{"id":761,"date":"2018-01-16T20:36:00","date_gmt":"2018-01-17T01:36:00","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=761"},"modified":"2018-12-27T19:59:01","modified_gmt":"2018-12-28T00:59:01","slug":"questions-and-answers-on-smoking-pork-loin","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/questions-and-answers-on-smoking-pork-loin\/","title":{"rendered":"Questions and Answers on Smoking Pork Loin"},"content":{"rendered":"<p><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2018\/01\/Smoked-loin.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-763\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2018\/01\/Smoked-loin.jpg\" alt=\"\" width=\"300\" height=\"168\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>How do you smoke a pork loin?<\/strong><\/p>\n<p>Set the temperature to 250F on the smoker. Arrange the Pork loins on the grill grate and\u00a0smoke\u00a0until the internal temperature of the pork\u00a0is at least 145F (medium-rare), 2-1\/2 to 3 hours.<\/p>\n<p><strong>How long do you smoke a pork loin per pound?<\/strong><\/p>\n<p>Smoked\u00a03-4-pound pork loins\u00a0to meat\u00a0temperature\u00a0145 took about 2 hours to reach 145 smoking at 250 degrees. Added a light wood like Cherry, Apple or Peach as soon as you put the pork loin on the smoker, no need to add any more wood after that.\u00a0 Nice\u00a0smoked\u00a0favor, moist and tender Resulted in medium cook.<\/p>\n<p><strong>How long do you brine pork loin?<\/strong><\/p>\n<p>Immerse pork loin in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.<\/p>\n<p><strong>Can pork loin be over brined?<\/strong><\/p>\n<p>While under-brining\u00a0won&#8217;t have a negative effect of foods,\u00a0over-brining can\u00a0be disastrous. Either using too much salt or\u00a0brining\u00a0for too long\u00a0will\u00a0leave\u00a0you\u00a0with a cut of meat that is too salty to eat. &#8230; While some cuts of\u00a0pork can\u00a0use days in a\u00a0brine, even a relatively small amount of time\u00a0can\u00a0be helpful.<\/p>\n<p><strong>How do you make a brine solution?<\/strong><\/p>\n<p>Basic brine\u00a0ratio: The\u00a0basic\u00a0ratio of salt to water for a\u00a0brine\u00a0is 4 tablespoons of salt per 1 quart (4 cups) of water. In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water. Add your pork loin<\/p>\n<p><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/what-is-a-brine-and-how-does-it-work\/\">Click here for more information on brining.<\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Three Little Pig\u2019s Smoked Pork Loin <\/strong><\/p>\n<p>Slow Smoked Pork Loin Recipe<\/p>\n<p><strong>Ingredients: <\/strong><\/p>\n<ul>\n<li>9 lb\u00a0pork loin, cut into (3) 3-lb<\/li>\n<li>Olive Oil<\/li>\n<li><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pig\u2019s Touch of Cherry Rub<\/a><\/li>\n<li><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pig\u2019s Competition BBQ Sauce<\/a><\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ul>\n<li>Trim fat down and clear any heavy silver skin , cut the large pork loin into a manageable size, best is around 3lbs.<\/li>\n<li>Coat the loins in olive oil than liberal coat of<a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\"> Three Little Pig\u2019s Touch of Cherry Rub.<\/a><\/li>\n<li>Set the temperature to 250F on the smoker. Add choice of flavor wood. Arrange the Pork loins on the grill grate and\u00a0smoke\u00a0until the internal temperature of the pork\u00a0is at least 145F (medium-rare), 2-1\/2 to 3 hours.<\/li>\n<li>Glaze the finished Pork Loin with <a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pig\u2019s Competition BBQ<\/a> sauce for the last 5 minutes.<\/li>\n<\/ul>\n<p><strong>Chris Marks \u00a0CBBQE (Chief BBQ Expert) Three Little Pig\u2019s Rubs &amp; Sauces and Good-One Smoker\/Grills<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; How do you smoke a pork loin? Set the temperature to 250F on the smoker. Arrange the Pork loins on the grill grate and\u00a0smoke\u00a0until the internal temperature of the pork\u00a0is at least 145F (medium-rare), 2-1\/2 to 3 hours. How long do you smoke a&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,6,313,17],"tags":[101,83,54,79,52,13,97,136,12,87,9,11,173,90,76,72,53,59,19,63,227,95,208,179,38,89,37],"class_list":["post-761","post","type-post","status-publish","format-standard","hentry","category-bbq-tips","category-meats","category-pork","category-recipes","tag-3-pigs-bbq","tag-americas-best-bbq","tag-barbecue","tag-bbq-class","tag-bbq-grilling","tag-bbq-rubs","tag-bbq-schools","tag-bbq-smoking","tag-best-bbq-sauce","tag-brine","tag-champ-rubs","tag-chris-marks-bbq","tag-chris-marks-bbq-class","tag-dry-brine","tag-dry-rubs-for-meat","tag-great-bbq-rubs","tag-grilling","tag-meat-rubs-and-sauces","tag-pork","tag-pork-loin","tag-smoking-pork-loin","tag-three-little-pigs-bbq","tag-three-little-pigs-championship-rub","tag-three-little-pigs-competition-bbq-sauce","tag-three-little-pigs-touch-of-cherry-rub","tag-wet-brine","tag-world-champion-bbq"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=761"}],"version-history":[{"count":7,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/761\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/761\/revisions\/769"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}