Pork loin 101

[Iowa Smoker]

I did some archive research and got some answers. But I wanted to throw out my idea and ask several questions.

I am going to cook a pork loin. I don't have it yet but I am going to be serving about 10 people.

First question. I read one post that used a Texas Rub/Brown Sugar blend. Does anyone else have any recommendations?

I am going to be using an offset smoker and will try to maintain a temp of 225-250 degrees.

2nd question: being new to smoking I have several different woods (Variety pack from NorthWoods Smoke of Minnesota). I have apple, maple, hickory, cherry and white oak. Is there any wood you would recommend to start off with? Which one will I make the least mistakes with?

I am going to cook to an internal temp of 150 before I remove it.

Last 4 questions:
How long/how much should I smoke it?
Do I need to foil it at all?
Do I need to let the meat rest?
Should I use water?

I am learning a lot from reading but still have 2 million questions!

[M38A1]

First of all - WELCOME!

Next, Just about any of your favorite rubs will work. Most of us like/use the TexasBBQRub products, as well as others. Simply a matter of preference.

Temperatures sound about right if you can maintain them. I'd also take it to 145 instead of 150. It'll be cooked and a bit more moist. IMO, 150*F is pushing the envelope. Can't speak for what wood to use, but I'm a big fan of the oaks and hickory.

As for the last questions regarding how long? Till it's done. That's a standard answer around here. Depends on the size, what stuffings, pit temp and ambient temperature and any winds/rain etc. Maybe an hour to hour and half per pound would be a good estimate.

Foil? I don't foil my pork loins.

Rest? I let them sit about 10-15 minutes prior to slicing.

Water? Can't speak to that one as I've never used it.

I'll try to find the picture link of the pork loins, OK? Sounds like your on the right track!

ETA:
Here the link:
http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=5116

[deputynrc]

Try the Cherry its great with pork!

[HoosierTrooper]

welcome IA Smoker. A couple of posts down are a couple pictures of a small one I did recently. I used the 50/50 mix of the rub and brown sugar. I pulled it as soon as the thermometer went to 15 and wrapped it in foil and set it in a pan for about 1 hour. It was very moist. I used cherry wood but any of them are good on pork. Good luck.

[david brace]

Speaking for the choice of wood...My pick is Apple or Cherry.

DB

[Iowa Smoker]

I am going to try apple. According to Bill it might be a little more forgiving than cherry for my first time out.

[david brace]

Good choice. In my area there is lots of apple. I have one tree in my neighbors backyard with limbs coming over to me asking to be cut and dried...many more in State land or West Point.

DB

[bigwheel]

Well they chasing way too many rabbit trails on the top side for me to keep track of trying to correct em...but will agree with you half way on the wood choice. I would pick the apple. Cheery is good for making furniture. Course gonna need just a touch of oak to give it some character. I pick live oak with a little bark on it for that task. Put it in there quartered with the sharp edge down on a hot bed of coals...that give it the right balance of timing on the smoke. All that stuff is crucial ya know?

bigwheel


Speaking for the choice of wood...My pick is Apple or Cherry.

DB

[david brace]

Have you used much Cherry in smoking, BW , or just some? I've used it on some pork butt but a lot of ribs and I like it. How plentiful is it around you?

DB

[Pigs by the Moon BBQ]

1. I cook my pork loins a little hotter 250-275 range. I will take about 3-4 hours. Use what ever wood you got I like apple and peach so that is what I use. I also pull it at the 155-160 range
2. Foil you can but I found it does not make a difference.
3. I let it rest for 15-20 min.
4. You can use water it aint going to hirt it but it will not make a big difference.