View Single Post
Old 03-07-2013, 09:55 AM   #4
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

I always brine pork loin or chops. I use 1/2 cup Morton Kosher salt, 1/2 cup brown or turbinado sugar, a couple of tablespoons of soy sauce and a couple of tablespoons of whatever rub I put on the outside.

As far as rub, I use a variety of popular BBQ rubs. My favorite is Plowboys BBQ Yardbird with Simply Marvelous Cherry or Apple a close second. A simple rub of salt, pepper, garlic and poultry seasoning is good, too.

I usually cook pork loin at 325 or so until it is 135 internal then let it rest before slicing. It will be 140 - 145 internal after resting.

But, it you want to cook at a lower temp I would do as Bludawg suggested.

Another option would be to cook it at 225 - 250 until it is 130 internal and then sear on all sides over a hot grill until it is 140 internal, then rest and slice.
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Summer Picnic!!!

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote