Willkat98's Pork Loin Like a Brisket

---k--- · Jan 21, 2012

In a recent thread, someone posted that their Pork Loin came out tough and asked why: http://www.bbq-brethren.com/forum/showthread.php?t=124283

Of course everyone said that he overcooked it and the only way to cook a pork loin is to ~140* and pull. Having memorized most of the roadmap threads, I threw a flag and called foul. Back in 2003 (!?!) Brother Willkat98 suggest smoking to 160*, foil, and smoke it for another hour until it is probe tender. Willkat98 called this his version of TK brisket method:
http://www.bbq-brethren.com/forum/showpost.php?p=97074

I believe that Biggie's response was:

bigabyte said:
Are you suggesting we cook Pork Loin like Brisket?:doh: For fark's sake people!

Not me. Brother Willkat. BUT, being that there is a "Cook it Like a Brisket" Throwdown going on, I had to find out. You're going to have to go to the "Cook It Like a Brisket" Throwdown to see the results. :heh: My humble opinion, it's worth it!

http://www.bbq-brethren.com/forum/showthread.php?t=123881
My entry at post #82: http://www.bbq-brethren.com/forum/showpost.php?p=1922228&postcount=82

Saiko · Jan 21, 2012

In Myron Mixon's book "Smokin' with Myron Mixon" he suggests cooking the loin to an internal of 155 (at 350 smoker temp), brushing it with sauce and then returning to the smoker for 15 minutes. After a 30 minute rest, I'm guessing internal must be at least 165 by that point. He does use an injection though.

I've always pulled pork loins at around 150 and have never played around with higher temps. I have to be honest here, I put pork loin in the same category as chicken breasts. They just seem tasteless to me unless there are a lot of outside flavors adding to the party.

Midnight Smoke · Jan 22, 2012

I was thinking it was a Tri-Tip but you are right, it was a Pork Loin.

MilitantSquatter · Jan 22, 2012

Ahhh... when Bill used to cook !!!! :wink:

Saiko · Jan 22, 2012

MilitantSquatter said:
Ahhh... when Bill used to cook !!!! :wink:

I sure miss his posts in Q-talk. Those were the days...nutted....doggy diarrhea.....brings a tear to my eye.

---k--- · Jan 22, 2012

This had TONS of flavor. I think the hour in the foil where it generated almost two cups of liquid really did the trick. Give it a try. Loin was the cheapest pork at Sam's today.

And yes, I feel I missed out. Not getting to read bill in his prime. I named this just for him, hoping to get him to come out and play

Sent from my Kindle Fire using Tapatalk

Pyle's BBQ · Jan 22, 2012

It is very rare to have Wilkat respond to a thread in Q-Talk. You will remember when it happens. I speak from experience.

Sent from my obsolete 3GS iPhone.

martyleach · Jan 22, 2012

Saiko said:
In Myron Mixon's book "Smokin' with Myron Mixon" he suggests cooking the loin to an internal of 155 (at 350 smoker temp), brushing it with sauce and then returning to the smoker for 15 minutes. After a 30 minute rest, I'm guessing internal must be at least 165 by that point. He does use an injection though.

I've always pulled pork loins at around 150 and have never played around with higher temps. I have to be honest here, I put pork loin in the same category as chicken breasts. They just seem tasteless to me unless there are a lot of outside flavors adding to the party.

I totally agree with you. Pork loin needs something to get it going... Stuff it, marinate it, whatever...

Midnight Smoke · Jan 22, 2012

Bill can Cook?

Bbq Bubba · Jan 22, 2012

Outstanding! :thumb:

---k--- · Jan 22, 2012

Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork." :shock:

wakeboarder141 · Feb 5, 2012

---k--- said:
Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork." :shock:

That looks amazing! What did you use for seasoning/rub on that?

Bbq Bubba · Feb 5, 2012

---k--- said:
Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork." :shock:

Maybe you should cook your PP like a brisket? :crazy:

---k--- · Feb 5, 2012

wakeboarder141 said:
That looks amazing! What did you use for seasoning/rub on that?

The last link in my post has my full cook with a lot more details. I used a medium coat of a rub from the Loveless Cafe. I followed that up with a pretty heavy coat of 50%/50% Kosher Salt and Course Pepper.

I think any rub will work. I was looking for something earthy with more herb flavors. The salt & pepper, add a great pepper flavor that mellows with smoke and is just tasty.

cowgirl · Feb 5, 2012

Looks amazing from here too!! Great lookin' loin!

Willkat98's Pork Loin Like a Brisket

---k---

is One Chatty Farker

Saiko

is One Chatty Farker

Midnight Smoke

somebody shut me the fark up.

MilitantSquatter

Moderator

Saiko

is One Chatty Farker

---k---

is One Chatty Farker

Pyle's BBQ

Babbling Farker

martyleach

Quintessential Chatty Farker

Midnight Smoke

somebody shut me the fark up.

Bbq Bubba

somebody shut me the fark up.

---k---

is One Chatty Farker

wakeboarder141

Wandering around with a bag of matchlight, looking for a match.

Bbq Bubba

somebody shut me the fark up.

---k---

is One Chatty Farker

cowgirl

somebody shut me the fark up.

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