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-   -   Pork Loin on the Kettle (http://www.bbq-brethren.com/forum/showthread.php?t=170582)

SmittyJonz 09-08-2013 04:33 PM

Pork Loin on the Kettle
 
Got Pork Loin on the weber Kettle as I type. I cut a 4.5 lb Pork Loin in half so it'd fit in one Gallon Ziplock bag and poured in a bottle of Stubbs Pork Marinade and let it sit in Fridge for about 30 hrs- I flipped it a cpl times during marinade. Got kettle holding steady at 300* with a mix of True Cue Lump, KBB and some Hickory Chunks. - thinking about 4-5 hrs total.

1.5 hrs in
http://i1326.photobucket.com/albums/...ps2974d158.jpg

http://i1326.photobucket.com/albums/...ps847ee11d.jpg

SmittyJonz 09-08-2013 04:40 PM

Opps where's my Smoke? :shock: :grin:

Bludawg 09-08-2013 05:41 PM

That is gonna taste like Chit man that kettle need to be smoking like Cheach & Chong at a Dead concert.:-P

Garrett 09-08-2013 05:45 PM

What??? No billowing white smoke???

jeffturnerjr 09-08-2013 06:10 PM

Shoot you rockin that thin CLEAR smoke

Ron_L 09-08-2013 07:03 PM

4.5 hours at 300 for pork loin? I cook mine to 135 internal, rest and slice. The carryover take it to 145. Perfect for pork loin.

SmittyJonz 09-08-2013 08:04 PM

Quote:

Originally Posted by Ron_L (Post 2617470)
4.5 hours at 300 for pork loin? I cook mine to 135 internal, rest and slice. The carryover take it to 145. Perfect for pork loin.

Ya I couldn't remember - seems like the last was not cut and went 4.5 hrs but this one went too long 5.25 hrs cuz I had to go pickup my Granbaby. 3.5 hrs probally would have been perfect?

Tastes Good but a little Dry. IT of 162* Oh Well still edible. :wink: I had previously always Grilled Pork Loin and it took 45 minutes to 1 hr and just gauged by cutting into it, this is only second one smoked.

http://i1326.photobucket.com/albums/...ps78f37762.jpg

http://i1326.photobucket.com/albums/...ps09a7561f.jpg

http://i1326.photobucket.com/albums/...psd43b4698.jpg

smokenpreacher 09-08-2013 08:27 PM

I did a full pork loin cut in half (2-4.5# pieces) yesterday, running about 250* and was 160 in a little less than 2 hours. I pulled it off the smoker and let it rest uncovered for 45 minutes, then tented it with foil for a little while before putting it in the fridge. I pulled it out of the fridge today and sliced it. It still had some moisture, tender, and flavorful.

SmittyJonz 09-08-2013 09:13 PM

Still WAY better than Chicken..........:twitch:

jeffturnerjr 09-08-2013 11:28 PM

I bet the flavor was spot on


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