Smoked Pork Loin Question

[kingr]

I am smoking 20 lbs of pork loin on Saturday for the guys at opener. My question is how do you think I should handle the time situation?

I've got the 40" MES so I'm going to have to cut it into 2 10lb logs. My guess is that it's going to take about 4.5 hrs at 225 to get them both to 145 or so. Do you agree?

[pikestabber]

Well, I'm too late to the party, here, but I hope it worked out for you. The last time I smoked a pork loin it was identical to what you did... A twenty pound loin cut into two 10lb. sections. I want to say it was done in 3.5 hours, but don't quote me on that...it may actually have been the 4.5 you are predicting (225 to 235 in a propane smoker). In any case, I left it undisturbed for 2 hours, then I flipped each piece and meat probed the center of the smallest section of loin. When it hit 140 internal I pulled it, foiled it, and rested it for 30 minutes in a cooler filled with crumpled newspaper (it continues to rise in temp for a bit after being pulled). Then I probed the bigger piece and did the same thing shortly thereafter when it reached 140 internal. The resting phase is the most important. Smoked loin should be so tender and juicy that you have no trouble tearing a piece in half with your fingers as easily as you'd tear a piece of bread.

If resting is the most important part, the prep before smoking is a close second. Here's what I do:

Brining

Combine 1/2 gallon of water with 1/2 gallon of apple juice or apple cider. Add two cups of canning salt, two tablespoon of cracked black peppercorns, and three tablespoons of crushed garlic (or seasonings of your choice). Soak in the brine overnight before smoking (this is good for about 8-10 pound loins). Rinse lightly, pat dry, and allow to air dry on racks for one hour.

Rub

Rub loins in a light coat of vegetable or olive oil and apply liberal amounts of dry rub, taking care to cover the whole loin.

I often use equal parts apple juice/cider and BBQ sauce to glaze the outside a time or two near the end of the cooking process.