Picked this up at Aldi. I’ve never smoked something like this before, wondering how I should treat it? Any advice? Treat it like a pork shoulder but maybe just take it to 190 the cut it up to finish it on the grill like a pork chop? Take it all the way to 205?
by OBionicWandererO
3 Comments
It’s a pork loin. Take it to 135-140 internal
I love rack of pork. I cover it in Fiesta’s Uncle Chris’ Steak seasoning and smoke it to 140 and it’s fantastic 100% of the time. Probably my best effort to flavor ratio thing I smoke.
This is from the loin; it’s quite lean and without any connective tissue. Taking it to 190° will result in a dry and tough product.
If it were me, I’d smother it in a rub of fresh chopped herbs, garlic, salt, pepper and oil. Put it in the smoker at 500° for about 10 minutes, then turn it down to 300° until the internal temperature reaches about 130°. Rest it for 15 and it will carry over to 140-145°. Slice and eat!