Whole Bone-in Pork Loin

Whole Bone-in Pork Loin Smoke
I don't have the capacity or the energy to do a whole pig but the butcher brought this to my attention: a 21 pound whole loin at $1.19 a pound.



I injected the meat with a bottle of Mojo Criollo marinade and rubbed it up with a garlic, scallion, black pepper, oregano, salt and olive oil rub. Had to cut it in half as at 36" long I had no cooker big enough.



Here it is after about 4 hours on the drum. It smell as good as it looks!



I'll post some more pron later on. While this was cooking I was also doing some home improvement by siding the gable end of a small roof over my deck. No beer for me, seeing as there were ladders and power tools involved!

Dagobaker said:

how long did it take?
how was the meat?
i find broiling pork loin can be dry....does it have enough fat?

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Hmmmm. how long did it take? Does it have enough fat?
Since there were five different cuts in this piece, some fatty and some lean and I had no idea how it would all come out, it cooked for about 7 hours, fat side down for four hours then flipped for the remaining time. As expected some parts were very succulent, especially the babybacks. Other parts were a tad dry and some portions were quite acceptable for moisture. As to serving this up: put it all on a big platter and sliced off some and tore off chunks with the bare hands. Medieval like. There were plenty of bones to go around and this will be cooked again in the future maybe brining first or injecting some oil or, dare I say, bacon fat into the less fatty cuts. Probably will cook it on the offset as opposed to the drum too.

I'm liking the idea of pork stuffed with and injected with pork fat.