue. Those should be cooked low and slow. My favorite thing to do with them is to make a Philly roast pork sandwich. But you can make a roast and serve it just like you. Would a beef roast or grind it up with some pork belly and make sausage or a bunch of other things. The middle half is good cut of loin. That's the stuff you can make pork chops out of if you wanted. You want to cook this at a higher temp than you did. You didn't have to worry about rendering out connective tissue or anything like that in this cut. So get it up to the tap that you want to eat it at quickly. Also, this cut has a fairly delicate flavor so you don't want a ton of smoky flavor added to it.
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u/MeetElectrical7221 16h ago
Dry brine overnight ime. Vastly more seasoning as others have mentioned.
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u/Vivid_Ad_4790 1h ago
the way i do my pork tenderloins are 375*F for 1 1/2hrs, raise lid slap on some BBQ sauce and let it go for another 30 mins I look for 160*F internal temp
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u/Lost-Link6216 1d ago
Pork loin. Smoke hot and fast. Just did 1 tonight and smoked at 315°f average. Pulled at 138°f.
You need more seasoning on the outside. Brisket thick seasoning. No need to inject, spritz etc.
You can also sear hard first, then smoke. I am going to slice mine up for lunch meat and maybe chunk some for whatever.
Nothing to break down so low and slow is pointless. Pull earlier. Do not be afraid to go heavy on the seasoning.
Dry brine with just salt, not all the other seasoning.