Question: How do you keep a pork loin moist when smoking?

How do you keep a pork loin from drying out when smoking?

We recommend smoking a pork loin without wrapping it in foil. The foil can prevent the smoke flavor from penetrating the meat, which is what gives the loin so much flavor. The pork loin is a lean cut, though, so wrapping it can prevent it from drying out over extended periods of time in a smoker.

How do you keep pork moist when smoking?

Cooking over indirect heat, marinating, using a high ratio of smoking chunks to charcoal, wrapping in aluminum foil, and allowing your meat to sit for three to five minutes will help to keep it moist.

Should I spray my pork loin while smoking?

Place the tenderloin on the grate and close the lid. Once every hour, coat the tenderloin by spraying it with the apple cider vinegar. This should be about 5 squirts each time.

How do I cook a pork loin so it doesn’t dry out?

Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough!

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How long does it take to smoke a 10 pound pork loin?

Smoking a 10 Pound Pork Loin. I am smoking a 10 pound loin today. I will smoke it at 225˚ until internal temp reaches 145˚ or 150˚ then will wrap in foil and smoke until 160-165 degrees. This process will take about 5 and a half hours.

At what temperature does meat stop absorbing smoke?

There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F.

Should you wrap meat in foil when smoking?

Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.

Should you spritz a pork loin?

Every half hour, open the lid and spray the meat down with apple juice or apple cider to help enhance the flavor and keep the outside moist. Additionally, turn the pork over about halfway through the cooking process to help it smoke evenly on all sides.

What do you spray on pork when smoking?

Fill it with equal parts apple cider vinegar and apple juice (or just apple cider vinegar and water, which is our preference to cut down on excess sweet. Or just get creative with your mixture). After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap.

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