Smoking whole Pork Loin for superbowl

[spidey07]

I've tasted whole no-bone Loins that were just incredible. The ones that are probably 8"x4" cuts and maybe 20 inches long.

Problem is I don't have a smoker and I've tasted some done in a weber (indirect) that were incredible.

Where do I start? Most guys that I talk to do a combination 24 hour wet marinade with 12+ hour dry marinade.

Any recommendations on grill temperature and kinds of wood? I was thinking keep the grill at around 200-225. the loin will be pretty hefty at 10+ pounds.

thanks in advance.

-edit- weber smokey mountain was delivered...woot!

update 2/7/2006:
This smoker rocks. Did a whole butt, 4 racks of pork spare ribs, chicken wings and some baby backs. There was nothing left once my guests got a hold of it...

butt = 16 hours
spareribs = 7 hours
wings = 1.5 hours
baby backs = 4 hours

a combination of apple wood and hickory.

the butt literally fell apart when I pulled it out and the rib bones on the ribs would slid out with a slight twist.

mmmmmmmmmmmmmmm.......real BBQ.

 

[preslove]

Does pork get you high or something?

 

[spidey07]

Originally posted by: preslove
Does pork get you high or something?

if done right, sure.

 

[Ulfwald]

Indirect heat smoker, smoke at 225-250 for about 4 hours, then wrap in tinfoil, smoke for another 4 hours.

 

[spidey07]

well I think I'm just gonna buy an Egg or weber/smoker-grill.

too difficult to maintain temp just using a regular weber. been meaning to get one anyway, although a true indrect smoker would be a sweet.

 

[IGBT]

..don't cook it in a ground pit. I know someone who started a root fire and took over a week to put out.:frown:

 

[spidey07]

well crud....seems loin is better served by fast cook.

what else can I do to make some pork lick smackin good from my new smoker?

butt? shoulder? I'm thinking about doing ribs, butt and shoulder - a trifecta.

from what I've read 225 is a good temp and I received my smoker today (weber smokey mountain...so it isn't a true indirect smoker, but close enough). Any tips or pointers for marinade/rub? I know we gots some good-ole-boys up in 'hear.

thanks!

 

[Iron Woode]

smoked pork loin (boneless) is also called Canadian Bacon or Back Bacon.

I also like smoked picnic shoulder roast: AKA smoked shoulder ham.

mmmmm.......

 

[gsellis]

Got a Wallie World? Last year, they had a gas powered smoker that would do a whole turkey + if so desired. Wood is better (I have one), but the gas is easier to keep a constant temp and you can add wood chips. Less than $200. You can do it in your Weber though with a small fire on one side. Keep adding small amount of wood chunks ever 10-15 minutes to keep an even low fire, but the constant open/close will fluctuate the temp.

 

[spidey07]

thanks for the input. I'm having a big super bowl party and I want to do my best.

shoulder/butt with some ribs as well.
deep fried turkey
200 buffalo wings

I've got the turkey and wings down...just looking for pointers on preparing the butt/shoulder.

maybe because I miss carolina BBQ so much that I want to make it at home.

 

[spidey07]

Originally posted by: gsellis
Got a Wallie World? Last year, they had a gas powered smoker that would do a whole turkey + if so desired. Wood is better (I have one), but the gas is easier to keep a constant temp and you can add wood chips. Less than $200. You can do it in your Weber though with a small fire on one side. Keep adding small amount of wood chunks ever 10-15 minutes to keep an even low fire, but the constant open/close will fluctuate the temp.

I got a weber smokey mountain grill, suposed to smoke stuff well as long as you don't open it. It's a cylinder type smoker so it really is a wet smoker.

Wanting to smoke/BBQ in the 8-12 hour range. yummy.

 

[gsellis]

Smoke some wings before your fry them up. 1-2 hours is enough. My total fav. Also, lately, we have been doing a chuck roast for 6-8 hours that was marinated in Moore's overnight.

I have a New Bransfel or however it is spelled with the offset firebox.

 

[Yourself]

W00t...I'm so fired up for Super Bowl cooking...

Gonna hickory smoke a nice rack of baby backs....4-5 hours with a dry rub...I can already taste 'em :beer:

Self

 

[spidey07]

wow, thanks for the tips gsellis. That's a good idea.

so smoke the wings for a while and then put them in the fryer for a few minutes to crisp them up and finish cooking?

keep in mind my temp will be around 225. my smoker isn't a true indirect smoker (firebox on the side) although it is indirect cooking.

any wood recommendations to accomodate slow cook pork and wings?

 

[spidey07]

Originally posted by: Yourself
W00t...I'm so fired up for Super Bowl cooking...

Gonna hickory smoke a nice rack of baby backs....4-5 hours with a dry rub...I can already taste 'em :beer:

Self

get'er done baby!

The only thing I've learned (personal experience) about baby backs is they can dry up easily and tend to cook quickly no matter what your temp so watch them close.
:beer:

 

[gsellis]

Applewood if you can find it. I usually use oak because we burn it in the fireplace.

Yes, smoke'em, then fry'em. If you want to triple threat it, you can put on buffalo sauce and bake them at 350 for about 8-10 to make them dry again.

 

[spidey07]

thanks,

as far as wings...I normally fry them and then toss them with the sauce. I plan on keeping them warm with a warming set with some more sauce (secret)

but something about frying them and getting them crispy is oh so good.

-edit- I do have some apple laying around. figured that would be good for the pork as I want a sweet glaze.

 

[spidey07]

update bump